Any Spaniard knows that Mayonnaise doesn’t come in a jar. It’s made from olive oil, eggs, salt and lemon juice. It’s so easy to make and has a distinct flavor all of it’s own. My Abuela Rora has it down to perfection, however, she’s been making it for years. She uses a hand blender and literally throws in the ingredients. I’ve found it much easier to use a blender and use precise measurements to ensure an edible final result. In Spain no one is really down with the sandwich and pan bimbo (sliced sandwich bread), so they use it mostly mixed in salads (Ensaladia Rusa), on potatoes (patatas bravas), to accompany fish, or simply to dip bread in. It’s that good!
Below is a short video on Nehemiah and I making mayonaise followed by the recipe. I added a couple cloves of garlic which the mayo is then referred to as Alioli.
1 whole egg
1 egg yolk
1 teaspoon salt
2 tablespoons lemon juice
1 cup olive oil
Place in the bowl of a blender the whole egg, egg yolk, salt, and lemon juice. Blend a few seconds. With the motor running, very gradually pour in the oil and continue beating until thickened and silky.
*Note – This is pure, preservative-free mayonnaise, so use it up within a couple of days. Store it well covered in the refrigerator.
Bacalao y Papas Fritas con Alioli
(Cod with French Fries and Garlic Mayonaise)
1. Potatoes fried in EVOO, sprinkle with kosher salt
2. Cod sprinkled with kosher salt and pepper fried in EVOO
(I fried the cod after the potatoes using the same oil)
That’s it Enjoy!