Origins of mayonnaise
Delicious and versatile, mayonnaise is the perfect sauce to include in a burger sandwich, easy to make at home. The first document is found in the "Art de la Cuina, llibre cuina menorquina del s. XVIII" by Fra Francesco Roger, a Franciscan friar from Royal Monasterio de Santa Clara, who calls the aioli sauce bo. There are many legends and theories about the origin of the recipe: there are those who say that it was born during the Carthaginian rule in Spain; those who believe that it is the Minorcan version of aioli sauce (made with garlic and oil), and also those who argue that the name of the product is due to Carlo di Guisa, Duke of Mayenne, named in homage to the duke who decided to finish his chicken with sauce taking his time, before facing Henry IV in the battle of Arques. Whatever the correct hypothesis is, mayonnaise is a sauce that everyone loves and that adapts to any type of recipe. Here is the recipe for a delicious vegan version.
Recipe for vegan mayonnaise
Ingredients
65 g soy milk
100 g sunflower oil
10 g extra virgin olive oil
Lemon juice
Salt
Process the soy milk in a food processor for a few minutes, then add some lemon juice (about a tablespoon), and keep processing. Start adding the sunflower oil while processing, then add extra virgin olive oil and a pinch of salt. The result should be a thick and creamy sauce. You can also add some tumeric to give it a bright colour.
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