The Maze of Mayonnaise

A sweet, frozen Mousselline - For a delicious treat and a way to win over Mayo haters.
Mayonnaise Popsicle

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.

Kewpie Japanese Mayonnaise

Kewpie Japanese Mayonnaise

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).

Kewpie Japanese Mayonnaise

Mayonnaise Popsicle

A sweet, frozen Mousselline - For a delicious treat and a way to win over Mayo haters.
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Course: Dessert
Cuisine: French
Servings (slide to adjust): 8 servings


  • 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
Ingredients necessary for the recipe step are in italic.


  • 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.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!



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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

3 Responses to The Maze of Mayonnaise

  1. Marina says:

    You have really interesting blog, keep up posting such informative posts!

  2. Alisa says:

    First time for me to come across a mayo popsicle. Interesting recipe.

  3. Josefa Weikle says:

    I really, really like the way you write. Please keep up the amazing work