Era il 23 aprile 1756 quando fu inventata la maionese. Questa data coincise con la presa di Port Mahon, nell'isola di Minorca, da parte dei francesi. A comandarli c’era un gran gaudente e buongustaio, il maresciallo Louis Fransois duca di Rischelieur, pronipote del famoso cardinale. Per celebrare il trionfo della battaglia, il Duca decise di abbandonarsi alle bramosie amorose di una delle “donnette” del suo seguito. Alla fine dell’ultimo tenzone, si sentì così “provato”, da ordinare al cuoco del battaglione un rigenerante energetico. Fra le scorte della cucina non c’erano ne zabaioni, ne salse piccanti, ne dolci ricchi di zucchero, allora l’intraprendente cuoco decise d’improvvisare una ricetta, utilizzando le poche cose che aveva a disposizione, un’ampolla d'olio, qualche uovo, aceto e sale. Cominciò la preparazione sbattendo lentamente le uova, con dolce movimento rotatorio, facendo intanto scendere nella scodella un filo d'olio. Con meraviglia e curiosità s'accorse che l'uovo si rapprendeva in modo del tutto nuovo. Lo assaporò, e decise di completarne il sapore aggiungendo una punta d'aceto. La "mahonnaise" era nata, prendendo il nome dalla località di Port Mahon, trasformatosi col tempo in majonnaise.
SOME INFORMATION
Early French immigrant cooks that originally lived in Fort Mahon brought the original recipe to Minnesota. An old superstition is that a woman should not attempt to make mayonnaise during menstruation time, as the mayonnaise will simply not blend together as well.
Some historians state that Marie Antoine Careme (1784-1833), celebrated French chef and author, proclaimed that mayonnaise was derived from the word magnonaise (magner means “made by hand” or “stir”). Due to the time period of when Careme was a chef, this theory doesn't make sense, as he would surely have know the history of the name, had mayonnaise been created as recently as 1756.
The French cities Bayonne and Les Mayons also claim to be the place of birth of mayonnaise. Les Mayons, capital of Minorque in the Balearic Islands, occupied by English and conquered by the French admiral Louis-François-Louis-François-Armand of Plessis de Richelieu. He brought back a local sauce based on lemon juice key and egg yolk, olive oil, raised of a little black pepper and marine salt, garlic or fresh grass.Bayonne, a resort town on the Aquitaine/Basque coast in southwest France. It is thought that mayonnaise could be an alteration and corruption of bayonnaise sauce. Nowdays, bayonnaise refers to a mayonnaise flavored with the Espelette chiles.
The sauce may have remained unnamed until after the Battle of Arques in 1589. It may then have been christened "Mayennaise" in 'honor' of Charles de Lorraine, duc de Mayenne (1554-1611), supposedly because he took the time to finish his meal of chicken with cold sauce before being defeated in battle by Henri IV (1553-1610).
Other historians claim it received its name from the Old French words "moyeunaise" or "moyeu," meaning, "egg yok."
In 1910, Nina Hellman, a German immigrant from New York City, made a dressing that her husband, Richard Hellman, used on the sandwiches and salads he served in his New York delicatessen. He started selling the spread in "wooden boats" that were used for weighing butter. Initially he sold two versions of the recipe, and to differentiate between the two, he put a blue ribbon around one. In 1912, there was such a great demand for the "ribbon" version, that Hellmann designed a "Blue Ribbon" label, which he placed on larger glass jars. He did so well that he started a distribution business, purchased a fleet of trucks, and in 1912 built a manufacturing plant. Also Best Foods, Inc. in California did the same. Hellman and Best Foods later merged and account for about 45% of all bottled mayonnaise sole in the United States
Homemade mayonnaise
Ingredients
2 egg yolks
12 fl oz (340 ml) of vegetable or olive oil
1 - tbsp of lemon juice or white wine vinegar
1 - 2 tsp of Dijon mustard
salt and pepper Method
In a large mixing bowl whisk together the egg yolks with a pinch of salt.
Add one drop of oil to the egg yolks and whisk together with an electric whisk.
Continue to add one drop of oil at a time, whisking continuously until the mixture begins to blend together and thicken. The process is to add one drop of oil and then blend it in before adding the next drop. This will take several minutes.
After a quarter of the oil has been blended, add the lemon juice or vinegar and beat into the mixture.
Continue to whisk in the remaining oil, which you should be able to add a lot quicker by now, in a thin stream.
Once all the oil has been beaten in, add the mustard to give extra taste and season with salt and pepper.
If the mayonnaise is too thick, you can whisk in a few teaspoons of boiling water.
Chill the mayonnaise in the refrigerator before serving.
The mayonnaise may be stored in the refrigerator for 3 - 4 days in an airtight container or jar.
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L’aperitivo è ormai diffuso ovunque ed è diventato un evento a cui non si può rinunciare e per riempire la pausa del dopo lavoro e per riunirsi con amici e colleghi di fronte ad un pre-dinner o un boccale di birra.An apéritif (also spelled aperitif) is an alcoholic drink that is usually served to stimulate the appetite before a meal, apéritifs are commonly served with something small to eat, such as crackers, cheese, pâté, olives, and various kinds of finger food.
