Mayonnaise is one of the most used sauces in the kitchen. From sandwiches and sandwiches, it is also the fundamental ingredient of dishes such as Russian salad or German potato salad.
Mayonnaise is among the most common sauces in the kitchen, its uses are many and varied. Easy preparation but which hides some pitfalls and, for this, to be carried out by putting into practice some precautions, the homemade mayonnaise recipe like that of the grandmother requires few ingredients but absolutely quality. These are the preconditions for obtaining an impeccable result.
The origin of the mayonnaise (and its name)
There are several theses on the origin of mayonnaise, none confirmed. One of the most accredited, however, is the one that wants the sauce invention of a cook at the court of the Duke of Richelieu, who, on the occasion of a banquet organized by the noble for the conquest of Mahòn, decided to propose – as an alternative to failed and unsuccessful eggs – a mixture of eggs and oil typical of the island. This was so successful that it was then adopted in the courtyard kitchen until it reached us.
What is mayonnaise and how to do it
Mayonnaise is a smooth and creamy sauce with a very light colour tending to yellow. Preparation to be used and enjoyed rigorously cold, it is carried out by emulsifying the egg yolk with lemon juice or vinegar and adding the vegetable oil until the typical delicate consistency of the sauce is obtained.
Mayonnaise can be prepared with an immersion blender (the blender), with a “normal” blender and even with kitchen machines. There are also those who usually make mayonnaise with electric whips. The more adventurous prepare the mayonnaise by hand using simply a whisk and lots of elbow grease.
Broken mayonnaise: How to fix it
Among the secrets to obtaining an impeccable mayonnaise, there is the use of fresh ingredients, strictly at room temperature and the respect of the doses and the phases of realization. Among the risks involved in the preparation of mayonnaise, there is that the mixture breaks, or that it is not whipped properly, remaining a liquid mixture, similar to a scrambled egg.
Mayonnaise with olive oil & Co., the variants
The sauce is a versatile preparation and, for this reason, the homemade one lends itself to numerous variations. Among the most popular there is mayonnaise with olive oil instead of vegetable oil, which is characterized by a more decisive flavour. Vegan mayonnaise, made without eggs, is ideal not only for vegans but also for egg intolerants.
Then there are the yoghurt mayonnaise, often light, and the avocado mayonnaise, which wants this exotic fruit as the base of the sauce. Finally, the flavoured mayonnaise is a perfect version to be combined with the most varied dishes: you can opt for spices or aromatic herbs capable of giving, from time to time, a particular aftertaste. Finally, there is also the variant with boiled eggs.
Use mayonnaise in the kitchen
As mentioned, mayonnaise is among the most used sauces in the kitchen. It can be spread inside sandwiches and toasts to enrich the filling. It can make the classic aperitif canapes irresistible, or it can be served together with raw vegetables (for appetizing vegetable crudités), or cooked, to make the vegetable side dishes decidedly more tempting. In this regard, it is the indispensable condiment for Waldorf salad, for German potato salad and for Russian salad. Mayonnaise is the basis of the pink sauce (or cocktail).
Finally, mayonnaise is the ideal accompaniment to fish but also to some meat dishes. Someone – but here he is outside the kitchen field – use mayonnaise on his hair for restorative masks.