It is not clear what the origin of the mayonnaise. Some people attribute its invention to the Duke of Richelieu, who is said to have made it (or his cook) for the first time in 1756. Others, such as Antonin Carême, claim that its name derives from the verb to handle. He himself called it magnonaise.
Whatever its origin, this cold sauce is a emulsion composed at least of egg yolk, mustard (some do not use it, mustard mayo being called remoulade), vinegar, oil, salt and pepper.
Here is the recipe:
For 1 bowl of mayonnaise :
- 1 egg yolk
- 20 g Dijon mustard
- 20 ml wine vinegar
- 175 ml neutral oil (peanut, colza)
- 1 pinch of salt
- 1 pinch of pepper
In a bowl, put the egg yolk. Add mustard, vinegar, salt and pepper. Whisk vigorously. Then add the oil little by little. The emulsion should set, the core of the sauce should be shiny and elastic. Continue to pour in the oil gradually, still whisking.
Once the right consistency is obtained, taste and salt if necessary.
If not using right away, film it on contact and store in a cool place. Use within two days.
Tips for a successful mayonnaise :
- Do not use a container that is too large.
- It is best if all ingredients are at the same temperature (so take the egg and mustard out of the refrigerator a little earlier).
- Some say that if you let the egg yolk-mustard mixture sit for a few minutes, the mayonnaise will be easier to make.
- Do not add too much oil at first. Use a little at a time.
- To make up for a failed mayonnaise, add a second egg yolk or a little mustard or a few drops of vinegar or water.
Click here for a recipe for low-fat mayonnaise (with the egg white) and here for a recipe for egg-free mayonnaise.
What about you? What are your tips and tricks to make a good mayonnaise ?
It’s not the same.