- Lightning mayonnaise made by hand <unk> that's how easy the Menorca sauce is
It was exactly 267 years ago that mayonnaise was not invented, but first discovered. Marshal Richelieu found the sauce on June 28, 1756, in the Mediterranean on the Balearic island of Menorca. Its capital, Mahon, gave its name to the famous sauce. Richelieu took the recipe to France and presented it as "Sauce de Mahon".
It quickly became "Mahonnaise" and then, due to the French difficulty in pronouncing the "h", it became "mayonnaise". Soon after, the delicate sauce made of egg yolks, oil, vinegar or lemon, and salt became a French delicacy. From there, it conquered the world. Today, it's hard to imagine a meal without the famous sauce. It hides in salad dressings, between bread halves, and is prominently served with fries.
The selection of mayonnaise jars in supermarket shelves is vast, but it tastes best when freshly made, which is not difficult. The quality depends mainly on fresh eggs. If you're making larger quantities, use several fresh eggs. Then, it's about the other ingredients, which should also be of good quality. Mustard can be added, but it's not necessary, as it gives the sauce a certain complexity. You can use a fine white wine vinegar or lemon juice for seasoning. As for the oil, those who prefer a nutty flavor can use (nut) oil, while those who prefer a buttery taste with a certain gloss and smoothness can use melted butter.
Mayonnaise Recipe
Here's how to make a quick mayonnaise:
Ingredients:
- 200 ml oil (nut oil or melted butter)
- 1 fresh, raw organic egg yolk
- 1 tsp Dijon mustard
- Juice of half a fresh organic lemon
- Salt, pepper
Instructions:
Pour 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 the lemon juice. Mix all ingredients with an immersion blender until the mayonnaise is creamy.
For the more time-consuming version, whisk the egg yolk with the mustard, lemon juice, and spices in a bowl over a water bath until frothy. Then, slowly drizzle in the oil or melted butter until you get a creamy consistency. If the mayonnaise curdles, add a few drops of warm water and whisk it smooth again.
The sauce, originally named "Sauce de Mahon" by Marshal Richelieu, was inspired during his time in France's Mediterranean territory, specifically the Balearic island of Menorca. After its discovery, the delicate French delicacy, now known as mayonnaise, spread beyond France's borders and became a staple in international cuisines.
Despite the extensive selection of mayonnaise jars in supermarkets today, nothing compares to the taste of freshly made mayonnaise, which is simple to prepare using high-quality ingredients like fresh eggs, oil, mustard, vinegar or lemon, and salt.
