I’ve wondered for a while what the fuck mayo IS? I mean, I’ve made it from scratch before (it tasted a LOT better that way) but never truly understood it. It was time to research. From the information I gathered, it began in France and was originally called moyeunaise, which translates to “yolk of the egg”. Makes sense so far. It was popularized in French cooking around 1840 or so. Neat.. mayo is old as fuck!
There exist two prominent brands of Mayo in North America. Hellman’s and Miracle Whip. I’ve always been a Hellman’s guy because I find Miracle Whip to be more of a jelly. Apparently it is also considered a salad dressing of sorts too, but I couldn’t imagine covering lettuce and tomatoes in this stuff without bread and meat to go along with it.
So I guess the question is, are you a Hellman’s or Miracle Whip cat?