Ensaladilla Rusa and the Mayonnaise Battle

Ensaladilla rusa: the mayonnaise war that divides consumers

The ensaladilla rusa is perhaps the most democratic dish in Spanish cuisine. Every home has its own recipe, and none are alike. But one ingredient causes more debate than mortgages: the mayonnaise.
While some defend using homemade mayo with olive oil, others advocate for store-bought versions, and a few dare to use 'lactonesa' or 'yogurnesa' to avoid trouble.

Homemade versus Store-Bought Mayonnaise: The Eternal Battle

The mayonnaise is the heart of the ensaladilla. Purists maintain it must be made at home, using oil that best suits the other ingredients: sunflower for some, olive for others, although the flavor of olive can be too strong. Some prefer store-bought versions, but not all are created equal. The debate mentions Hellman and Ybarra brands, and a trick that reveals the secret of professional establishments: the 2-liter tub. "They taste different," they affirm. Variations, including tunas or shrimp, and the octopus version, which succeeds in some restaurants, are even discussed.

Prohibited Ingredients: Peas and Carrot

Here lies the true red line. Purists reject peas and carrots due to their sweet flavor, which they claim spoils the dish. Preserved carrot is "sweet," and peas, if not fresh, are also "too sweet." Others, however, defend frozen peas that are uncooked and remain perfect after thawing. Canned potato is not universally loved, but it is accepted in times of necessity. Sweet potato gains trinc as a substitute for potato, mixed in equal parts.

The Preservation Problem: From Lactonesa to Yogurnesa

Preservation is the weak point. Mayonnaise with egg spoils easily with heat, and in the beach or countryside, the risk of salmonellosis is present. The suggested solution is not far-fetched: replacing egg with milk (lactonesa) or natural yogurt (yogurnesa). This allows the ensaladilla to hold up better without antiestéticar of intoxication. An anecdote emerges about a waiter, in supposedly exclusive restaurant, stirring the ensaladilla with his bare arm in a plastic bowl. "Since then I never eat ensaladilla outside my home," confesses one of the commentators.

The Murcian Variation: The Marinera

In Murcia, they have the most elegant tapa of the summer: the marinera. A crisp bread ring topped with ensaladilla rusa and anchovy. The potato is crushed almost like a purée, mixed with the mayonnaise, and topped with capers or chopped gherkin and drops of lemon juice. For many, it is "the best ensaladilla I have ever tried." It is no surprise, then, that the ensaladilla rusa reinvents itself every summer, between tradition and innovation.

And so, the question remains in the air: does anyone dare to add tomato? Because in ensaladilla, as in life, variations are infinite.