Mayonnaise is traveling around the globe. It’s the mobile foody citizen of the world.
When traveling there’s one thing you always encounter: mayonnaise. It’s tasty and willing to be put on anything. Whether you grew up with this yellowish cream or you’re from a non-mayonnaise country, you’re familiar with it. Mayonnaise seems to keep track of you wherever you go: walking on the street, visiting a restaurant, tasting a local dish. citizenM reveals the secret behind this foody chameleon: mayonnaise is mobile.
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citizenM says:to mayo or not to mayo, it’s not even a question. We love it!
Hellmans from New York
In our view, Hellmann’s from New York is one of the most desirable jammie-jammie-inventions. Very delightful, but also antique… One century ago, in 1905, this first ready-made mayonnaise was sold at Richard Hellmann’s delicatessen on Columbus Avenue. In 1912, Mrs. Nina Hellmann’s mayonnaise (yes, his wife is the brain child!) was mass marketed and called Hellmann’s Blue Ribbon Mayonnaise.
Home made recipe
Why not make mayo on your own? (At home please, thank you). Mayonnaise is simply an emulsion of oil and egg yolks, with a little acid and salt. Finally dress it up with garlic for an aioli, or herbs. Try one of the thousands recipes on the internet and experience the difference between homemade and store-bought mayo!
And please do share your favourite recipe within the citizenM community.
citizenM says:keep looking for local dishes everywhere, it enriches your life
The origin of mayonnaise
How did this bright flavor come into our lives? The battle goes between local myths, cook book definitions, claiming chefs, meaningful words (‘moyeu’ meaning yolk of egg) and city names (Bayonne and Les Mayons). The most famous explanation, and probably true, is the culinary creation ‘Mahonnaise’ by the French chef of Duc de Richelieu in 1756. After his Duc beat the British at Port Mahon he made a victory feast, including a sauce, made of cream, eggs and olive oil.
community tip:Biological Restaurant de Burgermeester Amsterdam
Posted by citizen
LENNERT
Rock on foody global chameleon
There’s an uncanny bond between mayonnaise and food: it always fits. Being a spread and sauce in one, you can smash it on sandwiches, salads, spagetti, pizza, fries, burgers, fish, whatever. From now on, look for all the variations, for instance: mustard mayonnaise, curry mayonnaise, chantilly mayonnaise or the Russian version with black or red caviar and minced fresh dill.
A wonder of the world
Start your own mayonnaise taste marathon while traveling. Discover that in Russia your mayo is made with sunflower seed oil. Landing in Chile, you’ll notice it’s slighty more spicy and used on locos, hot dogs and on boiled potatoes. Look in Japan for the popular brand Kewpie’ (Q.P.), with apple cider vinegar or rice vinegar. Down under in Australia, expect a sugary taste with vinegar or lemon juice.
Mayo in Europe
Although mayo is not a Dutch invention, it has become a staple with Dutch chips. And got internationally famous because of Quintin Tarantino’s Pulp Fiction. Quote: Vincente: “You know what they put on french fries in Holland instead of ketchup? Mayonnaise”. (By the way, Dutch chips are not french fries, our chips are thicker. To make it even more comlex, most fries in Holland are called ‘Belgian fries’. Eat that, John Travolta!)
