Editing Mayonnaise (section)

==History==
[[File:Ingredients maonesa.jpg|thumb|upright|Standard ingredients and tools to make mayonnaise]]

''Mayonnaise'' is a [[French cuisine]] appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been   numerous and contradictory. Most hypotheses do however agree on the geographical origin of the sauce, [[Mahón]], in [[Menorca]], [[Spain]].<ref name="Glenn">{{cite book|last1=Glenn|first1=Joshua|last2=Larsen|first2=Elizabeth F.|title=Unbored: The Essential Field Guide to Serious Fun|year=2013|publisher=Bloomsbury Publishing Plc|isbn=978-14-08830-25-3|url=https://books.google.com/books?id=NrCWLaCkHXAC&dq=mayonnaise+spanish+french&pg=PA158|page=158|access-date=19 March 2023|archive-date=13 May 2023|archive-url=https://web.archive.org/web/20230513141255/https://books.google.com/books?id=NrCWLaCkHXAC&dq=mayonnaise+spanish+french&pg=PA158|url-status=live}}</ref><ref>{{cite journal |last1=Aragon |first1=Marine |date=2009 |title=La sauce des tropes dans le lexique de la gastronomie française : approche sémantique et pragmatique |url=https://www.jstor.org/stable/43344390 |journal=Neuphilologische Mitteilungen |volume=110 |issue=1 |pages=7–26 |doi= |jstor=43344390 |access-date=March 18, 2022 |archive-date=18 March 2022 |archive-url=https://web.archive.org/web/20220318163427/https://www.jstor.org/stable/43344390 |url-status=live }}</ref><ref>{{cite journal |last1=Héron de Villefosse |first1=Éloge |date=1971 |title=Éloge des Délices de la Table |url=https://www.jstor.org/stable/44600984 |journal=Revue des Deux Mondes (1829–1971) |volume= |issue= |pages=116 |doi= |jstor=44600984 |access-date=March 18, 2022 |archive-date=18 March 2022 |archive-url=https://web.archive.org/web/20220318164343/https://www.jstor.org/stable/44600984 |url-status=live }}</ref> Other theories have been dismissed by some authors as being somewhat a retrospective invention aiming to credit the sauce as an invention of south-western [[France]], when most likely, its origin can be found in the port city of Menorca.<ref>{{cite book|last1=Trudgill|first1=Peter|title=European Language Matters: English in Its European Context|year=2021|publisher=Cambridge University Press|isbn=978-11-08832-96-0|url=https://books.google.com/books?id=cBVEEAAAQBAJ&dq=mayonnaise+mahon&pg=PA51|pages=50–51|access-date=19 March 2023|archive-date=7 May 2023|archive-url=https://web.archive.org/web/20230507081020/https://books.google.com/books?id=cBVEEAAAQBAJ&dq=mayonnaise+mahon&pg=PA51|url-status=live}}</ref> 

According to [[Émile Littré]], it may have come from Mahón, capital of Menorca, in the [[Balearic Islands]], Spain, occupied by the British at the time and then conquered by the [[Armand de Vignerot du Plessis|Duc de Richelieu]] in 1756. His cook would have presented him with this sauce, called the "mahonnaise", made with the only two ingredients he had: egg and oil. Nevertheless, this sauce was starting to be described a little before this event while several versions of similar sauces existed in France and in Spain.

Mayonnaise sauce may have its origins in the ancient [[remoulade]]. Another hypothesis is that mayonnaise is derived from [[aioli]].<ref name="Glenn" /> Finally, the process of [[emulsifying]] [[Yolk|egg yolk]] was known for a long time to pharmacists, who used it to prepare [[ointments]] and salves. Some have pointed out that it would make sense that mayonnaise originated in Spain given its requirement of olive oil, a liquid produced and consumed mostly there at the time.<ref>{{cite journal |last1=Revista |first1=Litoral |date=2006 |title=Salsa Mayonesa |url=https://www.jstor.org/stable/43433620 |journal=Litoral |volume=241 |issue=241 |pages=165 |doi= |jstor=43433620 |access-date=March 18, 2022 |archive-date=18 March 2022 |archive-url=https://web.archive.org/web/20220318163424/https://www.jstor.org/stable/43433620 |url-status=live }}</ref> This hypothesis is similar to another that places the origins of [[French fries]] in Spain using the same rationale.<ref>{{Cite web|last=Rupp|first=Rebecca|date=8 January 2015|title=Are French Fries Truly French?|url=https://www.nationalgeographic.com/culture/article/are-french-fries-truly-french|access-date=26 October 2021|website=Culture|language=en|archive-date=18 January 2022|archive-url=https://web.archive.org/web/20220118212851/https://www.nationalgeographic.com/culture/article/are-french-fries-truly-french|url-status=dead}}</ref><ref name="ilegems1">{{cite book|last=Ilegems|first=Paul|title=De Frietkotcultuur|publisher=Loempia|year=1993|isbn=978-90-6771-325-2|language=nl}}</ref><ref>{{Cite news|last=Swalec|first=Andrea|date=28 July 2010|title=In Belgium, frites aren't small potatoes|language=en|work=Reuters|url=https://www.reuters.com/article/us-belgium-food-fries-idUSTRE66R1JI20100728|access-date=26 October 2021|archive-date=3 March 2022|archive-url=https://web.archive.org/web/20220303052447/https://www.reuters.com/article/us-belgium-food-fries-idUSTRE66R1JI20100728|url-status=live}}</ref>

Remoulade sauce was known for a long time and there were hot and cold versions of it. In both cases, the base was oil, vinegar, salt, herbs, often other ingredients such as capers or anchovies, and then mustard; in short, it was an enriched [[vinaigrette]].{{citation needed|date=February 2024}}

In the early 18th century, [[Vincent La Chapelle]] had the idea of incorporating "velouté", based on [[roux]], a mixture of flour and fat, to bind it. In 1742, François Marin published in the ''Suite des Dons de Comus'' a recipe called "beurre de Provence" which contains garlic cloves cooked in water, crushed with salt, pepper, capers and anchovies, then mixed with oil. This recipe is also close to the aioli, the egg yolk appearing later.

In 1750, Francesc Roger Gomila, a [[Valencia]]n friar, published a recipe for a sauce similar to mayonnaise in ''Art de la Cuina'' ('The Art of Cooking'). He calls the sauce ''aioli bo''.<ref name=":1">{{Cite web|last=Pelfort|first=Pep|date=2019-11-24|title=La Vertadera Història de la Salsa Maonesa Altrament Dita Aioli BO|trans-title=The True History of Mayonnaise Sauce Otherwise Called Aioli BO|url=http://www.cegmenorca.org/maonesa.htm|url-status=usurped|archive-url=https://web.archive.org/web/20200403081953/http://www.cegmenorca.org/maonesa.htm|archive-date=2020-04-03|access-date=2021-04-08|website=cegmenorca.org}}</ref>  If he does not describe precisely the recipe—suggesting that it was known by everyone on the island—the way it is used, the preparations for which it is used as a base and the dishes with which it is associated are most often inconceivable with an aioli. Earlier recipes of similar emulsified sauces, usually containing [[garlic]], appear in a number of Spanish recipe books dating back to the 14th-century ''{{ill|Llibre de Sent Soví|es}}'', where it is called ''[[Alioli|all-i-oli]]'', literally 'garlic and oil' in [[Catalan language|Catalan]].<ref name="Mazas">{{cite book | first=Eduardo | last=Martín Mazas | year=2008 | title=Teodoro Bardají Mas, el precursor de la cocina moderna en España | publisher=Ciudad de edición}}</ref><ref name="Soví">{{cite book | author=Anónimo | title=Llibre de Sent Soví | publisher=Ed. Barcino | year=1979}}</ref> This sauce had clearly spread throughout the [[Crown of Aragon]], for [[Juan de Altamiras]] gives a recipe for it in his celebrated 1745 recipe book ''Nuevo Arte de Cocina'' ('New Art of Cooking').<ref name="Altamiras">{{cite book | author=Juan de Altamiras | year=1745 | title=Nuevo Arte de Cocina | publisher=Ed. La Val de Onsera | page=101}}</ref>

On April 18, 1756, the [[Louis François Armand de Vignerot du Plessis|Duke of Richelieu]] invaded Menorca and took the port of [[Mahon]]. A theory states that the ''aioli bo'' sauce was thereafter adopted by the cook of the Duke of Richelieu, who upon his return to France made the sauce famous in the [[Versailles|French court]].<ref name="Mitford">{{cite book | last1=Mitford | first1=Nancy | last2=Foreman | first2=Amanda | year=2001 | title=Madame de Pompadour | publisher=NYRB Classics | edition=reimpresa | isbn=094032265X | page=214}}</ref> which would have been known as ''mahonnaise'' .<ref name="Baradaji">{{cite book|author=Bardají Mas, Teodoro|author-link=Teodoro Bardají|title=La salsa mahonesa|publisher=Impr. Julián Peña|year=1928}}</ref><ref name="Villlaroya">{{cite book | first=José M.ª | last=Pisa Villarroya | year=1999 | title=La salsa mahonesa antes y después de Teodoro Bardají | location=Angües | publisher=La Val de Onsera | oclc=433597489 }}</ref><ref name="segunda">{{cite book | author=Dr. Thebussem | year=1998 | title=Segunda ristra de ajos | location=Zaragoza | publisher=La Val de Onsera | isbn=9788488518293 | pages=217–219}}</ref> A number of legends arose relating how the Duke of Richelieu first tried the sauce, including his discovery of the sauce in a local inn of Mahon where he would have allegedly asked the innkeeper to make him some dinner during the siege of Mahon,<ref name="Vanrell">{{cite magazine | author=Lorenzo Lafuente Vanrell| title=La salsa mayonesa | magazine=Revista de Menorca | number=tomo IX, cuaderno VI | location=Mahón | date=June 1914}}</ref> and even that he invented it himself as a quick garnish.<ref name="Villlaroya" />

Another version is [[Alexandre Balthazar Laurent Grimod de La Reynière|Grimod de La Reynière]]'s 1808 ''bayonnaise'' sauce which is a sort of [[aspic]]: "But if one wants to make from this cold chicken, a dish of distinction, one composes a bayonnaise, whose green jelly, of a good consistency, forms the most worthy ornament of poultry and fish salads."<ref name="grimod">{{cite book|url=https://archive.org/details/manueldesamphit00renagoog|title=Manuel des amphitryons|last1=Grimod de La Reynière|first1=A.B.L.|date=1808|page=[https://archive.org/details/manueldesamphit00renagoog/page/n133 99]|publisher=Capelle et Renand|access-date=1 July 2018}}</ref>{{primary inline|date=April 2021}} 

In 1806, [[André Viard]], in [[Le Cuisinier Impérial|Le Cuisinier impérial]], transformed this recipe for remoulade by replacing the roux with egg yolk.<ref>{{Cite book|last=Viard|first=André|url=https://gallica.bnf.fr/ark:/12148/bpt6k110705g|title=Le cuisinier impérial, ou L'art de faire la cuisine et la pâtisserie pour toutes les fortunes, avec différentes recettes d'office et de fruits confits et la manière de servir une table depuis vingt jusqu'à soixante couverts / par A. Viard,...|date=1806|language=FR|access-date=26 November 2021|archive-date=1 December 2021|archive-url=https://web.archive.org/web/20211201105620/https://gallica.bnf.fr/ark:/12148/bpt6k110705g|url-status=live}}</ref> In another recipe, an ''Indian remoulade'', without mustard, he specifies that the binding is facilitated by incorporating the oil little by little. This is the first modern mention of a stable cold emulsified sauce.<ref>{{Cite web|title=Maho, magno, bayo ou mayo ? – 1re partie|url=https://culture.uliege.be/jcms/prod_199862/fr/maho-magno-bayo-ou-mayo-1re-partie?part=2|access-date=2021-11-26|website=culture.uliege.be|language=fr|archive-date=26 November 2021|archive-url=https://web.archive.org/web/20211126113139/https://culture.uliege.be/jcms/prod_199862/fr/maho-magno-bayo-ou-mayo-1re-partie?part=2|url-status=live}}</ref> In the same book, he also proposes a sauce called ''mayonnaise'' (the first recorded attestation of the name) but which is not an emulsion but a sauce linked to velouté and jelly.

It is only in 1815 that [[Marie-Antoine Carême|Antonin Carême]] mentions a cold "magnonaise" emulsified with egg yolk. The word "mayonnaise" is attested in English in 1815.<ref>{{OED|mayonnaise|id=115319}}</ref>

[[Auguste Escoffier]] wrote that mayonnaise was a French [[French Mother Sauces|mother sauce]] of cold sauces,<ref>{{Cite book|last=Escoffier|first=Auguste|url=https://gallica.bnf.fr/ark:/12148/bpt6k96923116|title=Le guide culinaire: aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier; avec la collaboration de MM. Philéas Gilbert et Émile Fétu|date=1912|language=EN|access-date=8 December 2020|archive-date=21 October 2020|archive-url=https://web.archive.org/web/20201021072046/https://gallica.bnf.fr/ark:/12148/bpt6k96923116|url-status=live}}</ref> like [[Espagnole sauce|espagnole]] or [[Velouté sauce|velouté]].