Mayonnaise
4 servings
30 minutes
Mayonnaise is one of the most famous sauces in world cuisine, originating from France. According to legend, it was created during the siege of the city of Mahon on the island of Menorca in 1756 when French chefs replaced cream with olive oil. Its taste harmoniously combines a delicate creamy texture with a light spiciness of mustard and the freshness of lemon juice. Homemade mayonnaise is distinguished by its rich flavor and naturalness, making it perfect for salads, sandwiches, and dressing meat and fish dishes. By carefully whipping egg yolks with oil, an airy emulsion is created that gives the sauce thickness. This sauce is a universal classic that enhances the flavor of dishes and makes them even more appetizing.
1
Separate the yolks from the whites. Place the yolks in a deep bowl, add salt, mustard, lemon juice, lightly whisk, and let sit in the fridge for 15 minutes. It's also better to put the butter in the fridge beforehand. Cold butter and yolks form an emulsion more easily.
- Salt: 0.5 teaspoon
- Mustard: 0.5 teaspoon
- Lemon juice: 1 tablespoon
- Vegetable oil: 250 ml
2
When the ingredients cool down, turn on the mixer at low speed, add half a teaspoon of oil to the yolks, and start whisking. Whisk for 30 seconds, then add a teaspoon of oil and continue whisking. At this stage, the small amount of oil forms the initial emulsion of oil and yolks, making the process faster and easier.
- Vegetable oil: 250 ml
- Vegetable oil: 250 ml
3
When a teaspoon of oil is fully mixed into the yolks, the mixture should lighten and possibly thicken a bit; now you can add two tablespoons of oil and continue whisking. At this stage, the thickening process will begin, and you can add the oil in larger portions while continuing to whisk thoroughly at a higher mixer speed.
- Vegetable oil: 250 ml