The Surprisingly Messy History of Mayonnaise

Mayonnaise is the world's most popular sauce, but nobody agrees on who invented it.

This episode traces the history of mayonnaise from a Spanish port battle to a Paris pharmacist's ointment. Caroline and Emily examine the competing French origin stories, the codification of the sauce by Antonin Careme's critics, and how mustard, eggs, and oil became the modern formula loved and hated worldwide.

Podcast Show Notes

In this episode:

• The legend of the Duke of Richelieu inventing mayonnaise at Port Mahon in 1756

• Competing 18th and 19th century spellings, bayonnaise, mahonnaise, and mayonnaise

• The Duke of Mayenne's 16th century version and its unfortunate ending

• Antonin Careme's attempt to codify the correct spelling and origin

• Culinary historian Pierre Leclercq's theory that Paris perfected the sauce

• Andre Viard's early recipes, including a mayonnaise made with veal brains

• Why French cuisine names dishes after their texture, and English rarely does

• How to make mayonnaise from scratch with egg yolk, mustard, and oil