The mysterious origins and global reign of mayonnaise revealed

Mayonnaise is a staple in kitchens around the world. This creamy, versatile sauce serves as a sandwich spread, dip, and condiment across continents—from the Americas to Asia and Europe. Yet its origins remain a topic of debate among food historians. The earliest known reference to mayonnaise dates back to the 18th century. One popular theory credits its invention to a French chef working for the Duke de Richelieu. In 1756, after tasting a similar sauce in Portugal, the chef reportedly recreated it, leading to the mayonnaise we know today.

Another theory traces its roots much further back. Some historians suggest it evolved from *garum*, a fermented fish sauce used by the Ancient Romans. Though the flavours differ, the idea of a rich, emulsified condiment may have inspired later versions. Regardless of its beginnings, mayonnaise is simple to make. The basic recipe combines oil, egg yolks, and vinegar or lemon juice, whipped until thick and smooth. The standard ratio is three parts oil to one part egg, creating its signature creamy texture. Its uses vary widely by region. In Japan, it’s a go-to dipping sauce for crispy tempura. Brazilians often pair it with grilled meats, while in the US and Europe, it’s a common sandwich spread. The sauce’s adaptability has cemented its place in global cuisine.

Today, mayonnaise remains one of the most widely used condiments worldwide. Its simple ingredients and rich texture make it a favourite for cooking and dipping. Whether drizzled on street food or mixed into salads, its popularity shows no signs of fading.