Chips, hamburgers, sandwiches… this creamy sauce of French origin blends with any dish. Lets see how you can make it:
- serves 4
- 2 egg yolks
- olive oil ( ½ a glass each yolk )
- 1 lemon ( 3 spoons of Limmi lemon juice)
- salt as needed
Put the eggs in a bowl, season with salt and start to work them with an eggbeater. Pour the olive oil slowly, continuously stirring clockwise until the egg yolks absorbe the oil forming a thick mixture. Dilute the emulsion with some lemon juice and go on stirring alternating oil with lemon.
Have you tasted the Aioli sauce?
It is an olive oil mayonnaise with squashed garlic… click here for the recipe
The names origin
The name of mayonnaise seems original of the city of Mahòn, in the Balearic island of Menorca, country of the mahonese, a sauce already known in Roman times, very similar to our mayonnaise.
The mayonnese has curdled!
Mayonnaise curdles when the various ingredients do not blend perfectly and some lumps form. To get out of this problem you need to add another egg yolk and continue the making.