The origin of mayonnaise is not in America. Legend has it that a French duke (or his chef) invented mayonnaise in the18th century. Another way of saying it is Bayonne sauce in Bayonne town, which later became Bayonne sauce.

To make mayonnaise, all ingredients must be kept at the same temperature. Take the eggs out of the refrigerator, first restore the room temperature, take out the yolk, sprinkle with salt and pepper, stir well, slowly pour in the oil (olive oil, peanut oil and salad oil), then stir gently at the same speed and direction until the consistency gradually increases, then slowly pour in the oil, and finally add vinegar or lemon juice to adjust the taste.

Thousand Island Sauce is the most popular salad dressing in Taiwan Province Province, because it turns orange with Chili sauce, and other ingredients are onions, sweet peppers and pickled melons. Tartar sauce, a white sauce placed next to fish when frying, is also a variant of mayonnaise. Capparis spinosa, olives, onions and lemon juice are indispensable and important contributors. As for steak Tatar, which often appears on the menu, raw egg yolk, onion, sour beans, coriander and onion are surrounded by raw beef and eaten together.

Mayonnaise contains egg yolk, which goes bad easily. Homemade mayonnaise should not be stored in the refrigerator for more than 2 or 3 days. If it tastes a little wrong, you'd better throw it away.