The best sauce you can offer your guests is a good face and frank friendliness. Brillar Savarin said, “inviting someone to dinner is the same as taking charge of their happiness for as long as they dwell under your roof.” Mayonnaise is definitely the best of sauces to make everything a pinch better, especially fish.
Universally loved, it is often abused even in its less appetizing form, that is the industrially packaged one. Once upon a time its preparation required a practiced manual skill, whereas today with modern blenders anyone is capable of whipping it in a perfect way. Its caloric value, just like most of the sauces, is pretty high and cholesterol is present in excessive quantities. This is the reason why this delicious sauce is usually associated to fish, light, healthy and poor in cholesterol, calories and fats.
In fact sauces, and among them mayonnaise, have the main function of seasoning boiled or grilled foods, that is cooked in the simplest way, by enlivening them and making them more appetizing and appetizing. It is enough to think about how divine mayonnaise is with lobster, which is a delicious fish, but if not properly prepared, it can be stodgy and sometimes difficult to digest, as well as being weak.
When we go to a restaurant and a beautiful lobster or a wonderful lobster appears in front of us, my father always asks for a quintal of mayonnaise to go with it, by now it has become a “must” for us.
There are millions of versions and derivatives of mayonnaise, but the one that is usually prepared involves the use of seed oil, which makes it more velvety and less intense flavor. However, it is also possible to prepare it with olive oil if you like a more full-bodied note.
Today I have brought you the second version, with Torciano oil, which is rather strong, but in case it is too intense for you you can use half dose of olive oil and the other half of seeds.
Also try the yogurt variant that is made by adding a few tablespoons of white yogurt to the mayonnaise ;)