Did you know that mayonnaise, also known in Spain as mahonesa is one of the easiest mother sauces made and enjoyed in all parts of the world?
Mayonnaise is considered the queen of sauces, perfect for an endless array of recipes, its creamy and smooth texture in addition to its intense flavor and cold temperature make it irresistible.
What is the origin of the mayonnaise sauce?
The history of this fabulous sauce is one of the enigmas that predominate European cuisine.
The dispute over the title of its creation has been notorious between France and Spain due to certain events that occurred in unison during the 18th century.
The truth is that the name of mayonnaise arises as result of France itself, but its true origin is from Spain.
In Menorca, the Spanish region, the first variants of the original recipe were made since 1750, whose manuscripts were not discovered until years later, after the French invasion.
In 1756 French invaders attacked the port of Mahón in Menorca, an action that gave them the opportunity to settle in the region and taste its cuisine.
To their surprise, they discovered a new flavor, back then known as salsa all-i-oli, which for reasons of preferences they took out the garlic and decided to call it mahonesa sauce as a reminder of the victory of the Duke in the port of Mahon in Menorca.
This is when it would appear for the first time in France and began to spread to the rest of Europe and the world.
However, the French did not welcome the mayonnaise as part of their gastronomy since food with a lot of oil is very strange for their palates, resulting in something unpleasant.
It is at this time that the sauce returned to be part of its origins in Spain, replacing the “h” for the “y” according to its translation into Spanish, except in the Menorcan city where it retains its original name.
However, several countries such as Ireland retain beliefs that the sauce originated in France and that the breaking of the diphthong in its name is a corruption of the authentic sauce.
How to prepare homemade mayonnaise?
Homemade mayonnaise is a very easy-to-make recipe that technically is based on an emulsion of fats and proteins.
The first secret to make it perfectly and ensure it doesn’t curdle is to use all the ingredients at the same temperature, the recommendation is about 20 °C.
The next trick is to beat the egg first and gradually add the oil until it emulsifies.
For its elaboration a hand mixer or a blender is used, although there are those who make it by hand, but this form requires more resistance and time from our part.
The disadvantage of making homemade mayonnaise is that it should be consumed for a maximum of 2 to 3 days and kept stored in the refrigerator during that time.
On the other hand, there are those who give up preparing this emulsified sauce at home for fear of it curdling or not getting the flavor they want.
The good news is that for both situations there is a solution, first if you do not have the acidity or salt point that you like the most, you can vary the portions until you find the perfect one for you.
Although we say in advance that the basic recipe that we explain later has a balance of great taste.
And now there is the point that we fear most when making mayonnaise, which is that it could curdle while we prepare it, so we give you the best tricks to recover it.
What to do when the mayonnaise curdles?
When the mayonnaise curdles, we think that everything is lost, but luckily there are several very easy tricks to recover it.
On one hand, we can add an egg yolk and two tablespoons of the curdled mayonnaise to the blender, when it begins to thicken we gradually add the rest of the sauce, why is it efficient?
Well, very simple, the egg yolk acts as an emulsifier because its half is formed by phospholipids, whose molecules are responsible of attracting oil and vinegar or lemon (water).
By surrounding and isolating small drops of oil the emulsifier gets it to bind with the vinegar obtaining a perfect and thick sauce.
This is the balance that the mayonnaise sauce ingredients need to be stable, if there is an excess of oil it will certainly curdle.
If we see that it still remains liquid we add a second egg yolk, and it will be enough.
Another very efficient and quick trick to recover it is to add a whole egg, following the same step that we explain with the yolk, first two tablespoons and then the rest of the curdled mixture.
Adding two tablespoons of milk or water at room temperature to ¼ of the curdled mayonnaise can also recover its texture.
In this last trick you just have to rest the blender in the bottom of the glass and beat until it begins to emulsify and then gradually incorporate the rest.
If necessary, rectify with a few drops of oil and you will have your homemade mayonnaise ready.
What are the derivatives of mayonnaise sauce?
Since mayonnaise is a mother sauce, many other sauces are made from it and enjoyed in every corner of the planet.
It is said that up to 15 sauces are derived from mayonnaise among the most popular are tartar, aioli, pink or cocktail sauce, Andalusian, Russian, green, chantilly and muslin, among others.
As for the recipes with mayonnaise sauce there is a whole universe since almost everything combines very well with it.
Authentic mayonnaise sauce, a homemade recipe that we must always have in our cookbook, simple, economical and delicious.
- Prep Time10 min
- Total Time10 min
- Yield1 Recipient
- Serving Size10g
- Energy680 cal
- 1 medium-sized egg
- 4 grams of salt
- 10 grams of vinegar or lemon juice
- 200 milliliters of vegetable oil
How to prepare mayonnaise sauce
Let’s start by cracking the egg in a container that isn’t the blender glass we will use, so we can verify it is in good condition.
Then we pour it into the glass of the hand mixer; add salt, vinegar or lemon and ¼ of the oil.
We place the blender arm on the bottom and beat without moving it at low power until the sauce begins to emulsify, becoming thicker.
This is then the moment when we begin to add the rest of the oil in the form of a very fine thread and we can make smooth movements with the blender so that the oil that has remained on the surface is integrated.
- We keep beating until the ingredients are well integrated and have the thickness we want.
- 20 servings per container
- Serving Size10g
- Amount per serving
- % Daily Value*