Classic mayonnaise sauce
Origin of the recipe
This French sauce has long been a fixture in Russian cuisine. Despite the debate surrounding it in the fight for healthy eating, it remains popular. The recipe likely originated from traditional Mediterranean sauces, whose ingredients were whipped with vegetable oil. Perhaps the idea of using egg yolks for this sauce first occurred to chefs in the town of Mahon on the island of Menorca at the turn of the 18th and 19th centuries.
What do you need for cooking?
Ingredients
-
Egg yolk
-
Salt
-
Sugar
-
Vinegar
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Dijon mustard
-
Vegetable oil
Kitchen utensils
- Bowl
- Whisk or mixer
Homemade mayonnaise is a delicious and healthy sauce that's easy to make with simple ingredients like eggs, oil, and mustard. Its fresh, rich flavor far surpasses store-bought alternatives. It's perfect for salad dressings, sandwiches, and as a base for other sauces. Try making mayonnaise at home to enjoy its natural, delicate flavor, free of preservatives!
Step-by-step recipe
Step 1:
Mix three chicken yolks, mustard and vinegar with a whisk or mixer until smooth.
Step 2:
Add salt, sugar and mix again.
Step 3:
While whisking continuously, slowly add the oil until the mayonnaise thickens.
Cooking tips
All ingredients should be beaten at room temperature, so eggs should be taken out of the refrigerator at least 30 minutes before cooking.
Extra Virgin olive oil is not suitable for mayonnaise, it has too strong a flavor, so it is better to use odorless olive oil (or any vegetable oil) - "frying oil".
The thickness of the mayonnaise is regulated by the amount of vegetable oil: the more oil you add when whisking, the thicker the mayonnaise will be.
See also: Sauce recipes
