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Basque and Spanish chefs spread tips for cooking lentils and mayonnaise

·1 min read·2 outlets

The short version

Basque and Spanish chefs shared two traditional tips to improve the preparation of lentils and mayonnaise. The tricks were disseminated in local media as recommendations for cooking these dishes.

Basque chefs said that for the lentils to be perfect, two glasses of cava must be added before adding the potato.2 The lentil dish was described as a traditional classic in Spanish gastronomy.2 Spanish chefs shared a tip to prevent the mayonnaise from being cut: add some vinegar.1

Mayonnaise was presented as one of the best known sauces in Spain and the world for its simplicity and flavor.1 The process of making mayonnaise requires not moving the electric mixer during the first few seconds.1 The Spanish chefs recommended choosing the egg well for the mayonnaise and that it is not fresh from the fridge.1

“For the lentils to be perfect, you have to pour two glasses of cava before the potato”
Chefs vascos2
“So that the mayonnaise is not cut, add some vinegar”
Chefs españoles1

Why it matters

  • Lentils are a traditional dish in Spanish cuisine, consumed as a stew or accompaniment in multiple regions.2

  • Mayonnaise is an emulsified sauce that requires technique to prevent it from being cut during its preparation.1

This account was written from the 2 reports listed below, filed by 2 independent outlets, and checked against them line by line. It is not a copy of any one of them. Spotted an error? Tell us.

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2 source reports

2 outlets · 2 countries · citation numbers match the article

  1. 1

    20minutos · ES

    Los chefs españoles coinciden: "Para que no la mayonesa no se corte añade algo de vinagre"

    Aug 3, 2026

    Factliner text translated from Spanish

  2. 2

    Clarin · AR

    Los chefs vascos coinciden: "Para que las lentejas queden perfectas tienes que echar dos copas de cava antes de la patata"

    Aug 5, 2026

    Factliner text translated from Spanish

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