[Sca-cooks] mayo questions

[Anne-Marie Rousseau]

I was told with great confidence and no small amount of braggadocio by a
basque tapas chef that mayonnaise was invented by the basque. When I
asked him for his sources he assured me that HE had received this medal
and that for his cookery and so was not obligated to reveal his research
sources. But he vowed that he indeed had read it in an early Spanish
cooking manuscript.

Heh :). 

The idea of the egg/oil emulsion is a pretty revolutionary one. We see
egg emulsion sauces in some of our sources but nothing like mayo...at
least not that I've seen!!

--Anne-Marie, who grants that that basque guy could cook like an angel
in spite of everything else ;)

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Melissa
Carter
Sent: Monday, June 12, 2006 10:01 PM
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] mayo questions

So I was wondering about sauces in period and started surfing around
looking
at information.  I've always assumed that mayo was/is a modern (for our
purposes) invention and then I found this:

"There is also the theory that the sauce was unnamed until after the
Battle
of Arques in 1589. It was then christened "Mayennaise" in memory of
Charles
de Lorraine, duc de Mayenne, because he took time to finish his meal of
chicken with cold sauce before being defeated in battle by Henri IV."

Granted it DOES say theory and I found it here:
http://www.foodhistory.com/foodnotes/leftovers/mayo/info/
So, I am wondering what everyone here has to say about mayonnaise.

TA TA,
Hedwig



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