Historians seem to have some difficulties coming up with convincing details and facts about the birth and birthplace of this highly popular sauce – the demanding emulsion of oil and eggs. On one side I am known amongst friends and family as one who detests eggs in any form since my childhood. Only the last few years I have been coming closer to this fairly strange food. It is not meat, it is not fish, it is not at all, actually, because its possible development towards being has been cancelled.
Taste is here once more the matter. The Dutch are famous for their Mayonnaise while the Spaniards opt for the use of olive oil in their recipe. For a couple of years now I have been wanting to make my own mayonnaise. My first try failed. With the second one I got the needed consistency. If you wish to try the taste, and have the energy and patience, here is the recipe…
All ingredients must be at room temperature. Place them accordingly one hour before starting preparation.
- two egg yolks
- a bit of salt
- a bit of white pepper
- one teaspoon mustard seeds (finely ground)
- two tablespoons lemon juice
- 1/2 teaspoon finely ground coffee
- 300 ml olive oil
Mix all ingredients in a bowl exept the olive oil and stir it quickly with a whisk (or a wooden spoon). As soon as the mixture is smooth, start adding the olive oil slowly – one or two teaspoons at the time. I did the beating from side to side, instead of the usual circular motion.
It goes very well with slices of pickled black walnuts.