Mayonnaise combines perfectly with seafood, meat, potatoes, vegetables, or the Tartars. Undoubtedly, homemade mayonnaise will take pride of place on the dining table. The golden rule of cooking for many years remains unchanged - ingredients in the recipe of mayonnaise must be at room temperature (20-24 degrees). Thanks to this rule, you will get a beautiful and delicious texture.
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Plunged into the past, we know that the history of the origin of this oily emulsion which includes an egg yolk has a number of versions. The most popular is rooted in sunny Spain of the 18th century in the town of Mahon, Menorca's capital, won by Marshal Richelieu. One of the cooks Marshal decided to show imagination and during the next feast to prepare a meal, which consisted of 2 ingredient: butter and egg.
Another option to create a mayonnaise originated in France in Bayonne (Pyrénées-Atlantiques) - from here and the famous "sauce Bayonne." Another legend has come from another region of France - Aquitaine, the city Magnon - where the chef was delicious homogeneous mass and called it «la magnonnaise».
In Russia, a gentle sauce called "mayonnaise" got its popularity due to Stalin, when he received in 1936 on a sample of a new sauce. It is from that time mayonnaise "Provencal" conquered the Soviet people.
In fact, to make home seasoning not be easy and will not take much time. What you will need to create one of the most popular sauce?
Ingredients for homemade mayonnaise "Provencal" salad:
The number of up to 6 people:
- Mixer;
- 1 egg yolk;
- 1 teaspoon mustard;
- 125 ml of vegetable (olive) oil;
- 1 pinch salt;
- 1/2 teaspoon pepper spoon (or a little more, the preference better to give white pepper);
- 1 teaspoon vinegar.
A method for the preparation of homemade mayonnaise "Provencal" salad
- In a bowl put 1 egg yolk, 1 tablespoon oil and 1 teaspoon of mustard.
- Take a whisk and mix by hand in a circular motion.
- Slowly pouring the remaining sunflower oil and continue whisking until then, until the mixture turns into a uniform.
- As soon noticed that the mixture has thickened, season with salt and pepper. We pour the vinegar at the last moment.
If you want to light mayonnaise, use a whole egg. You can also spice up mayonnaise, tarragon, lemon, pepper, curry on your taste. This sauce has a shelf life of 48 hours. Perfect for barbecue, hot dogs or hamburgers prepared at home.
Prepare and enjoy a gentle and pleasant taste!
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