26 Jun Recipe of the French grandmothers

What product is loved by almost everyone, regardless of gender, age, food beliefs and financial capabilities: wealthy citizens and students who survive on a scholarship, gourmets and even lovers of healthy eating, sometimes secretly retreating from their reinforced concrete principles (in the New Year, for example)))?

Mayonnaise, of course! You can make a salad with mayonnaise, dress with mayonnaise soup, grease meat, fish and vegetables before baking in the oven, add to the dough for fluffiness and pleasant taste. And someone just spreads mayonnaise on bread, and for him this is the most favorite delicacy!

As history shows, all the most delicious food in the world was invented either from hunger or by stupidity / accident. According to legend, mayonnaise sauce was invented in the city of Mayon on the island of Menorca in the XVIII century, by French chefs who were under siege there. They had to prepare a festive dinner for the victorious Spaniards from what little they had.

The French mixed lemon juice, vegetable oil, yolk. With fear, they remembered the recipe of the Spanish sauce “aioli”, seasoned with more red pepper, and suddenly the experiment turned out to be more than successful.

Recently, people on the Web are increasingly complaining about the “wild rise in price of products”, including mayonnaise, and the need to save in food.

Keep a step-by-step recipe for real homemade French mayonnaise from Madame Marguerite, the grandmother of our patron and creator of Restodar. This mayonnaise is easy to prepare in a blender at home:

1 egg yolk

1 teaspoon of spicy mustard (better, of course, Dijon, but if not, Russian will also do)))

20 ml sunflower oil

A pinch of salt

A pinch of pepper

A few drops of lemon juice

Combine the yolk, mustard, salt, pepper and lemon juice in a large cup. Gently whisk, gradually adding sunflower oil. You can add finely chopped greens or a little more lemon juice for taste.

Beat with a blender is faster, easier and more modern. But French grandmothers prefer to beat by hand with a whisk (maybe this is the main secret?)))

In a couple of minutes, a thick and delicate sauce is obtained.

You can store it for a short time – 1-2 days (two already with caution, that’s it).