Mayonnaise:recipe

The Recipe of the sauce, "mayonnaise" is lost in the mists of time, however, is not far away. With great certainty we can say that he appeared not before the middle of the XVIII century in France. There are several beautiful legends about its invention of a court chef of the Duke de Richelieu, but much confidence these legends do not cause. Credible evidence and documents simply do not exist. It seems that the old French word meaning "yolk" has given this sauce the name of "mayonnaise". The recipe is quite complicated for accidental insight. Mayonnaise is an emulsion, in other words, a mixture of immiscible substances. In our case, oil and water, and an emulsion stabilizer, or an emulsifier is egg yolk, but rather a substance called lecithin contained in the yolk. Cheaper now get lecithin from soy, and he replaced the yolks of industrial production of the mayonnaise. If physicist invented mayonnaise, the recipe would be exactly as it was described by the unknown chef. This fact is worthy of admiration.

At the beginning of the XIX century on the stage of world cuisine comes the famous French chef Olivier, just one that has enriched the Russian cuisine of the namesake salad. He adds at the stage of appearance of the emulsion dry mustard powder, which proved to be an excellent emulsifier. So there is the recipe of mayonnaise "Provencal" – to make it a lot easier than simple. Let me remind you that whisking mayonnaise by hand – a very time consuming process, it required speed and nedyuzhy strength from the chef or his assistants. Probably at that time was the profession of "usualmike mayonnaise" and got back galley rowers.

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The invention of the mixer is much easier the production process of the sauce mayonnaise. The recipe is also gradually changed with the discovery of cheap soy emulsifiers. In the home mayonnaise no chemical know-how, and he has preserved all the advantages he inherited from the brilliant Olivier.

To make mayonnaise "Provencal", the recipe requires the presence of eggs, vegetable oil, mustard powder, vinegar or citric acid. For starters, detachable white from the yolk, this should be done very carefully, because protein is an emulsifier and it can be a hurt in the creation of the emulsion. Eggs must be fresh, therefore it is best to buy them in the market.

Now you need to choose a convenient dish for whipping. Typically, the mixer is supplied with a set of cups, will that which is higher and narrower. Put on the bottom yolk, sugar, add a spoon of mustard powder and a drop of oil. The oil should be odorless, the big difference, from which it is produced, no, but gourmets say that the quality of the product should be only refined olive oil. Turn on the mixer and begin to whip, adding a drop of oil. If the mixture begins to thicken right before your eyes, it means that everything is fine – continue to add oil, now not a drop, and a spoon. In the future, you can pour the oil in a thin stream, without shutting down and without removing the mixer. Somewhere towards the end of cooking add vinegar or citric acid. Mayonnaise is noticeably lighter: its color changes from amber to ivory. At this stage we have nothing to fear, you can salt, pepper, add spices and even water, if, in your opinion, it is too thick. The taste of mayonnaise, you can make any color to whatever you like.

Is cooking in 10 minutes or less. As our mayonnaise, the recipe of which does not involve the use of preservatives, artificial emulsifiers and other not very pleasant things made of only natural products, the shelf life limited to 3-5 days, after that it begins to disintegrate into fractions, oil intensively goes up, taste is lost. Therefore it is not necessary to prepare it for the future. Cook it is the number which can use one or two times.