Everyone can enjoy the pleasure of eating flavor-rich food with a modest amount of preparation. We do not have to settle for merely fueling our bodies with boring calories, we can instead delight our taste buds and also save money.
Creating exciting and tasty food does not require a lot of time laboring over complex recipes that require a myriad of exotic spices. Science tells us that our taste buds can not discern more than three spices at a time. Our goal, as thrifty gourmands, is to quickly and easily bring out every ounce of natural flavor from our food and not bury these flavors under too many spices.Starting with fresh, natural ingredients that are simply prepared, we will add fresh made sauces or condiments that bring out the food’s flavors. We want to draw out the natural flavors of a steak to fill our mouths with its succulent, fatty juices; we want to savor the delicate flavors of fish and seafood. The juices of a simply grilled sirloin steak, without any other seasonings, will explode in our mouths with creamy richness by serving it with just a small pat of real butter. A squeeze of fresh lemon juice on broiled fish adds zest to it. A spoonful of clarified butter brings out the nutty tastes of grilled shrimp. Freshly chopped parsley creates a whole new taste dimension when sprinkled on warm pasta with plain marinara sauce or pasta tossed with olive oil and garlic. These are just some of the easy ways to add new life to basic food.
Freshly made mayonnaise is one example of how a simple condiment can elevate the taste of a plain dish to new heights. Two years ago while visiting Valencia, Spain I made a wonderful discovery. Tucked away in a little restaurant, the name of which I never knew, I discovered sauce mayonnaise. Here, smooth, pale white sauce mayonnaise was served over deep fried, golden brown potatoes and drizzled with a pink, hot sauce (Patatas Brava). The mayonnaise was rich and creamy with hints of sweet vinegar and lemon juice. It changed a simple plate of deep fried potatoes into a visually colorful feast and a mouth watering delight. I have tried numerous recipes to reproduce the mayonnaise from Valencia and have settled on this one.
Sauce Mayonnaise
Mayonnaise itself is simply an emulsion of raw egg and vegetable oil, flavored with vinegar, salt, and citrus juice. The end result is a thick, velvety sauce that adds elegance to very simple foods; such as the fried potatoes, steamed vegetables and more. The possibilities are endless and limited only by our willingness to try something new and different with our food. Before we begin to make sauce mayonnaise I must note that if for any reason eating raw eggs will cause physical harm, stop here. This is not the recipe for you.
Sauce mayonnaise is made by forcing the eggs to absorb the vegetable oil. This absorption process is easily accomplished when everything, including the mixing bowl is at room temperature. First, thoroughly whip the eggs with the other ingredients before adding the oil. Now we are ready to force the eggs to absorb the oil. To make perfect mayonnaise every time, beat the egg mixture continuously while slowly adding the oil to it. Some recipes suggest dripping the oil into the egg mixture; I have been very successful making mayonnaise by slowly pouring the oil into the egg mixture in a very thin stream, rather than drops. A low speed food processor can be used to add the oil into the egg mixture. I prefer the control of a hand mixer that enables me to manually move the mixers around in the bowl. The same care needs to be taken when adding the oil to the egg mixture with either blending tool. Combining the oil into the egg mixture does not take more than ten minutes. Once you have mastered the technique, scrumptious, creamy mayonnaise is only minutes away. Now let us make the sauce mayonnaise.
Ingredients
Basic Egg Mixture:
1 large whole egg
1 large egg yoke
1 tablespoon apple cider vinegar or 1 tablespoon balsamic vinegar (creates a unique flavor for sauce mayonnaise)
1 tablespoon fresh squeezed lemon juice or for a zestier version use 1 tablespoon of fresh squeezed lime juice.
¼ to ½ teaspoon of salt depending on taste
Vegetable Oil:
1 cup inexpensive olive oil (using an extra, extra virgin or a very flavorful olive oil overpowers the sauce mayonnaise). For a lighter version use, ½ cup of Canola Oil in place of olive oil with 2 egg yokes instead of the “1 whole egg and 1 egg yoke” noted in the above egg mixture.
Combine all the ingredients, except the oil, into a mixing box and beat for about 30 seconds. Then, very slowly add the oil to the egg mixture while blending all the ingredients with a hand mixer until all the oil is completely absorbed into the egg mixture. Important, do not stop pouring the oil until it is finished. Otherwise the oil can separate from the egg mixture.
Congratulations, you have just made fresh sauce mayonnaise!
Always promptly refrigerate the mayonnaise after using (remember this is made with raw eggs, although it does not taste it). The sauce will stay refrigerated for about five days but we normally do not have much left over for that many days.
Serving Suggestions
Now that you have mastered this basic recipe the variations are endless. Try adding a clove of crushed garlic to the sauce and refrigerate it overnight. As a dip, with garlic it adds a zesty flavor that will rejuvenate the taste of cold shrimp or raw vegetables. Also try mixing in about a teaspoon or more of Dijon mustard to the sauce to serve with cold, leftover chicken. Our fresh mayonnaise will also make tastier tuna and chicken salads.
For the small price of two eggs, one tablespoon each of the vinegar and lemon or lime juice, one cup olive oil or one half cup canola oil plus ten minutes of our time we can enjoy fresh, not processed mayonnaise anytime.
Savor the food and relish the savings!
