2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Even a complete amateur in the kitchen no doubt knows this exceptional delicacy among sauces. And the most inexperienced in cooking have heard and tried mayonnaise. In Bulgaria, and in most countries around the world, it is among the most consumed products. And yet her story is so little known to us.
There are several versions about the origin of mayonnaise. The most common connects it with Spain. According to this story, the delicious sauce appeared in the 18th century in the city of Mahon, the capital of Menorca, which at that time was under the rule of Marshal Richelieu. One of his chefs, while preparing the next banquet, allowed himself to be guided by his work and with only two products - oil and eggs, he started the "mayonnaise".
Another story comes from France, from Bayonne in the Atlantic Pyrenees, where there was a famous recipe with Bayonne sauce or bayonet sauce.
Another legend connects it with the city of Magnon in Aquitaine, where a famous chef invented the recipe and called it "mayonnaise".
Finally, another chef close to General McMahon, born in the French city of Mayenne in Pays de la Loire, is also mentioned. According to legend, he created the incredible recipe to charm McMahon, and in gratitude to the chef, the general decided to call it "mayonnaise".
In fact, the reason why the exact roots of the delicious sauce cannot be traced is that no written traces have been left. But anyway mayonnaise, which we know today, is an amazing combination that goes perfectly with a variety of dishes, meats, fish, eggs, seafood and more.
The recipe and the way it is prepared change over the years. In the beginning, it was composed of only two products - oil and egg yolk. Very quickly came the moment when vinegar was added to it along with salt and pepper. The principle of preparation has also changed, and if in the beginning there was only talk of obtaining an emulsion of oil and egg yolk, now the effect of "lifting the sauce" is sought to obtain a thicker and greasy substance.
Over time, the vinegar was replaced by lemon juice, then mustard was added to help make the mixture and enrich the taste depending on the dishes it accompanies.
The oil that makes it up is also different and can now be olive oil, peanut oil or the classic sunflower oil. And not only - today we can find mayonnaise, prepared, for example, from avocado oil, argan oil or grape seed oil. Tastes vary for the true happiness of gourmets.
Today, mayonnaise is the basis of many recipes in many countries around the world - such as Mimosa Eggs in Italy. But it is also the key to other recipes such as Aioli sauce, Bearnaise sauce, Tartar sauce or the famous Cocktail sauce.
So, if you manage to prepare a nice mayonnaise, you will be able to make many other sauces to give a charming taste to your dishes.
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