Last Updated on December 20, 2020
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, which gives it a different flavor from mayonnaise made from distilled vinegar. It is most often sold in soft plastic squeeze bottles. Its texture is thinner than most Western commercial mayonnaise. A variety containing karashi (Japanese mustard) is also common.”
As for the mayo on the wall…that’s a different story. 🙂
~ John Farion, CWC, August 24, 2011
Recipe by Chef John Farion (went to the Big Kitchen in the Sky 2018).
- 32 oz of your favorite mayonnaise
- ½ cup of olive oil
- 2 cups of confectioner's sugar
- 1 Tbsp of salt
- Pinch of cinnamon
- 3 oz vanilla extract
- 1 cup of heavy whipping cream
- Mix all of the ingredients together until the mixture has the consistency of a fluffy topping (like whipped creamed). Using popsicle trays - pour the mixture in the individual tray cubes and insert a stick in the middle. Place in freezer.