Spread such as Hellmann’s or Duke’s for short

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Last seen on: Daily Celebrity Crossword – 3/26/20 Top 40 Thursday

Random information on the term ” Mayo”:

Mayonnaise (/ˈmeɪəneɪz/, /ˌmeɪəˈneɪz/, also US: /ˈmæneɪz/), informally mayo (/ˈmeɪoʊ/), is a thick cold condiment or dressing commonly used in sandwiches and composed salads or on French fries. It is also a base in sauces such as Tartar sauce.

It is a stable emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice. There are many variants using additional flavorings. The proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise. The color of mayonnaise varies from near-white to pale yellow, and its texture from a light cream to a thick gel.

Commercial egg-free alternatives are made for vegans and others who avoid chicken eggs or dietary cholesterol.

Before the sauce called ‘Mayonnaise’ appeared in French cook books in the 18th century, several versions of similar sauces existed in Spain and in France.

In 19 recipes of a manuscript written in 1750 by Fray Francesc Roger, a Valencian friar who published the recipe in the ”Art de la Cuina, llibre cuina menorquina del s. XVIII (The art of cooking. Book on menorcan cuisine in the 18th century) Francesc Roger calls the sauce “aioli bo”, “bo” referring to the fact it had no garlic.[citation needed] Earlier recipes of similar emulsified sauces, usually bearing 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. 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”).

Mayo on Wikipedia