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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.
- • 4 nr egg yolks
- • 180 gr Corn oil
- • 2.5 gr Salt
- • 4/5 nr drops of Lemon juice
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



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