Mayonnaise home made recipe
Mayonnaise home made recipe according to the original French recipe?
The mayonnaise is prepared quickly in a few seconds (with the vertical mixer or processor, blender) or in a few minutes if it is rubbed with a spoon. What do we do with cut mayonnaise? How do we repair it?
Homemade mayonnaise after the original French recipe from Larousse Gastronomique is a thick, firm, unctuous emulsion that can be cut with a knife. She stands alone. Yes, it contains a lot of fats but it should not be consumed in excess. The ingredients of a French mayonnaise are egg yolks, oil, lemon juice or vinegar, salt and pepper. On the other hand, every housewife or professional cook has her own version of mayonnaise and prepares it as best she can.
Mayonnaise (sauce mayonnaise) is one of the most popular cold sauces, speaking worldwide. It seems that its origins are in the remoulade sauce (which already existed during the Renaissance), eliminating the mustard and mixing only the raw yellows with the oil and the acidic component (lemon juice or white vinegar). Over the centuries this sauce became famous, its name coming from the town of Magnon in France. Initially it would have been called “magnonnaise” (it is read “manly”).
At home, we often make mayonnaise with mustard because we like the flavor given by it. In addition, mustard mayonnaise does not cut too much … so it is recommended for beginners. You can find the recipe here.
- 2 boiled eggs
- two egg yolks
- 2 tablespoons sweet mustard
- Juice of a lemon
- Seed oil
Method to prepare the mayonaise home made recipe:
1. Boil 2 eggs until they are firm.
The oil used in mayonnaise can be olive or sunflower oil. I prefer flower oil because it is not as fatty as olive oil.
4. As soon as the mixture has thickened, add more oil, a splash of lemon juice and a bit at a time the mustard.
Ready! I moved it to a bowl and it’s ready to be put in the fridge.
Mayonnaise is a slightly perishable sauce and should be stored as much as possible in the refrigerator, in closed containers with lid (so as not to make a puff and not smell of the refrigerator). It lasts 2-3 days in the refrigerator without problems.
Worldwide it is traditionally served near fries, seafood salads (shrimps), stuffed eggs (Eggs Mimosa) or in tuna sandwiches or cold steaks.
It can be thin with a little sour cream or yogurt, it can be combined with chopped onion, garlic (the sauce is called aioli), capers, chopped pickled cucumbers, anchovy fillets, aromatic herbs (dill, parsley, hasmatuchi, tarragon etc) or with tomato sauce (resulting in the famous shrimp cocktail sauce).
I hope you try to make mayonnaise from home according to the original French recipe and not buy it from supermarkets!