La Mayonnaise

Yesterday was another "boring" day at the Beach, so nothing much to talk about except that Cupecoye's water were as blue and warm as usual... Tough life !!!...

So for this reason, today I just feel to talk about recipe, and may be because of the sandwich stuff, about the Mayonnaise recipe...

All right, I am not talking about this kind of commercial mayonnaise, I am talking about the real one, the home made one... About 10 years ago, the first time I made a mayonnaise to share with my partner while having King Crab legs, he look at me like I was coming from another world, and he was just at the beginning of his surprises with me, LOL... "You really can make a Homemade mayonnaise?..." Yes Mayonnaise does not come only in a jar, mayonnaise is made with a bunch of ingredients very easy to find in any supermarket. So here I go and it is what you need:

A bowl and a whip,

One Egg yolk

a table spoon of French Mustard, the real one, this one....

and not this one....
1 cup of vegetable oil

salt and pepper.

In the bowl mix the egg yolk with the mustard, then incorporate very slowly the oil while whipping energetically. You are emulsioning the mixture thanks to the lecithin contained in the egg yolk. Do not stop to whip until all the oil is incorporated. At the end you add the salt and pepper, and you even can add a little bit of lemon juice.

It is ready to serve!!!

Mayonnaise can be serve with shrimp, crab meat, fresh tomato, or as a dip for vegetable and boiled eggs.

Mayonnaise is originally from "Mahon" in Spain and was brought back to France following Louis-François-Armand du Plessis de Richelieu's victory over the British at the city's port in 1756. Later on, Marie-Antoine Carême (1784–1833), who was a French chef and well known for greatly simplifying and codifying the style of cooking known as haute cuisine ( the high art of French cooking which is central to France's national cuisine) made it lighter by blending the vegetable oil and egg yolks into an emulsion; his recipe then became famous throughout Europe. He was also known as "chef of kings and king of chefs," and he is often thought of as the first famous chef.

Mayonnaise has many derivative, and is the main base sauce for others like :

The Aioli which is a mayonnaise mixed with a lot of garlic and usually served with raw fresh vegetable, boiled egg and anchovies.

The Rouille, which is a mayonnaise with red pepper, paprika and white bread dough.
The Tartar sauce, which is a mayonnaise mixed with pickled baby cucumber (cornichons), onions and capers.

The Thousand Island sauce (or french Cocktail sauce), which is a mayonnaise with tomato sauce (or sometime ketchup...) minced pickles, herbs added to it .