Olive oil mayonnaise 

Mayonnaise is definitely the best of the sauces to make everything a little better, especially fish. Universally loved, it is often abused even in its least desirable form, e. industrially packaged. In the past, its preparation required practiced dexterity, while today with modern blenders anyone is able to assemble it perfectly. Its caloric intake, like that of mostly all sauces, is quite high and cholesterol is also present in excessive quantities. Precisely for this reason, I tend to associate this delicious sauce with fish, which is light, healthy and low in cholesterol, as well as calories and fat. In fact, sauces, and among them mayonnaise, have the main function of seasoning boiled or grilled food, that is, cooked in the simplest way, enlivening them and making them more appetizing. 

Just think of how divine mayonnaise is with lobster, which is a delicious fish but if not prepared properly it can be stringy and sometimes difficult to digest, as well as bland. When we go to the restaurant and a nice lobster or a wonderful lobster appears in front of us, my father always asks for mayonnaise to accompany it, it has now become a "must" for us. 

There are millions of versions and derivatives of mayonnaise, but the one that is usually prepared involves the use of seed oil, which makes it more velvety and with a less intense flavor. However, it is also possible to prepare it with olive oil if you like a more full-bodied note. Today I brought you the second version, with olive oil, which is quite strong, but in case it is too intense for you you can use half a dose of olive oil and the other half of seeds. Also try the yoghurt variant which is made by adding a few tablespoons of plain yoghurt to the mayonnaise ;)

INGREDIENTS

  

4 egg yolks

400 ml olive oil (alternatively seed oil)

2 tbsplemon juice

1 tbsp white wine vinegar

Salt and white pepper

INGREDIENTS FOR THE FLAVORED MAYONNAISE

4 egg yolks

100 ml flavoured olive oil (basil, rosemary or garlic)

300 ml seed oil (alternatively olive oil)

2 tbsp lemon juice

1 Salt and white pepper

INGREDIENTS FOR THE GARLIC MAYONNAISE

2 egg yolks

200 ml olive oil (alternatively seed oil)

6 cloves of garlic

1 tbsp lemon juice

1/2 tbsp white wine vinegar

Salt

GUIDELINES

 

PREPARATION FOR OLIVE OIL MAYONNAISE

To perfectly prepare a classic and very easy homemade mayonnaise you will have to separate the yolks from the whites and start whipping the yolks with a whisk together with a pinch of salt and pepper. Continuing to beat them with the whisk, pour in the olive oil slowly and very slowly until the mixture has thickened and has the shape of a mayonnaise as it should be. If the mayonnaise should tear, which can happen if you add too much oil at once, start again with a single yolk by gently adding the shredded mayonnaise to it as if it were oil.

Then add 2 tablespoons of lemon juice and 1 tablespoon of vinegar, so that the mayonnaise clears. Put it in the fridge until you are ready to use it so that the flavors come together and give life to such a delicacy!

PREPARATION FOR THE FLAVORED MAYONNAISE

To prepare the flavored mayonnaise, use the usual mayonnaise procedure on top but start with the flavored oil and then finish with the seed oil. You can also use olive oil very well instead of seed oil, but the result will be a mayonnaise with a more intense flavor.

PREPARATION FOR GARLIC MAYONNAISE

Prepare a mayonnaise with olive oil, or classic with seed oil, and let it rest. In the meantime, pound 6 cloves of garlic in a mortar until they have turned into a cream and add it to the mayonnaise. Enjoy your meal!