Where does mayonnaise come from Mayonnaise - perhaps the most famous and common in the world sauce. He has a huge army of admirers, but there are also many opponents: the debate about his harm or benefit is then subsided, then flare up again. To decide for yourself, whether to use mayonnaise and in what quantities, you need to know what it consists of and how it is prepared, and the best way to do this is to prepare yourself. This is not difficult at all, moreover, such homemade mayonnaise will certainly be more useful and natural than the one we buy in the store. Our name mayonnaise came from the ancient Mediterranean city of Mayon, located on the island of Menorca. This city was constantly subjected to the siege of armies of different countries, who wanted to take possession of it, since it was very well located. Because of the constant military actions, both the residents of the city and its invaders suffered hardships due to a shortage of drinking water and food. Always in abundance were only turkey eggs and olive oil. In this situation, the chef of the French army and came up with a happy idea to whip the egg yolks with salt and sugar and add to them olive oil. As a result, this gentle and nutritious sauce with a wonderful taste appeared. The soldiers simply smeared him on the bread and wove with an enviable appetite. For some reason no one remembered the name of this resourceful cook, so the sauce was given the name of the besieged city.
Ingredients:- Eggs chicken 2 pcs.
- Mustard 0.5 tsp.
- Lemon juice 1 tbsp. l.
- Salt 1 pinch
- Sugar 0.5 tsp.
- Sunflower refined sunflower oil 100 ml
- Step 1 To prepare homemade mayonnaise, it is better to use homemade eggs, lemon juice can be replaced with wine vinegar. Vegetable oil is added "by eye", the more oil, the mayonnaise will be thicker. All products must be room temperature.
- Step 2 Separate the proteins from the yolks - only yolks will be needed.
- Step 3 In a blender, whip yolks, 0.5 teaspoon of mustard, a small pinch of salt and sugar.
- Step 4 Then, with a very thin trickle, pour the vegetable oil into the blender, literally drop by drop - mix everything at medium speed, constantly watch to ensure that the yolk mass is well connected to the oil.
- Step 5 Continue to beat, adding vegetable oil to the desired density (pour oil into a thin trickle). Then add the lemon juice - mayonnaise will become more liquid. Once again, whisk until smooth.
- Step 6 From the resulted volume of products it turns out 5-6 table spoons of sauce. Ready-mixed mayonnaise can be stored in a refrigerator in a hermetically sealed container for about 1 week.