Making Mayonnaise at home
There is a tale that a French statesman, the Duke of Richelieu, invented the sauce after a battle at Mahon, on the Mediterranean island of Minorca, to celebrate his victory. He named it Mahonnaise in honor of his triumph. However some culinary historians believe that the name derives from moyeu, an old French word meaning egg yolk. I prefer the more romantic idea of battle, triumph and celebration!
Mayonnaise
A combination of vegetable oil; acid ingredients such as vinegar or lemon juice; and an emulsifier such as eggs. It may also contain salt, sugar and other seasonings.
Ingredients:
All ingredients should be at room temperature.
2 egg yolks or 1 whole egg
1 teaspoon sugar
1 teaspoon powdered mustard or 1 tablespoon prepared mustard
1 teaspoon salt
2 tablespoon vinegar
2 cups vegetable oil
2 tablespoons fresh lemon juice or 1/8 teaspoon citric acid mixed in 2 tablespoons water
Instructions:
Combine egg, mustard, salt, sugar and vinegar in a blender or food processor. Add a ¼ cup oil. Cover and blend ingredients well. Then slowly add the remaining oil a little at a time alternating with a small amount of lemon juice; blending constantly. If the sauce breaks ( the oil starts to separate) slowly add a tablespoon of water and continue blending. When the mixture is completely blended, transfer to a jar with tight-fitting lid and refrigerate. It may be stored in refrigerator for up to six months.
Prep Time: 30 minutes
Yield: Makes 2 cups
Caloric Values: 1 tablespoon = 110 calories
Well…here in the States…Hellman’s is considered the ‘Very Best’…. but I think you have exceeded our choices if we follow your recipe instead of something we’d find on the grocery shelf….Thank you for a pure and natural choice for this most popular staple.
Janet, Mike and I have been in Mahon on the island of Minorca, and they also say that Mayonnaise originated there. Thanks for that memory.
Elizabeth Hannan