Why you need a delicate extra virgin olive oil for mayonnaise?

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Mayonnaise is one of the most famous sauces in the world. As with all products or preparations known more and more nations vie for authorship of creation.

In the case of mayonnaise, some say that is derived from the Spanish city of Mahon, where the cook’s military Armand de la Porte, Duc de Richelieu, improvised, in 1757, a sauce made of olive oil and egg yolk.

The French, however, abut the mayonnaise on the basis of an ancient French word Moyeau (pronounced Muaiò) which means egg yolk.

In the homemade recipes for making mayonnaise is often recommended to use a vegetable oil or a maximum of one extra virgin very delicate.

Generally this indication vine justified only by a matter of taste, an extra virgin olive particularly fruity, bitter and pungent in flavor prevails, spoiling the overall balance.

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