Today we’re proposing one of the most classic sauces and most used in the kitchen: mayonnaise 🙂 . This sauce goes well with meat, fish, eggs and vegetables. It lends itself also very well to refined decorations.
You’ll surely have a jar in the fridge, but the flavor of the sauce homemade will be far better than the one purchased. And it is also very easy to do 😉 .
The origin of mayonnaise is very uncertain and disputed for centuries between France and Spain. Certainly we can not solve this dilemma, but we’ll show one of the nicest hypotheses about its origins 😉 .
The sauce would take name from Mahon, Menorca capital. The city was conquered by the marshal of Richelieu in 1756. After the victory, to feast Marshal allowed himself a hearty meal. His poor chef had to improvise a sauce to accompany the dishes, using only the few remaining ingredients: egg and oil. The sauce was very appreciated and baptized mahonnaise, named after the capital, a term later evolved into modern French Mayonnaise.
But enough with history, take the eggs and start to work 😉 .
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- 2 egg yolks
- the juice of 1/2 lemon
- 1 pinch of salt
- white pepper
- 1 teaspoon olive oil
- q.s. of rice or seed oil
- 1 teaspoon soy sauce optional
Mix the egg yolks, lemon juice, salt, a sprinkling of nutmeg, a pinch of white pepper and olive oil. The latter helps the thickening of the sauce. You can also add a teaspoon of soy sauce, it will give a sweet touch to your mayonnaise 😉 .
With the hand blender, start working the ingredients, pouring at the same time the seed oil. You will notice that after a while the sauce begins to thicken; then continue to whisk and add the oil until you reach the desired consistency.
For a better mayonnaise use the blender at full speed and cold ingredients from the fridge. The freshness of the eggs also is extremely important.