Frankreference, sauces12 Comments
Mayonnaise may have been invented by the Spanish and popularized by the French, but Italians make maionese, too. TheItalian method for homemade mayonnaise is not very different from elsewhere, but, notsurprisingly, it is made either partially or entirely with olive oil (as was the original Spanish version) and is kept very basic: mustard and other flavorings are generally omitted. Armed with an immersion (or regular) blender it takes no time at all to make and, if your eggs are fresh and your oil fruity, the flavor is really out of this world.
Ingredients
Makes one cup of mayo
- 2 egg yolks, if making by hand; 2 yolks or 1 whole egg if making with a blender
- 1 cup (250 ml) of olive oil
- A quick squeeze of fresh lemon juice
- Salt
Directions
To make by hand: Place the egg yolk, lemon juice and salt in a bowl. Whisk together until frothy. Then add the olive oil bit by bit as you continue whisking, starting very slowly, adding a few drops at a time and adding more as the oil is absorbed into the egg yolk mixture. Keep adding until you have a thick, creamy sauce.
To make with a blender: Add all the ingredients in a blender, or if using an immersion blender in its beaker. Wizz at full power until the mixture is fullyemulsified.
Notes
The more oil you add, the thicker your sauce will be—so long as the egg will absorb the oil without curdling. For some uses, you will want a pourable mayo, for others you will want a rather stiff mayo. The great thing about homemade mayonnaise is, you decide the way you want it.
As mentioned, Italian mayo is simple and pure, letting the taste of its ingredients stand out. If you use really fresh, organic eggs and a really fruity extra-virign olive oil, you won’t want anything additional to sully its taste. But if you like, especially if your ingredients are not top-quality, you can add some ‘zip’ to your homemade mayonnaise by adding some finely minced garlic and/or fresh herbs for extra flavor.
If you’re worried about raw eggs, you can always ‘doctor’ store-bought mayo. Just take about what you need, then squeeze in a few drops of fresh lemon juice. Start whisking in olive oil, just as you would a homemade mayo. You’ll be surprised just how much oil the mayo will absorb! If you want an Italian-ish taste, be sure to use a brand of mayonnaise that is made without sugar like Hellman’s. Even if the result won’t compare with homemade mayonnaise, it will be passable imitation.
Homemade Mayonnaise, the Italian Way
Rating: 5
Total Time: 15 minutes
Yield: One cup
Ingredients
- 2 egg yolks, if making by hand; 2 yolks or 1 whole egg if making with a blender
- 1 cup (250 ml) of olive oil
- A quick squeeze of fresh lemon juice
- Salt
Directions
- Place the egg yolk, lemon juice and salt in a bowl. Whisk together until frothy. Then add the olive oil bit by bit as you continue whisking, starting very slowly, adding a few drops at a time and adding more as the oil is absorbed into the egg yolk mixture. Keep adding until you have a thick, creamy sauce.
- Add all the ingredients in a blender, or if using an immersion blender in its beaker. Wizz at full power until the mixture is fully emulsified.
To make by hand:
To make with a blender:
https://memoriediangelina.com/2012/07/28/how-to-make-mayonnaise-in-the-italian-manner/
(c) Frank A. Fariello, Jr.
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nathan 05.07.2023 at 05:21
How long can we keep it in the fridge if we don’t eat it all at once ?
Thx 🙂-
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Frank 05.08.2023 at 07:16
It’s not as stable as store bought mayo, but it should keep at least good 2-3 days.
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Steve 10.01.2016 at 14:22
I make this all the time now, I have a whisk attachment for my immersion blender and it’s perfect. Regarding some of the comments on olive oil being too strong, of course if you’re using all olive oil the quality and style makes all the difference. I find that the heavier, spicy oils produce a too bitter result, and I try and find a lighter, fruitier oil, like a ligurian.
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Frank 10.04.2016 at 06:59
That sounds like a good approach to me, Steve. I often use lighter mayonnaise myself when I want a less assertive taste.
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Jerzy 02.16.2016 at 14:09
Using olive oil for the very first time to make mayo was a shocking disaster.
I’m very experienced mayo-maker but I’ve never applied olive oil, cause here in Denmark it’s consensus that olive oil is too dominant and will ruin ALL dishes.
Even rapeseed oil is no go, so I always apply sunflower or grape seed oil.
I usually make mayo of 2 yolks, sprinkle of salt, splash of lemon juice, tsp. mustard and tsp. of white wine vinegar, black pepper.
But I’m not fanatic and love al italian, so I’ve decide to make dressing for your carpaccio the right way, your way.
But, but to make it short I’ve been following yours ingredient list using only one yolk and it didn’t set up.
Then I took a new, wells temerite yolk and repeat the procedure. Didn’t work either.
Just for comparison reason I made a new take: 1 yolk and sunflower oil – same disaster!
Then I made a new batch: 2 yolks + sunflower oil : hurray! It works!
I have to conclude that the amount of yolks applied is crucial. Or…?
I remember the formula: 1 yolk emulsifiers 100 ml oil.-
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Frank 02.22.2016 at 18:33
Personally I love mayo made from olive oil—and I find any other mayo too bland—but, of course, it’s all a matter of taste.
On the measurements, thanks for the heads up! You’re absolutely right, it should be two yolks for a cup/200-250ml of oil, not one. On the other hand, you can use one *whole* egg if making mayo in a high-powered standing or hand blender. I’ve fixed the recipe to be clearer on this point.
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Sue Germain 08.05.2013 at 07:07
Y Frank, thank you so much for this recipe. I have been using Hellmans Olive oil mayo but I know there is a lot of preservatives in it & some other oils besides olive. I make a creamy Italian dressing using the olive oil Hellmans, Italian herbs, olive oil, and balsamic vinegar. It is really flavorful. I put it pasta salad along with sundried tomatoes, Parmagian cheese, and additional Italian herbs.
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ironie 03.09.2013 at 13:01
thanks for information..:)
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Frank Fariello 03.11.2013 at 12:33
You’re welcome!
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Frank 07.30.2012 at 07:02
Thanks! You know, I think mayo is *much* better than ketchup on fries! It compliments the flavor without drowning it out the way ketchup does.
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The Mom Chef 07.29.2012 at 22:05
Having grown up in a French household, mayonnaise was a staple for us. I even eat it with my fries instead of ketchup. This recipe looks exactly like my mom's, with the exception of the olive oil, which I like the idea of very much.
We'd love to hear your questions and thoughts! And if you tried the recipe, we'd love to hear how it went!
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I'm an enthusiast and expert in the field of culinary arts, particularly focusing on traditional recipes and techniques. My expertise extends to various international cuisines, including Italian cuisine, which brings us to the topic at hand—homemade mayonnaise, the Italian way.
The article you provided offers a glimpse into the Italian method of making mayonnaise, showcasing a simple yet flavorful approach. Here's a breakdown of the key concepts and information presented in the article:
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Origins and Influence:
- Mayonnaise is believed to have been invented by the Spanish and popularized by the French. However, the article emphasizes that Italians also make their version, known as "maionese."
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Italian Method:
- The Italian method for homemade mayonnaise is similar to other methods but distinguishes itself by using olive oil, either partially or entirely.
- The ingredients include 2 egg yolks (or 1 whole egg if using a blender), 1 cup of olive oil, a quick squeeze of fresh lemon juice, and salt.
- The method can be executed either by hand or with a blender, resulting in a thick, creamy sauce.
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Ingredient Quality:
- Freshness of eggs and the fruity quality of the olive oil are highlighted as essential factors in achieving an exceptional flavor.
- The article mentions that Italian mayo is kept basic, omitting mustard and other flavorings, to allow the pure taste of the ingredients to stand out.
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Blender vs. Hand Whisking:
- The article provides instructions for making mayonnaise both by hand and with a blender, emphasizing the efficiency of using an immersion or regular blender.
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Customization:
- Homemade mayonnaise allows for customization, letting individuals decide the thickness of the sauce by adjusting the amount of olive oil added.
- Optional additions for extra flavor include finely minced garlic and/or fresh herbs, particularly if the ingredients used are not top-quality.
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Storage:
- A reader inquiry asks about the shelf life of homemade mayo in the fridge. The response suggests that it may not be as stable as store-bought mayo but should keep for at least 2-3 days.
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Reader Experiences:
- Comments from readers share their experiences and variations. One reader mentions using a whisk attachment for an immersion blender, while another shares the importance of using the right amount of egg yolks for successful emulsification.
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Concerns and Alternatives:
- A reader from Denmark expresses concerns about using olive oil, considering it too dominant. The author suggests using a lighter, fruitier oil if the taste is too assertive.
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Recipe Correction:
- The author acknowledges a mistake in the recipe, clarifying that two yolks should be used for a cup (200-250ml) of oil, not one, for proper emulsification.
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Use in Other Dishes:
- The article concludes by suggesting ways to enhance store-bought mayo by adding fresh lemon juice and whisking in olive oil, particularly if an Italian taste is desired.
In summary, the Italian method of making mayonnaise presented in the article highlights the importance of quality ingredients, simplicity, and customization, allowing individuals to create a mayonnaise that suits their preferences.
