Brief History of Mayo:
Sources place the origin of mayonnaise as being the town of Mahón in Menorca, Spain, from where it was taken to France after Armand de Vignerot du Plessis'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 (later maionesa) in Catalan (as it is still known in Menorca), later becoming mayonnaise as it was popularized by the French.
The Larousse Gastronomique 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.
Nineteenth-century culinary writer Pierre Lacam suggested that in 1459, a London woman named Annamarie Turcauht stumbled upon this condiment after trying to create a custard of some sort.
I made my first batch of mayo yesterday. I am not impressed with the flavor. One of my good friends, who is a chef suggested that the flavor was "clean". He makes mayo with avocado and almond oil. He suggested I use lemon instead of vinegar.
It is very important that children get the right amount of fats in their diet. Healthy fats improve nerve function, coordination, cognition, and hormone regulation. Store bought mayo contains mostly canola oil. My mayo contains mostly grapeseed oil, then coconut oil, and finally a little canola oil. Next time I will follow my friend's recommendations and make it his way.