Maionese
Region: International
Category: Basic Recipes and Sauces
Season: Any
Difficulty: Medium Difficulty
Mayonnaise is said to have originated in the capital city of Mahon in the Balearic Islands. One story concerning the origins of mayonnaise holds that Marshal Richelieu, the grandnephew of the infamous cardinal, after having expelled the British from Minorca in 1756, was out walking in the countryside and grew hungry. He asked a local peasant women to make something for him, and realizing that he was important, she improvised a sauce from the few precious eggs she had been hoarding.
Another story says that King Carlos III of Spain stopped in Mao on his way from Barcelona to Naples in 1760 and was feted by the local governor. The banquet featured lobster, for which Minorca is famous, simply grilled. It didn't look appetizing to the king, so the governor ordered the kitchen to make a sauce instantly. I include this recipe for mayonnaise because homemade is so much better than store-bought. Mayonnaise is a great accompaniment to many foods, but with a sullied reputation because of misuse. For a strong olive oil mayonnaise use only extra-virgin olive oil.
Yield: Makes 2 cups
Preparation Time: 10 minutes
3/4 cup extra-virgin olive oil
3/4 cup vegetable oil
1 large egg
1 tablespoon freshly squeezed lemon juice or good-quality white wine vinegar
1/2 teaspoon very fine salt
1/2 teaspoon very finely ground white pepper
Mix the oils together. Put the egg in a food processor and run for 30 seconds. Slowly pour in the oil in a very thin stream with the processor running, about 6 minutes of pouring. Blend in the lemon juice or vinegar for 30 seconds. Add the salt and pepper and continue blending for 30 seconds. Refrigerate for 1 hour before using.
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Posted: 12/11/2006