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Mayonnaise Rating average       PreviewIngredientsPreparation
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0 0 Advanced 430 kCal Kcal Recipe card 3 Minutes

Mayonnaise is one of the most famous sauces. It is spread throughout the world and is used in various ways and preparations, in fact we can say that it is a joker in the kitchen: it pairs well with fish, cold meat, is used to flavor boiled eggs, or to mix vegetables. It is also used as a base to make many other types of sauces. Mayonnaise is common to garnish and decorate various preparations.

To make this recipe, use VENTO Regular jar.

Did you know...?
The origin of the mayonnaise is discussed. The most accredited versions are: the first reports that the name “mayonnaise” comes from the Spanish city of Mahon, where the military cook Armand de la Porte, Duke of Richelieu, improvised, in 1757, a sauce made of olive oil and egg yolk. The second version shows that the name “mayonnaise” comes from an ancient French word Moyeau (pronounced Muaiò) which means egg yolk; in fact this sauce is nothing more than an emulsion of oil and egg yolks.

Chef Luca Daniele
Ingredients for 4 persons
  • 4 nr egg yolks
  • 180 gr Corn oil
  • 2.5 gr Salt
  • 4/5 nr drops of Lemon juice
Preparation for 4 persons step
1
  • 4 egg yolks, at room temperature
    180 g (6.4 oz) corn oil
    A few drops of lemon juice (or white wine vinegar)
    2.5 g (0.1 oz) salt
Place the yolks into the Vento jar.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Blend for 95 seconds at speed 14 (3000 Rounds Per Minute).
While Vento is blending remove the measuring filler cup from the lid and slowly add the oil through the hole of the lid.
Now press STOP to end the blending.
step
3
Add a pinch of salt and a few drops of lemon juice.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
4
Blend for 5 seconds at speed 14 (3000 Rounds Per Minute).
Now press STOP to end the blending.
step
5
Good! Your mayonnaise is ready!
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