Which came first, the mayo or the egg?
Most assuredly it was the egg, since mayonnaise as we know it today did not appear until the 1800s.
While some culinary historians observe that a mayonnaise-like mixture of olive oil and egg was consumed by ancient Egyptians and Romans, the mayonnaise that we know today—an emulsion of oil, egg and lemon juice and/or vinegar, plus seasonings—was developed by one of the great chefs of France. Join us for a moment in this story:
While stories of the provenance of almost any food will vary, the leading belief is that the concept for the original mayonnaise sauce was brought back to France in 1756 from Mahón, a city on Minorca in the Balearic Islands, off the northeast coast of Spain.
What became one of the world’s favorite condiments was created for a victory banquet to celebrate the capture of Mahón by forces under Louis-François-Armand de Vignerot du Plessis, duc de Richelieu (1696-1788), a marshal of France and a grandnephew of Cardinal Richelieu. Source: Thenibble
- Mustard 2Ts
- Sunflower oil or olive oil 13 oz
- Lemon jus
- Pepper (optional)
Beat the eggs with egg-white into the bowl.
Add some mustard and salt (about 1/2 tea spoon).
Whip all together with mixer.
Add oil and continue beating with mixer.
Whip until the mixture becomes thick.
.And add some lemon juice and whip again (usually 1 table spoon or to your taste). As a substitute, some people use vinegar 9% 1Ts.
If you want you can add some pepper.
Or add different filings: garlic and greens.
You should put you mayonnaise into the jar and keep it always refrigerated.
Enjoy home made mayonnaise!