Mayonnaise A Sandwich’s Best Friend

Now that it’s picnic season , it ‘s time to look at that hot weather staple -mayonnaise. It’s been used to liven up sandwiches and add creaminess to all sorts of salads for a long time now. Surprisingly enough it’s easy to make and one of our oldest condiments. Mayo has been around for over 250 years and let’s face, it’s here to stay.

It was the Duc of Richelieu ‘s chef who created mayonnaise in 1756 to celebrate the victory of the French in Mahon.in Minorca. It could also come from moyounaise form the old French word moyeu which means egg yolk. The creamy sauce, a mix of mustard , egg yolks and olive oil, was served with cold meat such as chicken. In 1912it was mass produced from Richard Hellman’s New York deli and a variation Miracle Whip was introduced in 1932. Mayo can be easily made at home. It requires yolks some mustard and oil to be whisked to a creaminess in a bowl.

Store bought mayo is good too and you can add to it. After all French , Thousand Island, Ranch and Russian dressing all have mayo as a base. If you’re craving a thick dressing, then add two tablespoons of ketchup to mayo and voila you have French dressing. Throw in some minced pickles, relish, some herbs and a dash of mustard and you have Russian. Looking for something for your sandwiches? Add some garlic and a tablespoon of olive oil and you have aioli sauce, perfect for a tomato and cheese on a baguette. My favorite is mayo mixed with dried tarragon and then added to chicken chunks or deviled chicken.
It‘s soon to be the season for Mayonnaise. You can make your own or buy it for some added dash to your outdoor feasts this summer of 2009. It gives an added smoothness and moistness to any food, from salads to sandwiches.