One of my surprises when I arrived in France was the strange taste of mayonnaise. It is strong and a little yellow, nothing to do with the mayonnaise I used to eat in Brazil, white and light… This is because the mayonnaise we eat is mega industrial, and loses the natural taste of the ingredients. In other words: we don't know the true flavor of mayonnaise.
It is said that mayonnaise was created in Spain, on the island of Menorca and after the battle of Menorca, it was taken to France, where the cook of the Duke of Richelieu tasted it, cold-boiled it and successfully served the winners. From this moment on, the success of mayonnaise traveled the world.
Here in France it is very common to make homemade mayonnaise. Its flavor is certainly stronger, but it is better too.
But before I give you the recipe, a warning: make the mayonnaise only on the day (or the day before) that you plan to eat it. Because it contains animal products, it lasts up to 15 days in the refrigerator in a hermetically sealed container. If you don't plan to consume it so soon, choose the industrialized mayonnaise, where the ingredients are pasteurized and last longer.
Now, let's go!
INGREDIENTS:
- 1 egg yolk
- 1 tablespoon strong mustard
- 200 ml of neutral oil (sunflower)
- Salt
- Pepper
- 1 squeezed lemon (a few drops)
PREPARATION:
- In a bowl, combine the egg yolk, a little salt, pepper, mustard and a few drops of lemon juice.
- Gradually mix the oil to thicken the mayonnaise. Optionally, add fresh chopped herbs.
- Keep in the refrigerator.
TIPS AND ADVICES:
- You can also replace the lemon with a dash of vinegar.
- Mayonnaise made with an electric mixer is a good alternative to enjoy it without getting tired. One of the two mixer fouets is sufficient. Beat at medium speed to avoid splashing mayonnaise around you.
- Traditionally, mayonnaise is made without mustard, so it is quite viable if you don't have mustard at home. Simply replace the mustard with a little vinegar to maintain the flavor.
- Mayonnaise will be lighter if you use the whole egg. For this, use the same recipe, but mix with a blender, this will help the emulsion to be made.
- You can make a mayonnaise in olive oil, which will give you a good character. However, to avoid an overly pronounced flavor, make 50/50 with a neutral oil, such as sunflower oil.
Good tasting !!
A bientôt and Pardon my French! ;)
