Food historians can’t agree on the exact orgins of Mayonnaise but do tend to agree on the country: France. It is thought that the word comes from the French word “moyeunaise”, derived from the very old French word “moyeau”, which means yolk of egg.
All mayo is egg yolk and oil which has been emulsified. So why buy from a store then it takes less than 10 minutes to make and more delicious than store-bought. It does come in handy in the summer when you are preparing a number of mayonnaise-based salads.
This version uses the whole egg which makes it less fussy to work with so you don’t have to worry about the sauce separating.