Mayonnaise origins and history
There are several hypotheses concerning the birth of mayonnaise . To know the origins of this delicious sauce it is necessary to take a step back to 1756 on the island of Menorca in Spain.
It would seem that the natives of the island prepared a sauce very similar to the modern mayonnaise that we consume today, and that they had given it the name of mahonesa , the pronunciation of which over time would have become mayonnaise, to remember the land it belongs to.
For the second hypothesis, however, it always concerns the island of Menorca, where in the battle of 1756 the cook of Cardinal Richelieu led the French troops who had occupied the island. Having no other ingredients available, to eat he prepared a sauce based on eggs, oil, lemon and salt and called it mayonnaise to recall the name of Mahon , the city where he was located.
Mayonnaise oil: which is the best?
Vegetable oils are the best to use to prepare a healthy and light mayonnaise , being careful to always choose a quality oil . Prefer a mechanically pressed and organic oil for a healthier product.
Here is a list of our recommended oils:
- Sunflower oil: a fluid oil with a neutral flavor that will make your mayonnaise light and delicate.
- Extra virgin olive oil: to be used only if you love pronounced flavours, because extra virgin olive oil has a stronger taste than seed oils.
- Peanut oil: the oil we recommend is also very delicate and light, with a light yellow color that will make your mayonnaise bright yellow.
It is also rich in monounsaturated fatty acids, which help maintain normal blood cholesterol levels, and is a source of vitamin E, a natural antioxidant which helps prevent cellular ageing. 
Salmonella what it is and how to avoid it in eggs
Salmonella is a bacterium that can cause a disease called salmonellosis in humans, i.e. a disease that can be transmitted directly or indirectly between animals and humans. The most common Salmonella symptoms are fever, diarrhea and abdominal cramps. If it infects the blood it can be fatal. It occurs in foods such as eggs and raw meats from pigs, turkeys and chickens.  
Here are some tips to avoid Salmonella in eggs:
- After handling the eggs, be careful what you touch after touching the shell. Thoroughly wash all utensils and surfaces touched with dirty hands. Wash your hands with soap and water.
- Break the eggs into a different container than the one we will use later for the preparation of our recipes.
- When breaking try not to drop pieces of shell into the yolk or albumen.
- After breaking the eggs, immediately remove possible shell residues.
- If the egg is not cooked immediately, place it in the fridge with the recommendation to keep it separate from other foods that could become contaminated.
RECIPE FOR HOMEMADE MAYONNAISE
- 1 kitchen cloth
- 1 arge bowl
- 1 whisk
- 2 egg yolks
- Salt to taste
- 250 ml Organic Peanut Oil Benvolio 1938
- 1 pinch mustard
- 1 clove crushed garlic (optional)
- 3 spoons lemon juice filtered
Note: all ingredients must be at room temperature.
- Place a dampened kitchen towel under a large bowl, add the egg yolks and beat with a whisk for a couple of minutes.
- Once beaten, add the salt and continue to mix for 30 seconds until the yolks are thick and sticky.
- Start pouring in the Benvolio 1938 Organic Peanut Oil drop by drop - be patient, if you don't do this you risk the mayonnaise going crazy - only when the sauce starts to thicken can you add the oil more quickly.
- When the mayonnaise is close to the consistency we want (it may not be necessary to use all the oil), pour in the lemon juice, mustard and garlic and stir the mixture for another 30 seconds.
- Cover and store your homemade mayonnaise in the fridge until ready to use.
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