Home Made Mayonnaise Recipe From Scratch:
The most probable origin of mayonnaise is that the recipe was brought back to France from the town of Mahon in Menorca (Spain), after Louis-François-Armand du Plessis de Richelieu’s victory over the British at the city’s port in 1756. According to this version, the sauce was originally known as salsa mahonesa in Spanish and maonesa in Catalan (as it is still known on Menorca), later becoming mayonnaise as it was popularized by the French.
The French Larousse Gastronomique 1961 suggests: “Mayonnaise, in our view, is a popular corruption of moyeunaise, derived from the very old French word moyeu, which means yolk of egg.” The sauce may have been christened mayennaise after Charles de Lorraine, duke of Mayenne, because he took the time to finish his meal of chicken with cold sauce before being defeated in the Battle of Arques.
Nineteenth-century culinary writer Pierre Lacam suggested that in 1459, a London woman named Annamarie Turcauht stumbled upon this condiment after trying to create a custard of some sort.
According to Trutter et al.: “It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about – particularly in the Mediterranean region, where aioli (oil and garlic) is made.”
Why it’s awesome: It’s awesome probably because it’s extremely high in fat, which usually means it’s extremely high in taste and pleasure. Although many low fat versions do exist, nothing tastes as good as ye good ‘ole fatty mayonnaise.
Ingredients & Portions:
- 1 whole egg
- 2 tsp sea salt
- 2 tbsp cider vinegar
- 1/4 cup Grapeseed Oil
- 3/4 cup Extra Virgin Olive Oil
Servings: About 1 cup worth or 250 ml
Cook time & Directions: I didn’t go along with any recipe here, I just used the ingredients I had at my disposal. Besides that, I didn’t use a recipe because there simply are so many variations available that I couldn’t decided. Ergo I decided I would better off making my own variation.
- I started with by cracking my Egg, and then adding the Sea Salt and Cider Vinegar all together and started mixing with my hand held mixer.
- Then I poured in the 1/4 cup Grapeseed oil and emulsified that along with the Egg, Cider Vinegar and Sea Salt mixture.
- Once I had this base, I slowly poured in the 3/4 cup of Extra Virgin Olive Oil while mixing. This allows the oil to become emulsified into the mixture which creates the texture of the mayonnaise.
- And voila! I had home made mayonnaise.
Notes: I must say the distinct flavor of the Olive Oil does come through in this recipe so if you don’t like this you can substitute it with Grapeseed oil, or Safflower Oil, or basically any oil that is low in flavor will do. Also I would add fresh lemon juice next time I make this recipe.
Although I used this mayo in a chicken sandwich with roasted tomatoes. I believe this recipe creates a more delicate flavored and textured mayonnaise which is ideal for baked or grilled fish meals and the liking.
Nutritional Benefits: Although mayonnaise isn’t at the top of the food chain when it comes to health “benefits”, I believe strongly that having home made condiments is heads and shoulders above any store bought items simply because we know what goes in them. This doesn’t even factor in the fact that for 1 cup of mayo it probably cost me $0.25 for the egg, $1.50 for oil and literally a few extra pennies for cider vinegar and sea salt. So under $2.00 I have 1 cup of mayo and I know exactly what went into it and it takes literally a few minutes to make, including “mise en place” and photo taking