It was exactly 267 years ago that mayonnaise was not invented, but was found for the first time. Marshal Richelieu discovered the sauce on June 28, 1756 in the Mediterranean on the Balearic island of Menorca. Their capital Mahon gave the famous sauce its name. Richelieu took the recipe with him to France and introduced it as “Sauce de Mahón”.

It quickly became “mahonnaise” and then “mayonnaise” because of the almost unpronounceable “H” for the French. And just a short time later, the delicate sauce made from egg yolk, oil, vinegar or lemon and salt was soon considered a French delicacy. From there she conquered the world. Today hardly anyone can miss the famous sauce. It sometimes hides in the salad dressing, sometimes between halves of a roll, and is prominently served with French fries.

There is a large selection of mayonnaise jars on the supermarket shelves, but it tastes best freshly mixed, it’s not difficult. You need one thing above all: a fresh egg, if you want to make larger quantities, then several fresh eggs. This is where quality stands or falls. Then it’s about the other ingredients, which should also be tasty. Mustard can or does not have to be added, but it gives the sauce a certain complexity. You can season with a fine white wine vinegar or lemon juice. Then it’s about the oil, if you want a nutty taste, use (nut) oil, if you like it buttery with a certain shine and velvety with the butter.

And this is how the lightning mayonnaise works:



Place the oil or melted butter in a tall mixing bowl. Add the fresh, raw organic egg yolk, Dijon mustard, a pinch of salt, some pepper and lemon juice. Mix all ingredients well with a hand blender until the mayonnaise is creamy.

If you prefer the more complex version, beat the egg yolk with the mustard, lemon juice and spices in a bowl over a water bath until foamy. Then beat in the oil or melted butter, drop by drop, until you get a creamy consistency. If the mayonnaise flocculates, add a few drops of warm water and whisk the sauce until smooth again.