You've got Mayo on yer

Sept. 2, 2010 - PRLog -- Mayonnaise is a condiment that is often overlooked, or should I say overshadowed by popular condiments such as Ketchup and Barbecue sauce.  Not many people realise that Mayonnaise is used as a base for many other sauces, such as tartar, Thousand Island dressing or my personal favourite burger sauce (Fry sauce in other countries).  It is used all over the world, usually served in a sandwich or with salad such as potato salad or canned tuna which is also known as tuna mayo or tuna salad.

Mayonnaise is much easier to make than most of the other sauces because most of the ingredients you can find in your kitchen.  The ingredients for Mayonnaise are oil, egg yolk and depending on your preference vinegar or lemon juice, you could also add herbs and spices to give it an distinct taste if you want.  In some countries certain traits for mayonnaise are done, for example in Spain they use olive oil and in France Mustard are a common ingredient.  Egg yolk is used as an emulsifier, the same applies to mustard.

Mayonnaise can be made easily by hand; you can use a mortar and pestle, a whisk or a fork.  You can also use an electric mixer, blender or a food processor.  You make Mayonnaise by slowly adding oil to an egg yolk, whilst whisking it vigorously to make sure the oil disperses.  The oil and the water in the yolk form a base of the emulsion, while the lecithin from the yolks is the emulsifier that stabilises it. Mustard can be added to help stabilise it, as it also contains a bit of lecithin and also can give it a sharper taste.  This process requires keeping an eye on the Mayonnaise because if the liquid begins to separate and look like pack-ice or curd, it would simply need starting again with an egg yolk, whisk it, slowly add the curd while whisking, and it will emulsify and will be mayonnaise.  

This is the basis of mayonnaise, there is a traditional European recipe that s practically the same but uses high quality olive oil with vinegar or lemon juice.  Also depending on where it is being made herbs and spices can be added at any stage, sprigs of French tarragon may have been soaking in the vinegar or the oil may have been infused with garlic to make the variation on mayonnaise called aioli

It is believed that the recipe of Mayonnaise was brought back to France from the town of Mahon in Menorca; this was after Louis-François-Armand du Plessis de Richelieu's victory over the British at the city's magnificent port in 1756.  This version was originally known as salsa mahonesa in Spanish and maonesa in Catalan, the latter name is the one that the Menorcans use.  If you look at it the name is based on the name of city which is to honour the victory.  It became popular in France where it got the name mayonnaise.  So maybe you would want a true mayonnaise experience and try an traditional version of the Menorca villas in Mahon.

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