Mayonnaise
Mayonnaise Record from Hot Sauce Survey
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| Ingredient Name | Mayonnaise |
|---|---|
| Ingredient Type | Vinegar Oil |
| World Region | Southwest Europe |
| Wikipedia Summary | Mayonnaise, informally mayo, is a thick cold sauce or dressing commonly used in sandwiches, hamburgers, composed salads, and on French fries. Before the sauce called 'Mayonnaise' appeared in French cookbooks in the 18th century, several versions of similar sauces existed in Spain and in France. In fact, the earliest known French recipes of the sauce appear to be recipes for an aspic, not a sauce; Viard's 1806 recipe for 'poulets en mayonnaise' describes a sauce involving a velouté, gelatin, vinegar, and an optional egg to thicken it, which gels like an aspic.The word 'mayonnaise' is attested in English in 1815. One version of this theory says that it was originally known as salsa mahonesa in Spanish, but that spelling is only attested later.Grimod de La Reynière rejected the name 'mayonnaise' because the word 'is not French'; he rejected 'mahonnaise' because Port Mahon 'is not known for good food', and thus he preferred 'bayonnaise', after the city of Bayonne, which 'has many innovative gourmands and ... produces the best hams in Europe.Carême preferred the spelling 'magnonnaise', which he derived from the French verb manier 'to handle'.Another suggestion is that it derives from Charles de Lorraine, duke of Mayenne, because he took the time to finish his meal of chicken with cold sauce before the Battle of Arques, in which he was defeated.Regardless of the origin of the term 'mayonnaise', predating the arrival of Richelieu, the original name of the sauce before the second half of the 18th century was 'aioli bo'. The most common method is to take a raw egg yolk in a small terrine, with a little salt and lemon juice: take a wooden spoon, turn it while letting a trickle of oil fall and stirring constantly; as your sauce thickens, add a little vinegar; put in too a pound of good oil: serve your sauce with good salt: serve it white or green, adding green of ravigote or green of spinach. |
| Wikipedia Link | WikiPedia Link |
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| Recipes Using This (1) | |
| Manufacturers Using This (1) | |
| Ingredients Used With This Ingredient (9) | |
| Peppers Used With This Ingredient (3) | |
| Date Added | 2 Years Ago |
| Date Last Updated | 6 Months, 2 Weeks Ago |
| Contributor | teamdominators |
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