Mayonnaise is an emulsified sauce with its roots in European cuisine, although its exact origin is a subject of debate. Some attribute its creation to the mid-18th century in France, specifically in the city of Mahón, on the island of Menorca. This is where the name "mayonnaise" comes from. In Latin America, this sauce has been adopted and adapted in different countries, and although it is commonly known as "mayonnaise," in some places you may find variations of the traditional recipe to make it healthier or with a local touch. For example, in Mexico and Colombia, it is a popular accompaniment for a wide variety of dishes, while in Argentina and Chile it is also commonly used in salads and sandwiches, retaining the name "mayonnaise."
With the increasing awareness of healthier eating, low-fat versions have emerged that maintain the flavor and texture of traditional mayonnaise, but with fewer calories and fats. These versions often use ingredients like low-fat yogurt and starch to achieve a creamy consistency without the need to use large amounts of oil.
