The mayonnaise
An oil emulsion, this is what mayonnaise consists of. A simple chemical reaction which consists in imprisoning drops of oil in a binding agent, the egg yolk. The other ingredients are used to give flavor: mustard, wine, lemon juice ...
The basic recipe, impossible to go wrong, for a cup of mayonnaise:
- 1 egg yolk
- 25 cl of oil (sunflower, rapeseed or corn)
- 1 teaspoon of mustard
- 1 drop of vinegar or lemon juice
- salt and pepper
Mix the egg yolk and mustard, salt and pepper. Incorporate the oil gradually, gradually, beating (with a manual or electric whisk at medium speed) to begin the emulsion. Add all the oil progressively, always gradually and always without stopping to whip the mixture. Finally, add the vinegar or lemon juice and adjust to taste.
For storage: cover with cling film. Homemade mayonnaise will keep for 1-2 days maximum.
Some tricks:
- it must not get too hot in the room, otherwise the mayonnaise is difficult to assemble and can be removed very easily!
- the yolk should be at room temperature if possible
- you must never stop beating the mixture, otherwise the mayonnaise will break down
- seasonings should always be added at the end
The variants: the principle of the emulsion remains the same, but the ingredients change to obtain new flavors.
The aioli
The principle is the same, but 3 crushed garlic cloves, salt, pepper are added to the raw yolk, and olive oil and lemon juice are used.
Cocktail sauce
The basic recipe + 2 drops of tabasco, 1 tablespoon of ketchup or concentrated tomato + sugar, 1 drop of cognac or wisky and a few drops of worchester hall.
Tartar sauce
25 cl of neutral oil, 1 crushed hard-boiled egg yolk, 1 tablespoon of mustard, 1 tablespoon of chopped capers, 1 tablespoon of chopped gherkins, 1 tablespoon of chopped onion, 1 tablespoon of chopped herbs (tarragon, parsley, chives , chervil) To accompany a tartare, of course!
Green sauce
Same principle but with 3 chopped anchovies, 2 crushed cloves of garlic, 2 chopped hard-boiled eggs, 1 drop of vinegar, some chopped capers, a handful of breadcrumbs, chopped parsley and 25cl of oil.
Sauce for the «bourguignonne»
It is the basic recipe which incorporates concentrated tomato and a sauce with onions in red wine.
Avocado mayonnaise
The basic recipe + 1-2 smoothie avocados (and possibly flavored with lemon, tabasco, onion and chilli ...).
As you like!
Add whatever you like to the mayonnaise! Herbs (dill, thyme ...), spices (paprika, green pepper ...), seasonings (chopped olives ...) ... always mix gently, so as not to disassemble the mixture.
Obviously, mayonnaise goes very well with:
Cold meat and fish: roast beef, chicken, roast pork, tuna, salmon, shrimp and seafood ... mayonnaise goes with everything!
Paté: with meat, fish, vegetables ... often it is the mayonnaise that gives the extra touch to a recipe! So if made at home, it tastes even better.
The pinzimonio: broccoli, raw cabbage, carrots, peppers, mushrooms, cherry tomatoes ... dipped in mayonnaise, in moderation, are a pleasure not to be overlooked.
Vegetables: fries, of course, but also asparagus ..
The tartares : a little mayonnaise on a meat, fish or vegetable tartare gives an extra touch that is much appreciated. It makes everything creamier and tastier.
It also goes very well with sandwiches (to be added at the last moment) and can also be used to prepare a salad dressing: mayonnaise + balsamic vinegar, whipped together evenly, give you a perfect sauce for many salads.
It is widely used for salads such as: Piedmontese (potato), cold pasta salad, Caesar salad (accompanied by cocktail sauce), avocados, grapefruit and shrimp (always with the cocktail), and coleslaw (white cabbage salad, grated carrots and raisins).
Oh yes, maybe you were already eating it without even realizing it!
Indulge yourself too and discover all our tasty recipes to accompany with mayonnaise.
