Food historians can't agree on the origin of world's most famous sauce. It is generally said to have been created by the chef of the French admiral Plessis, duc de Richelieu in 1756, to celebrate the victory over the British at the port of Mahon (in the Balearic Islands, Spain), during the Seven Years War.
1 | eggs size large | ||
1 tsp | Dijon mustard | 5 g | |
1/2 cup | canola oil | 125 mL | |
1/2 cup | olive oil | 125 mL | |
2 tbsp | lemon juice, freshly squeezed | 3/4 lemon | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A mixer or food processor will be very useful for this recipe.
If you prefer, you may use only one type of oil. I prefer to use 50% vegetable oil / 50 % olive oil to balance lightness versus taste.
If the mayonnaise separates: Simply start again with a new egg and a little mustard, then add the separated mayonnaise slowly, as you would do with the oil.
Mayonnaise can be kept for 7 days, covered, in the refrigerator.