The mayonnaise is a sauce used to accompany boiled fish, vegetables, cold meat, to fill sandwiches. The most accredited origin of mayonnaise dates back to 1756 on the island of Minorca when the French defeated the English at Port Mahon and overthrew their rule, but there are also other legends linked to the origin of mayonnaise.
Mayonnaise is a cold emulsified sauce, meaning a sauce in which a fatty part is bound with a liquid one, made of vegetable oil, egg yolk, and vinegar or lemon juice. From mayonnaise derive the sauces aioli, andalouse, aurora, tartar, and remoulade.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 5 Minutes
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring, Summer
Ingredients
- 3.5 oz eggs
- 1 cup extra virgin olive oil
- 1 cup sunflower seed oil
- 1 tsp Dijon mustard (optional)
- 2 tsps apple cider vinegar
- 1 tsp lemon juice
- 1 pinch salt
- 2 egg yolks
- 0.6 cup extra virgin olive oil
- 0.6 cup sunflower seed oil
- 1 tsp Dijon mustard (optional)
- 2 tsps apple cider vinegar
- 1 tsp lemon juice
- 1 pinch salt
Tools
- 1 Immersion Blender
- 1 Bowl
- 1 Whisk
Steps
In a tall and narrow container, add the eggs, mustard, salt, and lemon juice.
Blend with an immersion blender and begin to slowly pour in the sunflower oil.
Always pour the olive oil slowly and then the vinegar.
Pour into a jar and store in the fridge for 3 days.In a bowl, beat the yolk with the mustard using a whisk.
Pour in the olive oil and then the sunflower oil drop by drop.
Add the vinegar little by little, beating well after each addition.
Finally, add the lemon juice, continuing to beat.
Adjust with salt and pour into a jar.
Store in the fridge for a few days.
Tips
-It is essential to use all ingredients at room temperature, otherwise the fat part will separate from the liquid one, resulting in a broken mayonnaise.
-To recover the mayonnaise made by hand, simply incorporate a tablespoon of cold water or vinegar into the mayonnaise very slowly, while for the machine-made one, add an egg yolk and emulsify until it is bound again.
-For the handmade mayonnaise, the oil should be poured very slowly, drop by drop, to avoid separating the fat from the liquid.
-In the preparation of machine-made mayonnaise, whether with an immersion blender or a cutter, you need to use the whole egg.
-For the pasteurization of eggs, heat the sunflower oil to 250°F and pour slowly, emulsifying with the immersion blender.
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