Who is the inventor of mayonnaise

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Mobile Newsletter chat subscribe. What Is Mayonnaise? Updated: Feb 18, The History of Mayo. Mayonnaise FAQ What is mayonnaise made of? Mayonnaise is made of oil, egg yolks, lemon juice or vinegar, and seasonings like spices and herbs. What is the healthiest mayonnaise?

Traditional mayo isn't exactly healthy, but opting for a variety made with olive or avocado oil is a healthier option. You can also look for a whole-foods brand that is made from real, not processed, ingredients.

Light mayonnaise can be OK, as it often has half the calories, but be mindful that it generally contains modified food starch, sugar, and other additives to make up for the lack of flavor resulting from the reduced fat. What is mayonnaise used for?

Mayonnaise is often put on bread as part of a sandwich, but it can also be used as the base for other sauces, dressings, and aioli. Another classic use is in hollandaise sauce, which is used on eggs benedict. What is vegan mayonnaise made of? Since eggs aren't vegan, technically mayonnaise cannot be vegan.

However, many brands sell "vegan mayonnaise" that uses vegetable proteins, like pea and soy protein, instead. It might be impossible to pick out the real history of mayonnaise from the many contenders, but I like the typically French approach that one cookbook author, Alexandre Balthazar Laurent Grimod de la Reyniere, took to the problem in his "Manual for Hosts":. Who needs history when you've got French pride!

The real root of the creamy condiment, at least culinarily, is likely the original aioli or allioli , in Catalan , the sauce made with just garlic, oil, and salt, mashed together in a mortar and pestle.

The name means, literally, "garlic" alh in Provencal and "oil" oli in the same , and has been made in southwestern France and northeastern Spain dating back, at least, to the time of Roman occupation.

Mayonnaise adds egg and a little bit of vinegar to that mix, which makes for a more consistent sauce that won't separate out into its constituent parts as oil is wont to do.

If you look at a map, Bayonne and Mahon are at opposite edges of aioli's homeland, which also happens to be the linguistic world that exists between French and Spanish, straddling the Pyrenees from the Atlantic down to the Mediterranean. On the French, there's Provence and Aquitaine where Bayonne is , which historically spoke a language called Occitan, closely related to Catalan. Mayonnaise, in all likelihood, is more a product of that ancient food nation, made up of speakers of Provencal and Catalan on both sides of the modern borders, than it is of either a France based in Paris or a Spain centered around Madrid.

But when and how was it invented? And by whom? This creation, like so many in history, came by accident. The chef had no cream for making sauces, so they substituted olive oil. The Nibble notes that the French didn't invent the concept of combining oil and egg to make a sauce. Ancient Egyptians and Romans enjoyed an olive oil and egg mixture that didn't quite meet today's definition of mayonnaise.