This is the case with one of the most distinguished sauces of all: a perfect emulsion made with oil, egg yolks, a little salt and lemon juice or vinegar and little else. The French called it Mayonnaise and the Spanish Mahonesa.
Mayonnaise History
As far as the French are concerned , the sauce was invented in the middle eighteenth century by the chef of the Duke of Richelieu after the successful French siege of Port Mahon, in the island of Minorca.
Port Mahon had been in British hands since 1708. Apparently mayonnaise was served at the banquet given by the French to celebrate the taking of the Port in 1756.
However the people of Mahon maintain that the recipe had been taken by the French chef from a local preparation.
However, whether the French or the Spanish are right, it has now been accepted that similar recipes could well have been born in different places without having been copied.
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How to prepare an authentic hand made Mahonesa
Ingredients
2 egg yolks
100 g sunflower oil
20 g olive oil
salt
a little lemon juice or vinegar
white pepper (optional)
A few drops of hot water
In a deep bowl whisk the eggs together with the salt working fast, until well blended.
Add the pepper.
Using a jug and without stopping start adding, little by little, first the sunflower oil and then the olive oil.
As it takes quite some time, whisk in both directions and change hands if needed.
When ready, adjust the seasoning adding a few drops of hot water and another of lemon or vinegar to taste, the emulsion will become slightly lighter and more creamy.
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