This sauce is native to Mahon, a city in Minorca, one of the islands of the Balearic archipelago. The usual ingredients included in the recipe are eggs, oil, lemon or vinegar and salt. However, you could also add pepper or mustard to the sauce for a flavor boost, as well as other condiments to prepare different sauces, such as tartar sauce, garlic mayonnaise or rémoulade. Also, mayonnaise can be a perfect accompaniment for sandwiches, salads, eggs and seafood, among others.
If you want to give a splash of color to your mayonnaise, you could add other ingredients such as cooked carrots (orange), cooked beet (pink), avocado (green), ketchup (pinkish red) or even black olives (black).
Here you have an easy recipe to prepare basic mayonnaise:
- 2 eggs (preferably pasteurized)
- 1 cup extra virgin olive oil (you can use sunflower oil or similar if the taste is too strong for you)
- 1-2 tbsp lemon juice/white wine vinegar
- 1 pinch salt
- Pour the pasteurized eggs into a 2-cup measuring cup.
- Add a pinch of salt and the lemon or vinegar (this step is essential, as acid bind the ingredients).
- Beat the eggs with a stick blender (you could also use a mixer or a hand whisk, but it is easier to prepare mayonnaise with a stick blender).
- Gradually, drizzle the olive oil into the eggs and blend, drop by drop.
- To prevent curdling, keep the blender at the bottom until the bottom of the mixture thickens.
- Then, you may lift up the stick blender and move it gently, up and down, to mix the oil at the top and get a smooth sauce.
- Put the mayonnaise on a bowl and serve.
Note that, as eggs could contain salmonella, you should use pasteurized eggs (in liquid or powder form). If you prefer not to use eggs, you could also prepare milk mayonnaise. To do it, replace the eggs by ¼ cup of room temperature milk (whether cow’s milk or soy milk). Then, follow the recipe as usual.