Knowledgeable food writers cannot agree on the origin... and the debate continues.
Sadly, the mayonnaise made by the industrial manufacturers has become something to be avoided. Instead of the original principal ingredients of olive oil and egg, there is now a predominance of soybean oil and additives like sugar and disodium Edta and... wait for it... Natural Flavors!
Fortunately, mayonnaise is fast and easy to make!
If you have a food processor or an immersion blender, you can make it in minutes. AND, you can make it to taste...varying the kind of oils as well as the other ingredients...adding in herbs and garlic. Try serving garlic-y mayonnaise with steamed artichoke.
Add egg, mustard, vinegar, water and salt to the bowl of a food processor and process for 20 seconds.
Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification)
Once you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add oil slowly, but increase to a very thin stream.
When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
Store in a glass jar in the refrigerator as long as the expiration date of your eggs allow
Olive oil can be a little overpowering so use one that’s light and fruity and consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest
Other oils- for variety, try other oils...like Walnut. There are so many possibilities
You can do this in a food processor...or with an immersion blender (in a big Mason jar) or by hand with a whisk.
The food processor is by far the easiest and quickest.
Cook onions and carrots until the onion is translucent, stirring occasionally. About 5 - 8 minutes. Do not let them brown.
Sprinkle a teaspoon of salt over the carrots and onions as they cook
Add stock and water, ginger, and orange zest. Bring to a simmer. Cover and cook about 20 minutes or until the carrots are soft.
Remove the strips of orange zest. If you forget and purèe the soup with the zest still in it, the soup may be too bitter.
Purèe the soup in a blender or food processor until completely smooth. Only fill blender bowl a third full of the hot liquid. Keep one hand on the cap of the blender to keep it from popping off. Add more salt to taste.
Ladle into bowls and garnish with chives, parsley, dill or a swirl of heavy cream. A dollop of sour cream also works well.