The actual origin of Mayonnaise is still questionable by culinary historians, but most agree that it likely originated in France or Spain.
One theory suggests, In 1756, a French chef in Mahón, Menorca, Spain invented a popular sauce for Duke of Richelieu's feast.
He created it using an egg yolk, olive oil, and lemon juice sauce that became popular in France and Spain.
Some historians suggested that it existed way before in 18th century France, it was called "aioli" or "allioli," traditionally served with dishes.
By the 19th century, it spread throughout Europe and North America, serving as a dipping sauce, sandwich spread, salad and other dishes.
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