The History of Mayonnaise & Homemade Garlic Mayonnaise Recipe

Mayonnaise has a rich and interesting history that dates back to the 18th century. The exact origin of mayonnaise is a bit unclear, and there are different theories about its creation. One popular theory attributes the invention of mayonnaise to the French chef Marie-Antoine Carême, who was active in the late 18th and early 19th centuries. Another theory suggests that the Spanish may have introduced it to France.

The word "mayonnaise" is believed to have originated from the French word "moyeu," which means egg yolk. The sauce gained popularity in France and quickly spread to other parts of Europe.


One of the earliest known recipes for mayonnaise appears in the 1806 edition of "L'Art du Cuisinier" by François Louis Beauvilliers, a French chef and restaurateur. This recipe called for egg yolks, oil, vinegar, and mustard.

Mayonnaise crossed the Atlantic and became popular in the United States during the 19th century. By the early 20th century, commercial production of mayonnaise began, with companies like Hellmann's and Best Foods entering the market. These brands are still well-known today and have become synonymous with mayonnaise in many regions.


The basic recipe for mayonnaise consists of egg yolks, oil, vinegar or lemon juice, and seasonings. The emulsification process, where oil is slowly added to the egg yolk mixture while whisking vigorously, gives mayonnaise its creamy and thick texture.

Mayonnaise has evolved over time, with various regional and cultural variations adding unique flavors and ingredients. Today, it is not only a staple condiment but also a key ingredient in many dishes and sauces. Whether homemade or store-bought, mayonnaise remains a versatile and widely used condiment in cuisines around the world.

Homemade Garlic Mayonnaise Recipe;

Ingredients:

• 1 cup mayonnaise (you can use store-bought or make your own)
• 2-3 cloves garlic, minced (adjust according to your taste preferences)
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

• Prepare the Garlic:
  • Peel and finely mince the garlic cloves. You can use a garlic press or mince them by hand.

• Mix Ingredients:
  • In a bowl, combine the mayonnaise, minced garlic, and lemon juice.

• Seasoning:
  • Season the mixture with salt and pepper to taste. You can start with a pinch of salt and a dash of pepper, then adjust according to your preference.

• Mix Thoroughly:
  • Whisk the ingredients together until the minced garlic is well distributed throughout the mayonnaise.

• Taste and Adjust:
  • Taste the garlic mayonnaise and adjust the seasoning if necessary. Add more garlic, lemon juice, salt, or pepper as needed.

• Chill (Optional):
  • If time allows, refrigerate the garlic mayonnaise for at least 30 minutes before serving. This will allow the flavors to meld and enhance the taste.

• Serve:
  • Garlic mayonnaise can be used as a dipping sauce for fries, veggies, or seafood. It also works well as a spread for sandwiches or burgers. Get creative and use it as a flavorful addition to your favorite dishes.

Feel free to customize this basic recipe to suit your taste. You can experiment with additional ingredients like herbs (such as parsley or chives) or spices to create your own unique variation of garlic mayonnaise. Enjoy!

I share some homemade mayonnaise recipe videos;

The Easiest Homemade Mayonnaise Recipe; 

HOW TO MAKE MAYONNAISE; 

Making Mayonnaise at Home ( 3 METHODS ); 

Homemade Mayo - Easy & Better Than the Store; 

Homemade Mayonnaise In 1 Minute; 

References;

1.  "mayonnaise". Oxford English Dictionary. Archived from the original on 26 October 2020. Retrieved 15 June 2022.
2. "mayo". Merriam-Webster.com Dictionary. Retrieved 14 February 2015.
3. Holly Herrick, The French Cook: Sauces, 2013, ISBN 1423632397
4. Moran, Victoria; Moran, Adair (2012). Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World. Penguin. p. 168. ISBN 9781101580622. Retrieved 28 November 2015.
5. Glenn, Joshua; Larsen, Elizabeth F. (2013). Unbored: The Essential Field Guide to Serious Fun. Bloomsbury Publishing Plc. p. 158. ISBN 978-14-08830-25-3. Archived from the original on 13 May 2023. Retrieved 19 March 2023.
6. Aragon, Marine (2009). "La sauce des tropes dans le lexique de la gastronomie française : approche sémantique et pragmatique". Neuphilologische Mitteilungen. 110 (1): 7–26. JSTOR 43344390. Archived from the original on 18 March 2022. Retrieved 18 March 2022.

Thank you for reading, hope you're enjoyed!

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