French lay their claim on it but inhabitants of Mahon would disagree. It must be a sensitive issue for food historians or etymologists in culinary world to which they have been seeking answers to but it’s a tough nut to crack. I think the story that both sides present, itself is quite fascinating and deserves to be told. Let me tell you the story of Mayonnaise- a delicacy or as the French would say délicatesse, without which your sandwich would never taste same.
In 1756, French launched an attack on a little Mediterranean island of Minorca which was under British control, and seized control of the island and its port city of Mahon. Now there are two stories that emerge from here. As per French version, French duke, Louis-François-Armand de Vignerot du Plessis, duc de Richelieu, decided to celebrate this victory by throwing a banquet. The chef who was preparing the meal for the feast, discovered that they did not had cream in the kitchen. So he decided to innovate and substituted cream with olive oil. This substitution resulted in a great dish which got favored by everyone. Chef decided to name it Mahónnaise in honor of their victory over Mahon. This dish later got the modified name of Mayonnaise, purely by a printing mistake which took place in a cookbook printed in 1841.
The local chefs of Mahon have a different story to offer. As per their version the recipe was not invented by French but was exported out from Mahon to France during their occupation of the city.
Irrespective of what truth is, Mayonnaise is hugely popular in world cuisine. It has become an integral part of some of the sandwich recipes. Mayonnaise or mayo as it is popularly known as is an emulsion that includes egg, vinegar, vegetable oil and spices. Emulsion is a process wherein we combine two liquids that normally cannot be combined by adding one liquid very slowly to other liquid while mixing rapidly. Egg is an emulsifier that prevents the separation of ingredients.
Eggless mayo, by this definition, technically may not be classified to actually called mayonnaise as it is not prepared by process of emulsion. However, for vegetarians, this recipes serves as a perfect substitute to emulsified version. The texture and the taste of the dish though different than the conventional mayo, but I would rate the taste of eggless mayo at par with the former.
This one was long overdue. The idea of making this recipe video came few months back when one of our regular viewer Miss Alka Suley commented on our YouTube channel and expressed her wish that we make this video. We thought it was a great idea and thought about making a video for this recipe. However it took few months, before we could actually shoot it and few more weeks before we could actually publish it. Anyways, as they say, better late than never. Make the eggless version of mayo at home and combine them with sandwiches to give you a range of breakfast options.
- 200 grams hung curd (Tie 400 grams curd hung in a muslin cloth overnight)
- 1 tbsp milk
- 1 tsp lime juice
- 1 tbsp mustard oil
- 1 tbsp olive oil
- ¼th tsp black pepper powdered
- 1 tsp salt
- Take all the ingredients in a large bowl.
- Mix all the ingredients nicely.
- Whisk the ingredients to prevent lumps.
- Eggless Mayonnaise is ready
Click here to watch recipe video