Mayonnaise is believed to have originated in Mahon, Spain. This emulsion of oil, egg yolk, and vinegar or lemon juice has become a culinary staple worldwide. Its smooth texture and tangy flavor make it a beloved addition to a variety of dishes.
Pair mayonnaise with fresh salads, grilled meats, seafood, and even as a dipping sauce for crispy fries. Its ability to complement both simple and complex flavors makes it a culinary chameleon, seamlessly integrating into diverse cuisines and culinary traditions.
View steps to make Mayonnaise
Making the Mayonnaise
Notes & Tips
General Tips:
– All ingredients must be at room temperature including the TM bowl.
– Variations in temperature amongst the ingredients can lead to poor results.
– If you prefer to use olive oil, the mayonnaise will have quite a different taste.
– Choose a light cold pressed oil which will be more mellow in flavour.
The versatility of mayonnaise knows no bounds. Its ability to bind ingredients and impart a luscious flavor and texture has earned it a permanent place in kitchens globally.
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