Mayonnaise - [salsa Mahonesa] Recipe - Cooking Index
Mayonnaise - [salsa Mahonesa] Recipe - Cooking Index
The Spanish claim this as their own, with the city of Mahon on the Balearic Island of Menorca as its birthplace. The Duc de Richelieu is said to have introduced it to France, and the French promptly appropriated it. Some authorities argue that the original sauce from Mahon always contained some garlic and was actually not mayonnaise, but a light all-i-oli. Whether it was the French who first thought of omitting the garlic or not, the Spanish make mayonnaise without garlic as above.
Cuisine: Spanish| 2 | Egg yolks - at room temperature | |
| 2 tablespoons | 30ml | Lemon juice or wine vinegar |
| 1 1/2 cups | 355ml | Olive oil - at room temperature |
| 1 teaspoon | 5ml | Cold water |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | White pepper |
In a mortar, mix egg yolks with a few drops of the lemon juice or vinegar. Very slowly add olive oil while stirring constantly in the same direction. When the sauce begins to thicken, blend in 1 teaspoon cold water. After all oil has been added, mix in salt, pepper, and the remaining lemon juice or vinegar. If the sauce should curdle, put an additional yolk in a bowl and pour curdled sauce into bowl in a very thin stream while stirring constantly. This recipe makes 1 1/2 cups of sauce.
Source:
Barbara Norman
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