The most probable origin of mayonnaise is that the recipe was brought back to France from the town of Mahon in Menorca (Spain), after Louis-François-Armand du Plessis de Richelieu's victory over the British at the city's port in 1756. According to this version, the sauce was originally known as salsa mahonesa in Spanish and maonesa in Catalan (as it is still known on Menorca), later becoming mayonnaise as it was popularized by the French.
The French Larousse Gastronomique 1961 suggests: "Mayonnaise, in our view, is a popular corruption of moyeunaise, derived from the very old French word moyeu, which means yolk of egg." The sauce may have been christened mayennaise after Charles de Lorraine, duke of Mayenne, because he took the time to finish his meal of chicken with cold sauce before being defeated in the Battle of Arques[citation needed].
(source Wikipedia)
Ingredients :
- Kol, iris tipis
- Jagung manis rebus pipilan
- Kentang rebus
- Timun, iris dadu
- Tomat, iris dadu
- Telur, iris tipis
Mayonnaise :
- Plain mayonais
- Susu kental manis
- Saus pedas manis
- Keju cheddar parut
- Sdikit air matang
Method :
- Untuk mayonais, campur smua bahan n aduk hingga rata, beri sdikit air matang bila terlalu kental, aduk kembali.
- Sesaat sebelum dimakan, tuang saus diatas bahan-bahan salad ...
- Bisa disimpan didalam almari es untuk 3 hari :)
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