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Mayonnaise- French or Spanish?

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Mayonnaise recipe

I love history…. including the history of foods…. and I got curious about mayonnaise… one of those things at the top of the list for summer salads.

Many have said that it was born in 1756 after French forces under the Duke de Richelieu laid siege to Port Mahon, on the Mediterranean island of Minorca, now a part of Spain, in the first European battle of the Seven Years’ War. The Duke’s chef, upon finding the island lacked the cream he needed for a sauce, invented an egg and oil dressing dubbed mahonnaise …after Port Mahon.

Here’s the rub: Another version of the story claims the chef learned the recipe from island residents! [Read more…]

Mayonnaise

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 Mayonnaise
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.
Mayonnaise recipe
Keyword condiments
Servings
Ingredients
Keyword condiments
Servings
Ingredients
Mayonnaise recipe
Instructions
  1. Add egg, mustard, vinegar, water and salt to the bowl of a food processor and process for 20 seconds.
  2. 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)
  3. 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.
  4. 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.
  5. Store in a glass jar in the refrigerator as long as the expiration date of your eggs allow
  6. 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
  7. Other oils- for variety, try other oils...like Walnut. There are so many possibilities
Recipe Notes

Note:

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.