Mayonnaise is a classic emulsified sauce that originated in 18th-century French cuisine. Although its exact invention is a subject of debate, it is believed to have been created in the city of Mahón, on the island of Menorca, Spain, during the French occupation, from which its name may derive. In different Latin American countries, this sauce is simply known as mayonnaise, although in some places it is called "white sauce" or "golf sauce" when mixed with other ingredients. Its popularity is due to its versatility and the mild flavor that complements a wide variety of dishes, from salads to sandwiches and accompaniments for meats and fish.
Basic mayonnaise made by hand
How to Make Basic Handmade Mayonnaise
Basic handmade mayonnaise is a creamy and delicious emulsion prepared with simple ingredients. This recipe uses egg yolk, Dijon mustard, salt, cayenne pepper, vinegar, and olive oil to create a thick sauce, perfect for accompanying multiple dishes.
Place the first 5 ingredients in a clean bowl and whisk until they are combined.
Whisk in the oil drop by drop.
As the sauce thickens, increase the flow of oil, but be slow and patient.
The sauce, when finished, will be very thick.
Taste and adjust the seasonings, adding salt or vinegar if necessary.
Ingredients (6)
- Egg Yolk
- Dijon Mustard
- Salt
- Cayenne Pepper
- Vinegar
- Olive Oil
Instructions (10 steps)
- 1 Place the first 5 ingredients in a clean bowl and whisk until they are mixed
- 2 Whisk in the oil drop by drop
- 3 As the sauce thickens
- 4 increase the flow of oil
- 5 but be slow and patient
- 6 The sauce
- 7 when finished
- 8 will be very thick
- 9 Taste and adjust the seasonings
- 10 adding salt or vinegar if necessary
Nutritional Information
Calories:
1486 kcal
Protein:
0g
Carbohydrates:
119g
Fat:
255g
Azúcar:
0g
Sodio:
5mg