A recipe from Victoria Amory


Mayonnaise

Ana B. Remos


Spaniards claim to have invented mayonnaise in the 1700′s on the island of Mahon.



Photo: J. Barcelo / 123RF Stock Photo.

Mayonnaise

Spaniards claim to have invented mayonnaise in the 1700’s on the island of Mahon, in the Balearic Islands. There are some reports of a French cook involved, but it was on Spanish soil so I am claiming it for Spain! I make it in the blender and play with thickness and flavors depending on what I am serving. When I am making it to accompany fish dishes, I add a bit more lemon; for potatoes and vegetables, an extra dash of vinegar brightens it and a tablespoon of curry mixed in, makes a perfect dressing for shrimp. The proportions of egg and olive oil are always the same; the amount of additional flavoring you use is up to you. Herbs can make a dramatic difference in a mayonnaise; my favorites are tarragon, rosemary and oregano. Be careful to add too much oregano though; the flavor is really intense and it can overpower the rest of the ingredients. Always taste the mayonnaise as you make it; you can always add more flavors as you go along.

Makes 1 ½ cups

1 large egg
1 large egg yolk
2 tablespoons lemon juice
2 tablespoons white wine vinegar
Pinch of salt
1 cup olive oil

Place egg, yolk, lemon juice, vinegar and salt in the blender. Puree until smooth. With the motor running, pour the olive oil in a stream until the mixture is emulsified and thick. Cover and chill until ready to serve. The mayonnaise will keep, covered, in the refrigerator up to 2 days.

Aioli (Alioli)

This mayonnaise, infused with garlic for a pungent and flavorful kick, is the perfect way to enhance soups, seafood dishes and —my favorite— paella. Make it in the morning and let it chill in the fridge so the flavors develop. Always taste as you go along to adjust the flavors to your taste. Because it is made with raw eggs, I serve it straight from the fridge. Aïoli is a versatile recipe, as simple or as special as you’d like to make it. In Provençe and Cataluña, this lively mayonnaise transforms basic steamed vegetables into the aptly named Le Grand Aïoli.

Makes 1 ½ cups
To make, add 2 garlic cloves to the blender and continue as in Homemade Mayonnaise.

Mustard and Lemon Mayonnaise

This is my go-to dip for serving with steamed prawns, boiled potatoes and steamed vegetables.

Makes 1 ½ cups
To make, add 1 tablespoon of country Style mustard to Homemade Mayonnaise.

Mayonnaise with Truffle Oil

What could be more decadent than dipping freshly made French fries into a bowl of mayonnaise made with truffle oil? Not much! Make this mayonnaise to accompany sausages grilled in white wine, steaks or simply grilled mushrooms for a fabulous kick. The flavor is very intense and it does need to rest. Use good quality truffle oil and a mild flavored olive oil to excite your taste buds, not drive them crazy!

Makes 1 ½ cups
To make, add 1 tablespoon of black or white truffle oil to Homemade Mayonnaise.

Mayonnaise with Mint

I adore this bright green mayonnaise not only for the taste, but because it brightens up anything you put it on, whether its white fish, sliced tomatoes or creamy risotto. Add a dollop to steamed vegetables or on the side of just sautéed shrimp. Chopped mint leaves and cider vinegar make this tangy sauce a perfect dressing for fresh tomatoes or as an accompaniment for cold lamb.

Makes 1 ½ cups
To make, puree a cup of fresh mint leaves in the blender and continue as in Homemade Mayonnaise.

Salsa Andaluza (Pink Mayonnaise)

Fresh tomatoes and roasted red peppers give this sauce its pretty light pink color. Use it to dress potatoes, tomatoes and egg salad. It’s also a great dip for crudités, crab cakes and for spreading on sandwiches.

Makes 2 cups
To make, add to the blender one peeled tomato and one roasted red pepper and continue as in Homemade Mayonnaise.

Eggless Mayonnaise

This milk-based, eggless mayonnaise is a great solution for those on restrictive diets, the very young, and the elderly, who should not eat raw eggs. You can add any of the ingredients mentioned here to make your own flavors. Use a mild olive oil that won’t compete with the flavor of the milk. This is a thinner sauce, perfect as salad dressing.

Makes 1 cup
½ cup milk
1 tablespoon lemon juice
1 tablespoon Dijon mustard
Pinch salt
1 cup olive oil
In a blender, combine the milk, lemon juice, mustard and salt. Puree until blended. With the motor running, pour the olive oil in a stream until thick and emulsified. Cover and chill until ready to serve. The mayonnaise will keep, covered, in the refrigerator up to 2 days. Chill until ready to use.

Curry Mayonnaise “Al Fresco”

Rather than using my Homemade Mayonnaise to make this flavorful dressing, I prefer to use the purchased kind since I use it to make Curried Chicken Salad, a dish I make often in the summertime, when we typically eat outdoors. It can withstand the heat a bit longer than mayonnaise made with raw eggs.

Makes 3 ½ cups
2 cups purchased mayonnaise
1 cup sour cream
1/2 cup milk
1 teaspoon chili powder
3 tablespoons curry powder
Pinch of salt
In a bowl, combine the mayonnaise, sour cream, milk, chili, curry, and salt. Whisk together until well-combined. Cover and chill in the refrigerator up to 3 days.


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