The first mayonnaise recipe was published in a French cookbook in 1804, so it's a relatively modern sauce.
Originally, there was no mustard, only yolks, and vinegar were used, and it was whipped together by using a wooden spoon rather than a whisk like today.
For those of you who have tried your hand at making mayonnaise, the most common problem you'll face is your mayonnaise splitting!
If you’re making mayonnaise and it breaks or splits it will look curdled with the oil separating from the mixture.
Why does this happen?
There are two main reasons that your mayo may split.
First, you added the oil too quickly. Especially at the beginning, you must go little by little and well incorporate each splash before continuing to the next.
The second is a question of temperature. All ingredients should be at room temperature, especially the oil. To avoid that, take everything out at least 15 minutes ahead.
Help, my mayonnaise split! How can I get it back?
There is luckily a very simple hack to fix split mayonnaise! You can grab an extra tablespoon of mustard, add it, and start again by pouring in your oil little by little until you obtain the perfect texture and taste.
One more trick before we send you on your way - for mayonnaise, the more oil you add, and thicker it becomes.
If you find that your mayonnaise is too thin, it means that you didn’t add enough oil!
The ingredients for a good mayonnaise are :
1 tablespoon of Dijon Mustard silky and strong! (If it brings tears to your eyes, you have found the right one)! if you find it please use FALLOT mustard from Beaune in Burgundy, absolutely the best.
1 tablespoon of red wine vinegar, or another grape-based vinegar, you can try white wine or even champagne vinegar.
Freshly grounded pepper, white is ideal, but black pepper works as well!
6 tablespoons of oil, sunflower, or grapeseed.