I accept that mayonaise is an evolution of allioli (but maintain that the historical fact is that its american ubiquity routes through french chefs).
Wikipedia also doesn’t say that it’s not a mother sauce, if you scroll down you’ll find this: “Auguste Escoffier wrote that mayonnaise was a French mother sauce of cold sauces,[27] like ’espagnole or velouté. “ I originally wrote “controversially a mother sauce” because the most common listing of mother sauces on the internet is ~wrong- The youtube video i linked includes primary source scholarship on the topic that has begun to update the general understanding in the direction that the quote supports.
Mayonnaise is an evolution of aillioli, but not the same thing: it doesn’t have garlic. In fact, southern France also has aioli, with garlic, and these two things are separate.
I accept that mayonaise is an evolution of allioli (but maintain that the historical fact is that its american ubiquity routes through french chefs).
Wikipedia also doesn’t say that it’s not a mother sauce, if you scroll down you’ll find this:
“Auguste Escoffier wrote that mayonnaise was a French mother sauce of cold sauces,[27] like ’espagnole or velouté. “
I originally wrote “controversially a mother sauce” because the most common listing of mother sauces on the internet is ~wrong- The youtube video i linked includes primary source scholarship on the topic that has begun to update the general understanding in the direction that the quote supports.
Mayonnaise is an evolution of aillioli, but not the same thing: it doesn’t have garlic. In fact, southern France also has aioli, with garlic, and these two things are separate.