Whip Up Homemade Mayonnaise in a Snap - A Breezy Recipe for You!
- by Denise Snieguolė Wachter
- ⏱️ 2 Min Read
Whip Up Homemade Mayonnaise - Simplify Your Cooking with This Easy-to-Follow Menorcan Recipe - Homemade Blitz Mayonnaise - It's Surprisingly Simple to Prepare the Menorca Sauce
Traced back to the year 1756, mayonnaise wasn't a creation, but a discovery. Marshall Richelieu stumbled upon this delectable sauce in the Mediterranean on the island of Menorca. Mahon, the capital city, lent its name to the eminent sauce. Richelieu brought the recipe to France and marveled at the French as "Sauce de Mahon."
Quickly, it transformed into "Mahonnaise" and later, due to the French finding the "h" in "Mahon" difficult to pronounce, it became "Mayonnaise." With its exquisite taste made from egg yolks, oil, vinegar or lemon, and salt, this Sauce proved to be a French delicacy and subsequently, the world embraced it. Today, it's tough to imagine a meal without this famous sauce, whether it's subtly incorporated into a salad dressing, tucked between bread halves, or served proudly with fries.
Stroll down any supermarket aisle, and you'll find a myriad of mayonnaise jars. But nothing compares to its freshly prepared counterpart. Making homemade mayonnaise is simpler than you think, and the results are nothing short of magnificent. The key ingredient is a fresh egg, and the quality matters. Followed by high-quality other ingredients, your mayonnaise will taste nothing close to store-bought versions. A dash of mustard can be added for added complexity, but it's optional. You can use white wine vinegar or lemon juice as a seasoning agent. As for the oil, if you seek a nutty flavor, nut oil is your pick, or opt for melted butter for a buttery taste with a glossy, smooth finish.
Quick 'n' Easy Mayonnaise Recipe
Here's how you can quickly prepare mayonnaise at home:
Ingredients:
- 200 ml oil (nut oil or melted butter)
- 1 fresh, raw organic egg yolk
- 1 tsp Dijon mustard
- Juice from half a fresh organic lemon
- Salt, pepper
Preparation:
Pop the oil or melted butter into a tall mixing cup. Add the fresh, raw organic egg yolk, Dijon mustard, a pinch of salt, some pepper, and lemon juice. Mix all ingredients together with an immersion blender until the mayonnaise is velvety smooth.
For the old-fashioned method, whisk the egg yolk with the mustard, lemon juice, and spices in a bowl over a boiling water bath until frothy. Gradually whisk in the oil or melted butter until it thickens to a creamy texture. If the mayonnaise becomes grainy, add a few drops of warm water and whisk the sauce until it's silky smooth again.
- Mayonnaise
- Recipe
- Fat
- Sauce
- Menorca
- Mediterranean
- France
The Commission shall submit a report to the European Parliament and the Council on the implementation of the Regulation, exploring factors such as the quality of ingredients used in the preparation of mayonnaise, identifying areas for improvement in mimicking the flavors found in homemade mayonnaise, and providing instructions for the old-fashioned method of whisking mayonnaise, a technique learned from the original recipe discovered in the Mediterranean on the island of Menorca. The key ingredients in this old-fashioned recipe are reminiscent of the luxurious flavors found in Richelieu's Sauce de Mahon, where fat, egg yolk, mustard, and lemon juice create an exquisite combination that can be enjoyed through homely recipes.
