Like many delicious condiments, the French claim to have invented mayonnaise. However the Spanish make the same claim. Who is right? Well, the Spanish version of the story goes like this…
Mayonnaise, or in Spanish mayonesa, was supposedly invented in Mahon, a city on the island of Menorca, during the French occupation of Mahon in the 1750’s. A French chef made an elaborate victory feast that included an egg and cream sauce that would become known as mayonnaise. A French chef on Spanish soil? You could say it was a joint effort!
Nowadays homemade mayonnaise is unheard of in most modern kitchens. Who has the time? What about food poisoning from raw eggs? These fears don't seem to exist here in Spain! Spanish home cooks whip up a homemade mayonnaise any day of the week. When making ensaladilla rusa (Spanish potato salad), huevos rellenos (deviled eggs) and various other Spanish tapas that call for mayonnaise, they will quickly whip up their own mayonnaise at home. It only takes 5-10 minutes and gives a real homemade taste to any dish that store-bought mayonnaise can’t compete with!
- 2 pasteurized eggs*
- 1 cup extra virgin Spanish olive oil (approximately)
- 1 1/2 tsp lemon juice
- Salt to taste (approximately 1/2 tsp)
This mayonnaise recipe makes a little more than 1 cup.
* We recommend that you use pasteurized eggs. The pasteurization process destroys bacteria that may be present (like salmonella) by heating the eggs for a period of time to destroy the bacteria, but does not cook them. You must still refrigerate the mayonnaise and any dish you make with it to prevent contamination.
Blender or Mixer Needed: A small stick blender or stick mixer (also called an immersion blender) will give you the best results for this recipe.
With a stick blender, you can make the mayonnaise right in a 2-cup measuring cup!
Crack the eggs into a 2-cup measuring cup or a small mixing bowl. Start the beating the eggs with your mixer. If using a stick blender, keep the beater down on the bottom of the cup or bowl. Now, slowly drizzle the olive oil into the eggs and watch as the mixture magically turns into mayonnaise. Don’t lift the beaters or blenders. Keep them at the bottom until the bottom of the mixture starts to really thicken and turn to mayonnaise. Once the bottom half of the mixture has turned to mayonnaise, you may lift up the mixer to finish mixing in the oil at the top.
Add salt and a bit of lemon juice while continuing to blend. Now you are finished and can use your favorite Spanish condiment on anything you'd like!