The Maze of Mayonnaise

Recipes in This Post Mayo Popsicle Ambrose Bierce’s definition of mayo from his 1906 Devil’s Dictionary: One of the sauces which serve the French in place of a state religion. It is said, “It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about – particularly in the Mediterranean region, where aioli (oil and garlic) is made.” – M. Trutter et al., Culinaria Spain p. 68 (H.F. Ullmann 2008) Let’s put to rest the group fantasy that mayo is “salmonella pudding,” Mayo has a high acid content that prevents bacterial growth. Mayo will spoil only if you mix it in already spoiled food. If you are afraid of tainted maise you make yourself, start with pasteurized eggs. For a different variation, try Japanese Style Mayo: “Japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG, … Continue reading