Before the sauce called Mayonnaise appeared in French cookbooks in the 18th century, several versions of similar sauces existed in Spain and in France.
In 1750, Francesc Roger Gomila, a Valencian friar, published a recipe for a sauce similar to mayonnaise in Art de la Cuina (‘The Art of Cooking’). He calls the sauce aioli bo.
Earlier recipes of similar emulsified sauces, usually bearing garlic, appear in a number of Spanish recipe books, dating all the way back to the 14th century Llibre de Sent Soví, where it is called all-i-oli, literally ‘garlic and oil’ in Catalan.
This sauce had clearly spread throughout the Crown of Aragon, for Juan de Altamiras gives a recipe for it in his celebrated 1745 recipe book Nuevo Arte de Cocina (‘New Art of Cooking’).
A simple, creamy spread that’s perfect for leftover turkey sandwiches after Thanksgiving, or anytime.
Sage Mayonnaise Recipe
- 2 tablespoons mayonnaise
- 2 ounces goat cheese, softened
- 1 tablespoon finely minced fresh sage
- Salt, to taste
- Freshly ground black pepper
In a small bowl, combine ingredients until well blended. Refrigerate until ready to serve.
Makes approximately 1/4 cup.