Mayonnaise itself comes from a mixture of oil, egg, vinegar, spices and other condiments. The name mayonnaise reportedly comes from the word "Mahonnaise." It was called mayonnaise after a misspelling in an 1841 cookbook.
It is believed that mayonnaise's first use was in the 1750s after the French had captured the city of Mahon, thus the name Mahonnaise. The Duke of Richelieu is credited for inventing the substance, although it may have been created by his personal chef at the time. Historians believe that French immigrants carried the recipe with them when they moved to Minnesota. Other places in France claim to have invented mayonnaise, including the cities of Les Mayonnes and Bayonne.
To make homemade mayonnaise takes one large egg, 1 tablespoon of Dijon mustard, 1 1/3 cups of vegetable oil and 4 tablespoons of wine vinegar or fresh lemon juice. To mix, place the egg and mustard in a food processor or blender. Slowly add the oil, and then the wine vinegar or lemon juice. This recipe can be hand-whisked, but only the yolk of the egg should be used in preparation. Because mayonnaise is a dairy food, it should always be refrigerated when it is not in use.