Where does mayonnaise come from?
For some culinary historians, it is a deaf story. It would have been born in Bayonne in the Basque Country, would have been called bayonnaise at the beginning and this "bayonnaise" would have become mayonnaise, who knows why (or else it crossed my uncle Bernard who hears so badly... But in theory he was not born in the 17th century). Others tell us that mayonnaise would be a "mahonnaise" at the beginning, from the name of Port-Mahon in the Balearic Islands in Spain, and it is true that a kind of aioli has been made there for a long time and the recipe is reminiscent of a mayonnaise. Others, finally, keep Port-Mahon as their birthplace, but with a French idea. In 1751, Marshal de Richelieu, a great warlord (and tireless seducer of the Court of Versailles), is said to have won the battle of Port-Mahon and taken the town from the English. That evening, to accompany his boss's quick meal, the marshal's cook would have taken a few eggs that he would have mixed with olive oil and, bang! He would have invented the mahonnaise, which later became mayonnaise...
What is certain is that the first person to mention it and write down the recipe was Carême, one of the greatest chefs in history, "cook of kings and king of cooks" in the 19th century...
The marshall of Richelieu / By Jean Marc NATTIER - XVIIIth C.
How to make a real mayonnaise?
Ingredients:
- 1 egg yolk
- 1 tablespoon of mustard (Dijon is the best).
- 10 cl of oil
- 1 little vinegar
- salt
- pepper
The process
Mayonnaise photo par Africa Studio/Shutterstock.com
- Separate the yolk from the white
- Put a pinch of salt in a bowl
- Mix the yolk with the mustard,
- Add a dash of vinegar
- Add pepper.
- When it is well mixed, you whisk by making run gently the 10 Cl of oil in the bowl.
Some add a few herbs, for example chopped parsley. Some vary the choice of oils or vinegar to vary the flavors.
Tips:
Put the salt in first, it will rise faster. If your mayonnaise falls apart, add an egg yolk and start whisking again. It is best if all ingredients are at the same temperature. Some people add a tablespoon of water in the middle of the process to make the mayonnaise smoother.
excuse our translator, he was very tired today. He is in love ;)
