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See also: Hellmann’s


Mayonnaise is a cold emulsified sauce made with raw egg yolk, oil, lemon juice or vinegar and seasonings.

It originated in the mid 18th century in Spain or France (although similar sauces had been made for centuries) and there are several stories of its origin.

Mayonnaise in the U.S. must contain at least 65% oil by weight, vinegar and egg or egg yolk. It may contain seasonings but NOT turmeric or saffron because their yellow color might give the impression of added egg yolk.

Hellmann’s Mayonaisse
(Best Foods Mayonnaise west of the Mississippi)

Richard Hellmann was a deli owner in New York City in the early years of the 20th century. He made his salads and sandwiches with his wife Nina's mayonnaise. It was so popular, that he began selling it by the scoop, and then in bulk to other stores.

In 1912 he built a factory for producing it in jars, and was an immediate success. His Blue Ribbon mayonnaise in jars contributed greatly to the surge in popularity of cole slaw as a side dish.

The world record for eating mayonnaise is held by Oleg Zhornitskiy; he ate 4 - 32 ounce bowls in 8 minutes.




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