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Original recipe have just olive oil, egg yolks and a pinch of vinegar or lemon juice. It originated in the city of Mahon in the balearic isle of Menorca and brought to France after the invasion of the isle by french troops in 1756. In Spain mayonnaise (or mahonesa) doesn't contain any mustard.


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In italy mustard is a thing, mayonnaise is another thing they are really different. Basically mayo in italy is eggs and oil (you can add salt, vinegar etc... but they are not necessary... also it can be olive oli, seed oil etc... and you can decide to only use yolks). Mustard is not an italian thing, you will find it anyway but not under mayo. PS. I like to ...


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From experience, mayo across Europe differs widely from country to country. Even within a country, the differences brand to brand are huge. Just compare the colours (hey, that tells you I'm in the UK) of various brands. In the UK Hellmans is not mustarded (Rapeseed Oil (78%), Water, Pasteurised Free Range Egg & Egg Yolk (7.9%), Spirit Vinegar, Salt, ...


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So far generic-American mayonnaise, polish mayonnaise, Japanese mayonnaise, and French (I presume) mayonnaise, are all I've come across with the polish one being the only one I remember having mustard as an ingredient. The difference I noticed with "French" mayo was that it was made with lemon juice rather than just vinegar. (I vastly prefer this style ...


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The difference in Mayonnaise is varied. For example, in the USA Hellman's and Best Foods Mayonnaise (Same company by the way and same product) add sugar to reduce the acidity. Regional tastes are also taken into account by the manufacturers. Hellman's mayo in Europe has different ingredient percentages than the same mayo uses for the American market. Many ...


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