Mayonnaise (often abbreviated to mayo) is a thick condiment. White or yellowish-white in color, it is a stable emulsion of oil, salt, and vinegar or lemon juice which uses egg yolks as an emulsifier. In France, sometimes mustard is added as a flavoring, whereas in Spain it is made using the same ingredients, but specifically olive oil as the oil, and never with mustard. Numerous other sauces can be created from it by adding additional seasonings....
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Mayonnaise (often abbreviated to mayo) is a thick condiment. White or yellowish-white in color, it is a stable emulsion of oil, salt, and vinegar or lemon juice which uses egg yolks as an emulsifier. In France, sometimes mustard is added as a flavoring, whereas in Spain it is made using the same ingredients, but specifically olive oil as the oil, and never with mustard. Numerous other sauces can be created from it by adding additional seasonings.
There are a number of different explanations for the origin of the term mayonnaise.
The most probable origin of mayonnaise's is that the recipe was brought back to France from the town of Mahon in Menorca, after Louis-François-Armand du Plessis de Richelieu's victory over the British at the city's port in 1756. According to this version, the sauce was originally known as salsa mahonesa (as it is still known on Menorca), later becoming mayonnaise as it was popularized by the French.
The French Larousse Gastronomique 1961 suggests: "Mayonnaise,...
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