Talk:Mayonnaise

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Untitled[edit]

Mayonnaise is an emulsion of primarily oil and AIR - jamusdouglus@yahoo.com - perhaps someone more wiki competent than i would like to do the editing!

Miscellaneous stuff[edit]

Does the acid of the vinegar/lemon juice have any particular function in the emulsifying process? AxelBoldt 02:42 Oct 10, 2002 (UTC)

I am fairly certain that mayonnaise (the sauce, not the name) is a Spanish invention. But I'm too new to edit entries yet.

Is not Mayonnaise, but Mahonesa and it is whole egg and oil, nothing else, seasoning with salt. Origin from Mahon, Menorca (Spain). Mahonesa means literally "from Mahon".

Unsourced history[edit]

There is some rather remarkable history here to have no attribution of sources. -- Jmabel 22:35, 5 Jan 2004 (UTC)

Over half a year since I asked, and still no references cited. -- Jmabel 02:08, Aug 25, 2004 (UTC)
Which is the fact that requires more referencing? The rest is deductions of logic, as most history is. recently I added the following opening sentence to the entry Excalibur (movie): "Excalibur is a 1981 film directed by John Boorman, which was a creative innovation in remaking the legend of King Arthur, a gritty and violent anti-Camelot that sparked a new Arthurian film-making style that leads in an unbroken sequence to Peter Jackson's Lord of the Rings." Seemed to me like a perceptive, balanced assessment, but you might say, "Where's the proof?" Wetman 02:48, 25 Aug 2004 (UTC)
Look at the first few paragraphs of the section "The origin of sauce Mayonnaise". This is not the sort of thing someone just knew off the top of their head. A charitable assumption is that someone did some research but neglected to cite his/her sources. An uncharitable guess would be that this is either (on the one hand) plagiarized or (on the other) made up. This kind of historical detail should usually be accompanied by a citation. -- Jmabel 05:38, Aug 25, 2004 (UTC)
The conclusion, inferred from the logic of the quoted references, is mine. I don't know the title of the 1841 cookbook, but I've added an OED reference. You object to a step in the logic? or to one of the facts? Which is the suggestion that needs to be expanded? Notice the use of the expression "it may appear more credible" Apparently it doesn't appear more credible to a connoisseur of culinary history such as User:Jmable. Tant pis. Wetman 05:51, 25 Aug 2004 (UTC)

The OED reference helps a lot. Up till that addition, there was no clue where someone would go to verify this. -- Jmabel 16:04, Aug 25, 2004 (UTC)

Got a better reference! The suggestion about the duc de Mayenne was first made by culinary writer Pierre Lacam, but whether in Mémorial historique et géographie de la patisserie (privatetly printed, Paris 1908), Nouveau patissier glacier français et étranger (1865) or Glacier classique et artistique en france et en italie, (1893) I can't tell. My bet's on the 1893 title. A reference is now added to the entry at External link. Wetman 05:39, 26 Aug 2004 (UTC)

Questions on the 01:42, 23 Jan 2005 revision[edit]

I liked a lot of the revisions to the English. Some questions:

  • Why mention tarragon in the introduction? It is just one of many seasoning that could be added; most mayonnaise recipes that I've seen don't have tarragon.
There was a reference to unspecified "other seasonings." The only seasoning whose presence doesn't change the name of the sauce is tarragon. BtW, finely chopped parsley makes "green mayonnaise:" shouldn't that be mentioned among the variations? --Wetman 16:11, 23 Jan 2005 (UTC)
  • On the other hand, why move the reference to mother sauce out of the first paragraph? If mayonnaise is a mother sauce, that is an important fact to highlight prominently right up front.
Yes it is indeed. Suit yourself. --Wetman 16:11, 23 Jan 2005 (UTC)
  • What does "Other seasonings call for other names (see below)" mean?
It means that the addition of other seasonings calls for the application of other names, such as those listed immediately beneath— "Thousand Island dressing" etc. --Wetman 16:11, 23 Jan 2005 (UTC)

No references to salmonella[edit]

One common issue re: mayonnaise is its role in salmonella poisoning. I actually came to wikipedia to look up rules on how long mayonnaise can be out of the refrigerator, and was surprised not to find anything.

Dressing or condiment?[edit]

I was wondering weather mayo is a dressing or condiment? I know it can be used as both but Im pretty sure its mostly a condiment right?

Answering to above; It is a sauce, a cold sauce.


Hi, I am new and learning in the page, I was trying to fix a clear mistake in the article about Mayonnaise , and for my inexperience it seems there has been some problems. As the wikipedia article clearly says, the sauce has an origin in Mahon,menorca, Spain. NOT France. And even states that there is evidence of the sauce before the french invasion. So the place of origin of the sauce should be Spain, not France by the same article. So..., hope to find an answer, because it is stated in the wikipedia article that is not original from France, this is cultural appropriation. Thanks in foresight.



Mayonnaise sauce originates in France. Until recently, it was thought that the sauce did not exist prior to 1756[5], the year the French invaded the island of Menorca. However, the sauce appears in 19 recipes of a manuscript written in 1750 by Fray Francesc Roger, a valencian friar who published the recipe in the Art de la Cuina, llibre cuina menorquina del s. XVIII (The art of cooking. Book on menorcan cuisine in the 18th century) Francesc Roger calls the sauce "aioli bo",[6] "bo" referring to the fact it had no garlic. Earlier recipes of similar emulsified sauces, usually bearing garlic, appear in a number of Spanish recipe books, dating all the way back to the 14th century Llibre de Sent Soví, where it is called all-i-oli.[7][8] 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").[9]

Thus, mayonnaise sauce existed in the balearic islands well before the french invasion of Menorca in 1756 — Preceding unsigned comment added by Josefco98 (talk • contribs) 19:40, 20 February 2020 (UTC)

Origin change[edit]

Mayonnaise sauce originates in France. Until recently, it was thought that the sauce did not exist prior to 1756[5], the year the French invaded the island of Menorca. However, the sauce appears in 19 recipes of a manuscript written in 1750 by Fray Francesc Roger, a valencian friar who published the recipe in the Art de la Cuina, llibre cuina menorquina del s. XVIII (The art of cooking. Book on menorcan cuisine in the 18th century) Francesc Roger calls the sauce "aioli bo",[6] "bo" referring to the fact it had no garlic. Earlier recipes of similar emulsified sauces, usually bearing garlic, appear in a number of Spanish recipe books, dating all the way back to the 14th century Llibre de Sent Soví, where it is called all-i-oli.[7][8] 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").[9]

Thus, mayonnaise sauce existed in the balearic islands well before the french invasion of Menorca in 1756.

The article can not say what I posted above and keep the origin in France. Mahon is not France, and if the page claims there is prove to say the sauce is older than the french invasion os the island, it can not be kept as such. So stop keeping contradictions in the same article, and change the origin of the sauce to its real place. Mahón, Menorca, Balearic islands, Spain. — Preceding unsigned comment added by Josefco98 (talk • contribs) 14:34, 21 February 2020 (UTC)

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