How to make the original Homemade Mayonnaise ?
Mayonnaise is a fresh sauce that goes with almost everything eatable; Fresh veggies, salads, French fries, fried food, burgers and so on …
The original recipe of Mayonnaise was called “Remoulade” which is a French sauce.
The sauce’s origins
The sauce remoulade was well-known for a long time, and there were both hot and cold versions: in both cases, the base was made up of oil, vinegar, salt, herbs, and occasionally other ingredients such as raisins or anchovies, followed by the mustard; in other words, it was essentially a rich vinaigrette.
Vincent La Chapelle came up with the notion of adding “velouté,” a roux-based binding agent, in the eighteenth century. François Marin wrote a recipe for “Provence butter” in the Suite des Dons de Comus in 1742, which included garlic cloves boiled in water, crushed with salt, pepper, capers, and anchovies, and then blended with oil. The egg yolk will arrive later in this recipe, making it closer to aioli.
In 1806, André Viard, in his famous book “The Imperial Cook”, transformed this remoulade recipe as he put in place of the roux simply an egg yolk.
He underlines that the binding is aided by dripping the oil into another dish, drop by drip. Same as an Indian remoulade but without mustard. This would be the first time in the contemporary age that a cold stable sauce that is emulsified has been stated.
He also gives a sauce called mayonnaise (the first certificate of the term published) but which is not an emulsion but rather a sauce related to velouté and jelly in the same book.
Antonin Carême did not discover evidence of a cold “magnonaise” emulsified with egg yolk until 1815.
| PREP TIME | COOK TIME | TOTAL TIME | ||
| 5 mins | None | 5 mins | ||
| COURSE | CUISINE | SERVINGS | CALORIES | |
| Accompaniment | Worldwide | 2 People | 580 kcal | |
Read more : How to make Fresh Delicious Baked Salmon ?
This recipe has become a worldwide accompaniment that we cannot disregard.
The original Mayonnaise sauce recipe is the remoulade of which the ingredients are very easy to find and the preparation is so quick and easy.
INGREDIENTS
- 1 whole Egg
- 1 tbsp of Dijon mustard (or normal mustard)
- 2 tbsp of Vinegar
- A pinch of salt
- A pinch of black pepper
- 1 Fromage Fondu
- 2 cups of sunflower oil
Tools
as for the tools, they’re found at every house these days, you only need a blender (one of the blenders below) and you’re ready to go.
PREPARATION
At this part, you only need to mix all the ingredients together but the oil, the latter is to add a drip to drop along with the blending until the sauce becomes creamy and heaving.
Tips
This mayonnaise is basically the original recipe, and you can add to it any flavor you desire, such as :
- Carrots (it turns into a sweet sauce to go with sandwiches)
- Cucumber (it turns into a middle eastern sauce that goes with shawarma and Arab bread)
- Garlic for more flavor
- Herbes (to make it a sauce for cracks dipping)
- Boiled Betrave
- Cheese
- Tomato paste (for the sour taste)
- Chili sauce
- Chili pepper (to add on tortillas)
- Caper for more flavor
- Pickles
- Any flavors you desire can simply be added to this original homemade mayonnaise
How can you ensure that your mayonnaise is always a success ?
Whisk in a tiny quantity of oil until the mixture is firm. Then drizzle in the oil in little streams, whipping constantly until the correct amount is reached. When the mayonnaise thickens, add a dash of vinegar or lemon juice to thin it down.
Enjoy your Sauce !
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