Mahonesa Mahonesa



Sauces and garnishes
Recipe name
All year round

Mayonnaise is without a doubt the most universal sauce. This is the reason that France, Spain and Majorca all claim to be its place of its origin.

According to tradition, the word mayonnaise first appears in a text written in Catalan in 1897, and derived from mahonnaise, a word which was first documented in 1806. The term comes from Maó (or Mahon in English), and commemorates the taking of the city in 1756 by the Duke of Richelieu. Whatever its origin, mayonnaise should be made and eaten immediately. It cannot be kept, as it may cause toxic infections such as salmonellosis, particularly in summer.

Ingredients for 4 people
4 egg yolks
lemon juice
extra virgin olive oil
Place the egg yolks and a pinch of salt in the mortar. Add a few drops of lemon juice and stir with the pestle. Add the olive oil one drop at a time at first, and then in a trickle once it begins to thicken. Thin the mayonnaise by adding a little water if necessary.