A Symphony in White

In a world overflowing with culinary marvels, there exists a pantheon of condiments revered by food enthusiasts and casual snackers alike. From the humble ketchup to the tangy embrace of mustard, each saucy contender vies for a spot in the hearts (and stomachs) of the masses. But amidst this flavorful fray, there lurks a silent champion, patiently awaiting its moment in the sun - or rather, in the refrigerator aisle.

But let’s not rush headlong into the realm of condiments just yet. First, let us pause to appreciate the art of sandwich-making - a delicate dance of flavors and textures that has captivated taste buds for generations. Picture the perfect symphony of ingredients: bread of your choice, crispy lettuce, succulent tomatoes, a portion of savory deli meat, perhaps a slice of cheese. And yet, something’s missing from this culinary masterpiece. Yes - the crowning glory, the piece de resistance that elevates a mere sandwich to a sublime feast fit for the gods. Some aficionados refer to that certain something as “a symphony in white”. We just call it “mayonnaise”.

Yes, mayonnaise - the unsung hero of the sandwich world, the creamy enigma that defies expectations and tantalizes taste buds with its velvety embrace. Born from the humblest of ingredients - eggs, oil, vinegar - mayonnaise is a testament to the power of simplicity. But make no mistake, for behind that unassuming jar lies a world of culinary possibility, a universe of flavor waiting to be explored. Whether slathered on a BLT, mixed into a potato salad, or used as a dipping sauce for crispy fries, mayonnaise knows no bounds. It is the secret ingredient that transforms the mundane into the extraordinary, the ordinary into the sublime.

"The future belongs to those who believe in the beauty of their mayonnaise-laden dreams." - Eleanor Roosevelt 

That’s right. In the past couple of weeks we’ve talked about global warming, preserving our planet, and even delved into the meaning of life. We thought that, after all that levity, it was time to take on a far more serious topic. Which is why, today, we’re going to explore all things mayonnaise.

Now we do understand this topic may raise to your lips the question – “why”? Because, in the grand pantheon of condiments, there exists a deity revered for its creamy, tangy goodness - the illustrious mayonnaise.

"Mayonnaise is not just for sandwiches, it's for life." - Mahatma Gandhi 

Its origins, like the best stories, are shrouded in mystery, scandal, and, very likely, a dollop of absurdity. As unscrew the lid on our journey through the mayonnaise chronicles, we’ll uncover some of the saucy secrets and quirky anecdotes of this beloved spread. And, along the way, as you’ve already seen, we’ll be sharing some little-known quotes that famous people through the ages have said about mayonnaise. Quotes that you may or may not be familiar with.

"Give me mayonnaise or give me death!" - Patrick Henry 

The Genesis of Glop:

We all are familiar with that age old question - which came first, the mayo or the egg?

Most assuredly it was the egg, since mayonnaise as we know it today did not appear until the 1800’s. Historians trace the earliest footprints of mayonnaise to Egyptians and Romans, who used a combination of olive oil and egg as a dietary supplement.

"The only true wisdom is in knowing you know nothing... except how to make a killer mayo-based salad dressing." - Socrates

However, French chefs are credited for the current-day mayonnaise, which is a thick condiment made from a combination of fat, eggs, vinegar, and seasonings.

According to culinary historians, mayonnaise was first prepared by a French chef in 1756 as a part of a victory feast for capturing the Port of Mahon located on the island of Menorca, Spain. In those days, sauces were prepared by combining cream and eggs. The French chef needed cream to prepare a sauce, but the cream was nowhere to be found. Therefore, he substituted it with olive oil. This impromptu addition resulted in production of the first batch, which was well received by all the guests. A creamy concoction fit for kings and commoners alike.

While this remains the most popular theory for the origin of current-day mayonnaise, Spanish historians also claim credit for its invention. An alternate version of history tells us that a French chef learned the recipe from the locals of Menorca, Spain. Marie-Antonie Careme, the great French chef, is credited for improving the original recipe. He introduced the concept of lightening the mayonnaise by blending vegetable oil and egg yolks into an emulsion. His recipe and technique of preparing mayonnaise became popular worldwide.

"I think, therefore I am... hungry for a sandwich - with extra mayo."

- René Descartes

Now, one might ask, why the name "mayonnaise"? Some say it derives from the French word "moyeu," meaning egg yolk, while others insist the condiment was named “mahonnaise” in honor of its birthplace, a tribute to the Spanish city of Mahon. Perhaps it was simply a stroke of linguistic whimsy by a bored chef tired of naming dishes after himself. Sadly, we may never know the truth. But oh, what a delicious mystery it remains.

Mayo Mania:

As mayonnaise spread its creamy tendrils across Europe, it encountered both adoration and scorn. In the courts of Versailles, it was hailed as the king of condiments, adorning everything from roast beef to petit fours. Meanwhile, in England, it was met with suspicion and disdain, deemed too foreign and decadent for the stoic British palate. A bit ironic, we think, that a nation that gave us fish and chips was turning up its nose at a bit of egg and oil!

"To mayo or not to mayo, that is the question: Whether 'tis nobler in the mind to suffer the slings and arrows of blandness, or to take up jars of mayo against a sea of flavor, and by opposing, eat them." - William Shakespeare 

But it was in the New World where mayonnaise truly found its stride. Mayonnaise made its intercontinental journey to America in the 19th century. Initially, mayonnaise was considered a luxury food item and was only served at fancy restaurants such as New York’s Delmonico. Richard Hellman, the founder of Hellman’s brand, can be credited for making mayonnaise a common kitchen item and making it accessible and affordable for the masses.

"Mayonnaise is the caviar of the proletariat.” - Karl Marx 

As the story goes, in 1912, he opened a deli in New York City. Richard and his wife prepared mayonnaise at home and used it as binding material for mixing different salads. These salads were served at their deli.

Soon, the mayonnaise overshadowed the salads. In a short time, customers started asking Richard about the mayonnaise and whether it was sold separately. Upon realizing the immense popularity and demand for the condiment, the Hellman’s started manufacturing mayonnaise in bulk and selling it off. Their trademark mayonnaise was made with vinegar, sugar, salt, and “other spices”.

Initially, the Hellman’s packed the mayonnaise in small wooden vessels. However, in no time, they switched to glass jars. As demand grew, they established their first mayonnaise manufacturing factory in Astoria, Oregon. In 1932, Best Foods Inc acquired Hellman’s brand.

"Four score and seven jars of mayo ago, our forefathers brought forth on this continent, a new condiment, conceived in flavor, and dedicated to the proposition that all sandwiches are created equal." - Abraham Lincoln 

Americans embraced it with open arms and hungry stomachs. By the 20th century, it had become a staple of picnic tables, sandwich shops, and suburban potlucks. Its versatility knew no bounds—slathered on sandwiches, mixed into salads, and even used as a secret ingredient in grandma's famous deviled eggs. Truly, the American Dream in condiment form.

"I have a dream that one day, the sons of former slaves and the sons of former slave owners will be able to sit down together at the table of brotherhood, mayonnaise slathered sandwiches in hand." - Martin Luther King Jr.

Yet, while mayonnaise is the #1 condiment in the U.S. (1.9 kg per person in 2013), well ahead of ketchup, the U.S. isn’t even a global contender as far as per capita mayo consumption. The top spot is held by Russia (5.1 kg per person in 2013), where mayonnaise goes with pretty much everything. Vodka & mayo anyone??

The rest of the Top 10, according to Euromonitor, is heavy on Eastern European countries. But mayonnaise is also big in Japan, in Chile, and in lots of other countries around the globe. 

Learn how to say it in 20 different languages:

Much More Than Just a Condiment:

Did you know that in Japan, they have vending machines that dispense individual servings of mayonnaise? Yes, you read that correctly. Forget soda or snacks - imagine strolling down a Tokyo street and casually picking up a pouch of mayo for your midday snack.

"I've learned that people will forget what you said, people will forget what you did, but they'll never forget how much mayonnaise you put on their sandwich."

- Maya Angelou 

Japan is also the only place in the world where you can find restaurants specializing in dishes that contain or are based on mayo. Even including a mayonnaise soup.

Happy homemakers everywhere always make sure they have a jar of mayo on hand.

It helps remove sticky residue. The next time you find yourself struggling to remove a stubborn sticker residue, reach for the mayonnaise. Applying a small amount and letting it sit for a few minutes can help loosen the adhesive. Simply wipe (or lick) it away, and you’re left with a clean surface.

It removes water rings on furniture. If you accidentally leave a water ring on wooden furniture, mayonnaise can come to the rescue. Applying a small amount to the affected area and letting it sit for a few hours can help restore the wood’s natural finish. Just remember to wipe (or lick) it clean and polish the surface afterwards.

"The only thing we have to fear, is running out of mayonnaise."

- Franklin D. Roosevelt

It’s also good for you inside or out. Believe it or not, mayonnaise can do wonders for your hair. Its moisturizing properties make it an effective hair mask, leaving your locks soft and shiny. Applying mayonnaise to your hair nourishes and hydrates it, providing your hair with as much TLC as it does to your taste buds.

"Mayonnaise is not the destination, but the journey." - Ralph Waldo Emerson

So, as we begin to put the cap back on the jar from this journey into the saucy depths of mayonnaise, let’s raise our sandwiches to the unsung hero of the condiment world. A creamy rebellion against the mundane, a tangy testament to the human spirit. Because, as we’ve seen, mayonnaise is not just a condiment - it's a multi-cultural phenomenon.

There’s even been talk that a broken jar of mayonnaise was the real inspiration for The Beatles’ “The White Album”.

While we haven’t been able to confirm that, we can only imagine what might have been had that happy accident happened years earlier – “Mayo Music”? Maybe.

From its humble beginnings in the kitchens of France to its global domination in the aisles of supermarkets, mayonnaise has transcended mere foodstuff status to become a symbol of unity, diversity, and the eternal quest for culinary perfection.

It may be just a humble blend of oil, eggs, and vinegar, but oh, what a truly magical elixir it is. So, the next time you dip your fries or slather your sandwich, take a moment to appreciate the rich history and the quirky charm of (nearly) everyone's favorite condiment. And remember, in a world full of ketchup and mustard, dare to be a little bit mayo. Spread it thick and savor the revolution, one sandwich at a time.

"Life is like a jar of mayo. You never know how much you'll need until you're halfway through making a sandwich." - Forrest Gump 

What’s your favorite mayonnaise enhanced dish? Tell us about it in the comments below. And we’d love to see the recipes too!!  We’ll sign off with those famous words of the 35th President of the United States that inspired so many to accept responsibility for their sandwiches and beyond…

"Ask not what your mayo can do for you—ask what you can do for your mayo."

- John F. Kennedy

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