Salsa mahonesa

Hello everybody, it's John, welcome to our recipe site. Today, we're going to make a distinctive dish, Salsa mahonesa. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Salsa mahonesa is one of the most favored of current trending foods on earth. It's appreciated by millions daily. It's easy, it's quick, it tastes yummy. They are nice and they look fantastic. Salsa mahonesa is something which I have loved my entire life.

Many things affect the quality of taste from Salsa mahonesa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salsa mahonesa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Salsa mahonesa estimated approx 10 '.

To get started with this recipe, we have to first prepare a few ingredients. You can have Salsa mahonesa using 5 ingredients and 8 steps. Here is how you can achieve that.

🥚🍋🧂Su origen nos lleva a la localidad de Mahón en la isla de Menorca de ahí su nombre –mahonesa- sin embargo es más común llamarla mayonesa –del francés mayonnaise- y es que en cuanto a su origen, que ha sido fruto de exhaustivos estudios, no está probado si fueron los franceses que la crearon para celebrar la victoria de una batalla en la Isla de Menorca o descubrieron esta salsa que ya hacían los menorquines. Por la tanto queda la duda ¿española o francesa? y como es mi salsa favorita, la comparto con tod@s vosotr@s en el reto del Bingo de Cookpad.
#bingo

Ingredients and spices that need to be Prepare to make Salsa mahonesa:

1. 1 huevo
2. 200 ml aceite de girasol
3. limón o vinagre
4. 1 diente ajo –opcional-
5. sal

Steps to make to make Salsa mahonesa

1. Antes de empezar debemos tener el huevo a temperatura ambiente durante unos 15 minutos, lo pasamos ligeramente por el chorro de agua fría, lo secamos y lo colocamos en la vaso de la batidora que debe estar bien seco, ponemos sal, si vamos a poner ajo este es el momento, lo ponemos pelado y picado en dos trozos, toda la cantidad de aceite y ponemos el brazo de la batidora tocando el fondo del recipiente, batimos a velocidad media-alta y sin mover el brazo dejamos que emulsione.
2. Cuando empiece a espesar movemos el brazo lentamente de arriba hacia abajo, ponemos el limón o vinagre, probamos y ya está lista.
3. Si se produjera lo que se llama “cortarse” y es que no espesa, ponemos otro huevo en otro recipiente que esté seco y vamos batiendo a la vez que echamos la mahonesa cortada, la echamos poco a poco hasta que espese, se corrige de sal y limón y ya estará lista.
4. Esta salsa hay que conservarla siempre en el frigorífico y consumirla en el día, especialmente en verano, para no correr el riesgo de contraer salmonella.
5. Se aplica a multitud de platos y en las famosas ensaladillas, siendo el acompañamiento ideal de pescados y verduras.
6. Merluza con mahonesa gratinada
7. Ensaladilla de encurtidos con jamón.
8. Y la tradicional ensaladilla rusa.

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So that's going to wrap this up for this special food Recipe of Any-night-of-the-week Salsa mahonesa. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!