Today I give you the recipe of a very common sauce, MAYONNAISE, found all over the world made by eggs, oil and lemon juice, vinegar mixed in order to obtain a homogeneous, thick and creamy emulsion.
There are theories about the history of mayonnaise, the best known is that it was invented by the chef of the Duke of Richelieu during the battle in 1756 in Port Mahon, on the island of Menorca, to celebrate the victory over the English in the port of Mahòn and his promotion to General, he offered his troops a rich banquet. For the occasion the chef proposed a sauce based on eggs and oil, perhaps a reworking of the Spanish sauce based on crushed garlic and oil, and the success was so resounding that it was given the name of Mahonnaise in honor of Mahòn.
In the nineteenth century, the famous French chef Carême writes that the name derives from the French verb “manier” or “work”, due to the great physical difficulty of mixing the ingredients together for a long time. Other hypotheses derive the name from that of the Duke of Mayenne, a great lover of mayonnaise.
However, mayonnaise is used in a variety of ways and preparations, it goes very well with fish, cold meat is used to flavor hard-boiled eggs, or to mix vegetables, or as a base to make many other types of sauces. From the mayonnaise many other sauces were born, which are prepared using this sauce as a base and adding various ingredients mixed with it: there is the “tartar sauce”, in which the recipe calls for the use of mayonnaise with the addition of capers, gherkins, and aromatic herbs, the “tonnata sauce”, in which are added minced tuna and anchovies and the “rose sauce”, a mayonnaise-based sauce with added ketchup.
With very simple preparation and with very few ingredients follow me carefully and you will be sure of getting a very good and creamy mayonnaise.
- 1 egg
- ¾ cup sunflower oil
- 1 tbsp lemon juice or vinegar
- salt enough
- Put the egg in the glass of the immersion blender.
- Add sunflower oil.
- Add the tablespoon of lemon juice or vinegar and the salt.
- Work the mixture with the immersion blender that must be worked from the bottom upwards for at least 1 ½ minutes in order to obtain a creamy mixture.