Mayonnaise is one of the most versatile and popular sauces in the kitchen, used to season salads, sandwiches and cold dishes. The classic version, based on oil and egg yolks, can be quite calorily and heavy. However, there is a light and tasty alternative: hard-boiled and Greek yogurt mayonnaise. Not only is this recipe lighter, but it also offers a fresh and creamy flavor that is perfect for accompanying your favorite dishes. In this article, we will explore the history of mayonnaise, the necessary ingredients, step-by-step preparation and some ideas for using it in the kitchen.
History of the Mayonnaise
1. Origins of mayonnaise
Mayonnaise has ancient origins and is thought to derive from a Spanish sauce called “sauce mahonesa”, which takes its name from the city of Mahon in the Balearic Islands. According to legend, the mayonnaise was invented in 1756 by the cook of Duke Richelieu after a victory against the English. Since then, sauce has spread throughout Europe and has undergone several variants.
2. Mayonnaise in Italian cuisine
In Italy, mayonnaise has become a popular condiment, used for salads, appetizers and cold dishes. Each region has its own variants and uses, making this sauce a staple of Italian cuisine.
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