มายองเนส 7-11 is the latest accepted revision, reviewed on 7 December 2018. Commercial egg-free varieties are made for vegans and others who avoid chicken eggs or dietary cholesterol.
A “mayonnaise de poulet” is mentioned by a traveler to Paris in 1804, but not described. The origin of the name is unclear. A common theory is that it is named for Port Mahon in Menorca, in honor of the 3rd Duke of Richelieu’s victory over the British in 1756, and in fact the name “mahonnaise” is used by some authors. Carême preferred the spelling “magnonnaise”, which he derived from the French verb manier ‘to handle’. Another suggestion is it derives from Charles de Lorraine, duke of Mayenne, because he took the time to finish his meal of chicken with cold sauce before being defeated in the Battle of Arques.
Recipes for mayonnaise date back to the early nineteenth century. Take three spoonfuls of Allemande, six ditto of aspic, and two of oil. Add a little tarragon vinegar, that has not boiled, some pepper and salt, and minced ravigotte, or merely some parsley. This sauce is made to “take” in many ways: with raw egg yolks, with gelatine, with veal or veal brain glaze.
Modern mayonnaise can be made by hand with a whisk, a fork, or with the aid of an electric mixer or blender. It is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. For large-scale preparation of mayonnaise where mixing equipment is being employed, the process typically begins with the dispersal of eggs, either powdered or liquid, into water. Once emulsified, the remaining ingredients are then added and vigorously mixed until completely hydrated and evenly dispersed. Oil is then added as rapidly as it can be absorbed. Though only a small part of the total, ingredients other than the oil are critical to proper formulation. Egg-free varieties of mayonnaise are available for vegans and others who want to avoid eggs, animal fat, and cholesterol, or who have egg allergies.
FDA’s definition of mayonnaise making egg a requirement. Mayonnaise is used commonly around the world, and is also a base for many other chilled sauces and salad dressings. Chile is the world’s third major per capita consumer of mayonnaise and first in Latin America. Commercial mayonnaise became widely accessible in the 1980s. The Netherlands incorporated this guideline in 1998 into the law Warenwetbesluit Gereserveerde aanduidingen in article 4.