In the same book, he also proposes a sauce called mayonnaise (the first recorded attestation of the name) but which is not an emulsion but a sauce linked to velouté and jelly.
This is the first modern mention of a stable cold emulsified sauce. In another recipe, an Indian remoulade, without mustard, he specifies that the binding is facilitated by incorporating the oil little by little. In 1806, André Viard, in Le Cuisinier impérial, transformed this recipe for remoulade by replacing the roux with egg yolk. Īnother version is Grimod de La Reynière's 1808 bayonnaise sauce which is a sort of aspic: "But if one wants to make from this cold chicken, a dish of distinction, one composes a bayonnaise, whose green jelly, of a good consistency, forms the most worthy ornament of poultry and fish salads." A number of legends arose relating how the Duke of Richelieu first tried the sauce, including his discovery of the sauce in a local inn of Mahon where he would have allegedly asked the innkeeper to make him some dinner during the siege of Mahon, and even that he invented it himself as a quick garnish. which would have been known as mahonnaise. A theory states that the aioli bo sauce was thereafter adopted by the cook of the Duke of Richelieu, who upon his return to France made the sauce famous in the French court. On April 18, 1756, the Duke of Richelieu invaded Menorca and took the port of Mahon. This sauce had clearly spread throughout the Crown of Aragon, for Juan de Altamiras gives a recipe for it in his celebrated 1745 recipe book Nuevo Arte de Cocina ('New Art of Cooking'). Earlier recipes of similar emulsified sauces, usually containing garlic, appear in a number of Spanish recipe books dating all the way back to the 14th century Llibre de Sent Soví, where it is called all-i-oli, literally 'garlic and oil' in Catalan.
If he does not describe precisely the recipe-suggesting that it was known by everyone on the island-the way it is used, the preparations for which it is used as a base and the dishes with which it is associated are most often inconceivable with an aioli. In 1750, Francesc Roger Gomila, a Valencian friar, published a recipe for a sauce similar to mayonnaise in Art de la Cuina ('The Art of Cooking'). This recipe is also close to the aioli, the egg yolk appearing later. In 1742, François Marin published in the Suite des Dons de Comus a recipe called "beurre de Provence" which contains garlic cloves cooked in water, crushed with salt, pepper, capers and anchovies, then mixed with oil. In the early 18th century, Vincent La Chapelle had the idea of incorporating "velouté", based on roux, a mixture of flour and fat, to bind it. In both cases, the base was oil, vinegar, salt, herbs, often other ingredients such as capers or anchovies, and then mustard in short, it was an enriched vinaigrette. Remoulade sauce was known for a long time and there were hot and cold versions of it. This hypothesis is similar to another that places the origins of French fries in Spain for the same rationale. Some have pointed out that it would make sense that mayonnaise originated in Spain given its requirement of olive oil, a liquid produced and consumed mostly there at the time. Finally, the process of emulsifying egg yolk was known for a long time to pharmacists, who used it to prepare ointments and salves. Another hypothesis is that mayonnaise is derived from aioli. Mayonnaise sauce may have its origins in the ancient remoulade. Nevertheless, this sauce was starting to be described a little before this event while several versions of similar sauces existed in France and in Spain.
His cook would have presented him with this sauce, called the “mahonnaise”, made with the only two ingredients he had: egg and oil. Īccording to Émile Littré, it may have come from Mahón, capital of Menorca, in the Balearic Islands, Spain, occupied by the English at the time and then conquered by the Duc de Richelieu in 1756. Other theories have been dismissed by some authors as being somewhat a retrospective invention aiming to credit the sauce as an invention of south-western France, when most likely, its origin can be found in the port city of Menorca. Most hypotheses do however agree on the geographical origin of the sauce, Mahón, in Menorca, Spain. The hypotheses invoked over time as to the origin(s) of mayonnaise have been numerous and contradictory. Mayonnaise is a French cuisine appellation that seems to have appeared for the first time in 1806. ( April 2021) ( Learn how and when to remove this template message) Statements consisting only of original research should be removed. Please improve it by verifying the claims made and adding inline citations. This section possibly contains original research.
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