Written by Dallea Caldwell
Originating in Mahon, Spain, mayo- or Maionesa in Catalan, is a creamy white sauce composed of oil, egg yolk, and either vinegar or lemon juice. It is used as a condiment for sandwiches and typically accompanies lettuce, tomato, and, ideally, smoked ham, bacon, or a veggie burger. Many a brave or desperate soul has managed to digest a mayonnaise and white bread concoction known as the Mayonnaise Sandwich, but the simple addition of toast and tomato renders it a surprisingly palatable experience. A little known fact is that while a tuna sandwich is primarily composed of tuna, it’s secret ingredient is frequently mayo. The same can be said for nearly all salads for which lack of lettuce render salad a misnomer — notable examples including potato salad and egg salad.
In France and Francophone countries, mustard is a frequent ingredient in Mayo, a fact which so infuriated Mexico that it sunk all the French ships delivering mayo to Mexico in El Día de la Batalla de Puebla, which means: everyone don a sombrero and drink tequila in celebration of the unlikely victory of Mexico over the French, which secured the beautiful Mexican-American heritage we all share — the one that gave us Tex-Mex, Chipotle, Roberto Enrique, Eva Longoria, Jessica Alba, and over 31,689,879 amazing Americans, while saving us from the abomination of mustard-contaminated mayo .
Feliz Cinco De Mayo and may your mayo always be mustard-free!
