On the Etymology of the Word MayonnaiseWhy do we call mayo mayo? The word’s history, it turns out, is deliciously complicatedBY SAM DEAN
April 4, 2013
The real root of the creamy condiment, at least culinarily, is likely the original aioli (or allioli, in Catalan), the sauce made with just garlic, oil, and salt, mashed together in a mortar and pestle. The name means, literally, “garlic” (alh in Provencal) and “oil” (oli in the same), and has been made in southwestern France and northeastern Spain dating back, at least, to the time of Roman occupation. Mayonnaise adds egg and a little bit of vinegar to that mix, which makes for a more consistent sauce that won’t separate out into its constituent parts (as oil is wont to do).If you look in the Larousse Gastronomique, you’ll read that “mayonnaise” might be a corruption of moyeunaise, a theoretical missing link derived from the Old French moyeu, meaning “egg yolk.”And even in the early 1800s, there were theories floating around that the word was actually Bayonnaise, named after the French-Basque town of Bayonne, and that some mumbling and thick French accents had reduced that “b” down to the “m” of “mayonnaise.”
“You can fool all the people some of the time and some of the people all the time, but you cannot fool all the people all of the time,” is a remark by Abraham Lincoln. I believe this is true because exactly one half of the people, by definition, have IQs under the average.
Exerpt from Bon Appetit:
On the Etymology of the Word MayonnaiseWhy do we call mayo mayo? The word’s history, it turns out, is deliciously complicatedBY SAM DEAN
April 4, 2013
The real root of the creamy condiment, at least culinarily, is likely the original aioli (or allioli, in Catalan), the sauce made with just garlic, oil, and salt, mashed together in a mortar and pestle. The name means, literally, “garlic” (alh in Provencal) and “oil” (oli in the same), and has been made in southwestern France and northeastern Spain dating back, at least, to the time of Roman occupation. Mayonnaise adds egg and a little bit of vinegar to that mix, which makes for a more consistent sauce that won’t separate out into its constituent parts (as oil is wont to do).If you look in the Larousse Gastronomique, you’ll read that “mayonnaise” might be a corruption of moyeunaise, a theoretical missing link derived from the Old French moyeu, meaning “egg yolk.”And even in the early 1800s, there were theories floating around that the word was actually Bayonnaise, named after the French-Basque town of Bayonne, and that some mumbling and thick French accents had reduced that “b” down to the “m” of “mayonnaise.”