The sauce is named after Mahon, the capital of Menorca (Island in Mallorca, Spain). Mayonnaise (French mayonnaise sauce, double nn) is a cold, stable emulsion of vegetable oil in water, the egg yolk occurs as emulsifier (binder), possibly flavored with vinegar, lemon juice, mustard and / or other additives.

Water and oil can normally not be mixed, oil will always float to the top. By using a ’emulsifier’ it’s possible. The oil will be very finely distributed through the liquid. The more intense the oil is mixed, the thicker the emulsion. Mayonnaise made ​​with a fast-rotating device will therefore also be firmer.
You can use a whole egg, or just use the yolk.
Mayonnaise is made by, while stirring / beating ,slowly adding the oil to the yolk, possibly followed by the vinegar / lemon juice, mustard and other seasonings. There are so many flavors as creators, depending on conditions, herbs, type (s) of oil..


Make it easy and quick:
Add 1 egg (yellow), 1 teaspoon mustard, salt, pepper, a little vinegar and / or lemon, + / - 2dl oil in a clean, high, round cup. Start the immersion blender and mix it on the bottom. Once the emulsion is thick and white, pull the mixer slowly upwards to join remaining oil to the process.



Why can mayonnaise fail, become runny or broken...?

• Too much oil used in relation to egg yolk and / or too little water or vinegar. Always add a little vinegar in the beginning.
• Temperature of products (oil, yolk) differs too much.
• Peanut or olive oil used. These are mono- unsaturated oils (composed of mono- unsaturated fatty acids), emulsifying them is much more difficult. These types of mayonnaise can also be hardly stored in the frige, the oil hardens there. Use a polyunsaturated oil such as sunflower oil, soybean oil, corn oil, safflower oil, grape seed oil, rapeseed oil, etc..
• The oil is added too quickly, the extra oil must come slow in little bits while stirring rapid. Especially in the beginning.
• There is too little fluid used. This is solved by using the egg white. This provides extra binding and mayonnaise becomes lighter. You can also add vinegar or plain water.

Failed anyway?
Put a few spoonfuls of lukewarm water in a cup and add the failed mayo while whisking. (I never tried it myself.)
Restart the whole process with clean material and a new egg yolk. Once the mayo is finished you add instead of oil the first mayo each time with bits while continuing to beat (mix).

If even the resuscitation failed:
mix cream or yogurt and spices into it, and use it as a dip or dressing for salad. Or.

Whisk some more eggs in it and fry it like fritatta. That was made in the oven and baked as cake, with all vegetables and pastas that were left over the previous day. The 'modern' frittata is a cross between an omelet, a pizza and a pancake, with egg, grated cheese, cottage cheese, potato, onion, pepper and other (garden) herbs.

‘Mayonnaise has hidden more blunders than wedding dresses.’(Paul Bocuse)
Mayonnaise : I wanted to make a joke about it, but failed each time. (Guy Mortier)