Mayonnaise or Mayonesa or Mahonesa
Where did this famous sauce originate? It's History and a Recipe.
The brief origins of this well-known sauce from Mahon one of the Balearic Islands and a recipe for Mayonnaise or Mayonesa or Mahonesa.
The origins of mayonnaise have always been in dispute. The French say that they created it and the Spanish say it’s their recipe. So we have mayonnaise, mayonhesa or mahonesa.
Its origins as Salsa de Mahonesa, Mahon sauce from Mahon city in Menorca, doesn't seem to be in question, it seems that according to the French, it's not where, that is in dispute, but by who?
You’ve guessed it, they say it was created by a Frenchman and not a Spaniard.
Menorca is one of the Balearic Islands, which belong to Spain. The Balearic Islands sit in the Mediterranean Sea, 132 miles from Barcelona on the Spanish coast and 287 miles from Marseille on the French coast, and have evolved with a wonderful mixture of both cultures.
Back in the early 18th century, Louis XIV sent General Duc de Richelieu, to Menorca to sort out some trouble with the English who had taken possession of the fort in the harbour of Mahon. The siege was long and the Duke's cook found it difficult to please the General, who was missing his grand dining in the Courts of Versailles.
Wanting to make a new and interesting sauce with what he could find on the island was a challenge. Eggs and olive oil were abundant, but not much else. So that’s what he used, with a touch of vinegar and hey presto Mahonnaise, Mayonnaise or Mahonesa sauce was created.
A collaborative French – Spanish effort? I’ll call it a Mediterranean Recipe. It’s a great and versatile sauce, with a range of exciting possibilities to give it some uumph.
Whichever title you call it by, where would we be without it today?
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Mayonnaise or Mayonesa or Mahonesa - Recipe
- 1 Egg, room temperature
- 1 cup virgin olive oil
- Good squirt vinegar, or lemon juice
- Salt, pepper
- optional
- 1 tsp. sugar (sweet and sour)
- big pinch curry powder
- 2-3 cloves garlic, crushed
- 11tsp mustard
Preparation
Put raw egg into a blender, the egg MUST be room temperature or the oil won't emulsify. Add half a cup of olive oil and the vinegar or lemon juice. Add salt, pepper, and any of your chosen options. Turn on the machine, as soon as the sauce begins to thicken, add another half cup or so of oil until it gets so thick that the mixer is labouring. Taste and add salt, sugar, mustard or vinegar until you get your preferred taste.
Curry flavoured mayo or sweet and sour flavour, you can play with the ingredients and come up with some wonderful different tastes for different uses, or individual dips.
For example garlic mayo to dip prawns in, curry flavour for a crunchy vegetable stick dip. Try out different combinations and you’ll be amazed at just how quick, easy and versatile an egg and a bit of olive oil can be.
