Mayonnaise house want you in here
Mayonnaise house want you in here
A Nicole, mayonnaise which delighted many of our meals with friends !!!
Historians and other gastronomes are not unanimous as to the origin of this emulsion. Cookbooks, entire pages on the Net rustle of their disagreements when the paternity which is called nowadays mayonnaise.
The most commonly accepted origin, is that of the city of Mahon, capital of Menorca in the Balearics in Spain. Other paternity exist, less known and more controversial (from the cities of Bayonne and Mayenne, theories related to the etymology of the egg yolk word meaning hub in Old French, to spell deformation and other disputes of experts). Beyond all these theories, un constat s’impose à tous :
Mayonnaise is very popular and tasty.
It is as rich and fat. So much to make yourself to eat without remorse, at least not too much ... This is also an opportunity to be imaginative in herbs and spices to add to the base made of egg and oil.
So your salad bowls and other ...
For 4 to 8 people
Preparation : 10 minutes
Baking : cru
What you need
– 1 cup oil (olive, colza, sunflower, peanut)
– 2 egg yolks
– 1 spoonful of mustard
– Salt
– Pepper
Preparation of the recipe
– In a salad bowl, Mix the egg yolks and mustard with a fork
– Season with salt and pepper
– Add the oil little by little
– While mixing, Oil will incorporate mustard and mayonnaise will take gradually
– The use within 24 hours
Tips / advice / Variants
* I'm also using scented oils (you have seen, je les adore 🙂 🙂 :-)), or by adding to the recipe proposed above, aromatic herbs (thyme, sarriette, basil, parsley, chive, herbs, or pieces of hot pepper powder …). This is not classic course, mais combien original et savoureux 🙂 !
6 Comments
Gaillot
Hello ,
Une vraie envolée de saveur et de goût pour cette Mayo
Nath continue à nous faire saliver
Goog job my friend
Big kiss
Envolées Gourmandes Nath
Nicole,
Hello,
Quel plaisir de te lire enfin!
J’aurais dû me douter que cette que recette te plairait. Tu es la virtuose de la “mayo”!
J’aurais dû faire un clin d’oeil à ton endroit dans le texte qui accompagne la recette. J’y vais de ce pas pressé…
Thank you my friend and big big kisses !!!
Blomma
Merci pour cette succulente recette, ô combien classique, mais ô combien bonne. I love mayonnaise, I could devour a bowl without realizing it. Your photos are more magnificent, too bad we can't cross the screen. Thank you for sharing your beautiful recipes on this pretty, brand new blog.!
Envolées Gourmandes Nath
Blomma,
I really appreciate these compliments coming from someone who has a beautiful blog., installed and known for several years already. “My pretty new blog” as you call it takes its first hesitant but passionate steps on the already busy blogosphere. It’s comforting to feel supported by those you hope will soon be your peers.. Thanks for all…
Xavier
A journey to the end of taste…
A mayonnaise lover
Envolées Gourmandes Nath
Xavier,
Definitely, always equal to yourself, sober and elegant…a true man of taste.
Thank you for taking some time to browse these virtual pages..
I hope that you will regularly make tasty forays into the blog so that it continues to prosper..