Mayonnaise is a cold, emulsification used as sauce or as a condiment. It is made by blending egg yolks and oil, then flavored with varying combinations of vinegar, mustard, herbs and spices. Mayonnaise is often
Mayonnaise is a cold, emulsification used as sauce or as a condiment. It is made by blending egg yolks and oil, then flavored with varying combinations of vinegar, mustard, herbs and spices. Mayonnaise is often used as base for creamy-type salad dressings.
Food historians offer four possible theories for the origin of mayonnaise. The most popular story dates to June 28, 1756, when the French Duke Richelieu captured Port Mayon on the Spanish island of Minorca. When preparing the victory feast, the duke's chef was forced to substitute olive oil for cream in a sauce. Unexpectedly pleased with the result, the chef christened the result "mahonnaise" in honor of the place of victory.
Carame, a French food writer and author of Cuisinier parisien: Trarte des entries froids believed the word was derived from the French verb manier, meaning to stir. Another food expert, Prosper Montagne maintained that the origin lay in the Old French word moyeu, meaning egg yolk.
Still others insist that the creamy sauce was a specialty of the town of Bayonne in southwest France. Thus, what was originally called bayonnaise was later modified to mayonnaise.
Regardless of its origins, mayonnaise quickly bec