Still More Traditional Spanish Cooking 2

Spanish Emulsions: Mayonnaise and Green Sauce

ensaladilla mayonesa caseraPhoto Javier Peñas/Copyright ICEX–When the troops of Mareschal Richelieu attacked the Fort of San Felipe de Mahon and invaded the island of Menorca (Balearic Islands off the northeast coast of Spain) on April 18, 1756, besides defeating the British defenders, they discovered the local garlic and olive oil sauce: all-i-oli. They took the recipe home, removed the garlic and called the resulting sauce “mayonnaise” from “Mahon.” This is why the Spanish have two ways of spelling “mayonnaise:” mahonesa, in pure Spanish and mayonesa, re-importing the French version.

Many Spanish housewives still make their own mayonnaise, though not many of them do it with a wire whisk any more. They use a “minipimer,” a hand mixer that makes the process painless. This video shows how to make mayonnaise in the traditional way, along with another popular Spanish emulsion: green sauce for fish such as hake or cod.

Video courtesy of Foods from Spain.com

Advertisements

2 comments

  1. Watching the process of making mayonaise is intriguing. If one adds a bit of garlic, hot pepper, or ——well use your inagination!!! It can be an emulltional experience.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s