Saturday, 12 June 2010

"Mahonesa" How to make a Mayo in less than 5 minutes

Mayo or Mahonesa is basically a sauce made by emulsifying oil and egg. "Mahonesa" sauce is a Spanish salsa. According to wikipedia:
"The most probable origin of mayonnaise is that the recipe was brought back to France from the town of Mahon in Menorca (Spain), after Louis-François-Armand du Plessis de Richelieu's victory over the British at the city's port in 1756. According to this version, the sauce was originally known as salsa mahonesa in Spanish and maonesa in Catalan (as it is still known on Menorca), later becoming mayonnaise as it was popularized by the French."
You need: 
  • 1 Small Egg
  • 150ml of Oil (I used a good EVO Oil)
  • 1 Tbspoon of Lemon Juice or vinegar
  • 1 Teaspoon of Mustard (Optional)
  • Salt to taste
Put first the egg in the beaker, then add the oil and the rest of ingredients.
Put the stick/hand blender at the bottom of the beaker, blend at low speed and lift the blender slowly. You'll get something like the picture. Done! 
This "mahonesa" is not very thick, if you wanted it thicker you'd need to add a bigger amount of oil. And remember, you shouldn't keep this Mayo in the fridge for more than 3 days, it is not like the one from the supermarket ok? that's why I've used just one small egg.

And here it is the purpose of my "mahonesa":
White asparagus, lettuce, and homemade sour dough bread.
I've added this video by popular demand:


  1. A video would be great :)

  2. thanks Maria. it looks good and easy to make. will definite try that. we like Mayonnaise!

  3. Good luck Austin and let me know the results.