This condiment was created by accident on the island of Menorca in 1756, when the French Marshal Richelieu defeated the British army in the battle for the port of Port Mahon. In honour of the victors, he ordered a banquet to be prepared where a sauce made from cream and eggs was to be served. However, the cream curdled, so the quick-thinking chef replaced the cream with oil, and the new sauce, "mahonnaise", was born.

Today, it is the basis for the production of various dressings and sauces and is a very popular part of the menu. Egg yolks, high-quality oil and spices can thus create an interesting condiment in a matter of moments.

It has a sweet taste and a neutral character.