How was Mayonnaise invented?

Summary

Who Smarted? – “How was Mayonnaise invented?” (May 20, 2026)

Overview

In this lively and hilarious episode, the trusty narrator is joined by a talking mayonnaise bottle named “May” to explore the curious history, science, and global journey of mayonnaise. From its disputed origins in Europe to modern-day Japan’s mayo obsession, the episode mixes kid-friendly banter, fun quizzes, and plenty of engaging facts to answer questions like: Who invented mayonnaise? What makes it so creamy? And just how many weird ways do people eat mayo around the world?

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Key Discussion Points & Insights

1. Disputed European Origins of Mayonnaise (04:06–06:38)

• Controversy Over Invention: The Spanish and French both claim to have invented mayonnaise, though evidence suggests it was a blend of both cuisines.
• Storytime with May:
  • In 1756, Duke Richelieu of France conquered the Spanish island of Minorca. The story goes that his chef invented mayo when he lacked cream and substituted olive oil and eggs instead (04:29).
  • The town of “Mayon” is thought by some to be the source of the name.
• Notable Quote:

  “The Spanish claim they invented mayonnaise, but if you ask the French, they insist it was actually them. But nobody really knows for sure.”
  — May the Mayo Bottle (04:11)

• Alternative Theories: Other possible name origins include the French word for handle (“magne”), an old French word for egg yolk (“mailloux”), and another town (“Bayonne”) where a similar sauce was made (06:17).

2. What’s in Mayonnaise? (07:03–08:38)

• Simple Recipe: At its core, mayonnaise requires only three ingredients: oil, eggs, and an acid (lemon juice or vinegar).
• Science of Creaminess – Emulsification:
  • Egg yolks act as an “emulsifier,” thanks to a substance called lecithin that allows oil and vinegar (which don’t normally mix) to combine smoothly (08:06–09:12).
• Notable Quote:

  “Emulsification is a chemical process where two liquids that don’t generally mix do mix thanks to a third liquid known as the emulsifier.”
  — May (08:06)

• Making at Home:
  • Whisking the ingredients quickly—by hand or with a blender—turns them into a thick and creamy sauce. A pinch of salt is usually added for balance (09:35–10:02).

3. How Does Mayo Taste Different Around the World? (15:17–15:47)

• Regional Variations:
  • In the U.S., whole eggs are used; in Europe, often only the yolks.
  • Vinegar types and added spices also differ, leading to unique flavors in different countries.
• Notable Add-Ins: Salt, sugar, mustard, pepper, paprika, herbs, and other spices may be included.

4. Mayonnaise Goes Global (16:07–21:16)

• The American Mayo Boom:
  • Commercial jarred mayo first appeared in Philadelphia (Schloller Company, 1907), but true mass appeal began with Richard Hellman in New York. His deli’s mayo recipe became wildly popular, leading to the famous Hellmann’s brand by the 1930s. (16:07–17:19)
• Mayo Mania in Russia:

  • Russia is the only European country where more mayo than ketchup is sold, thanks mainly to salads like Olivier and “herring under a fur coat.” (17:37–18:47)

    “Russian cuisine has several salads where mayonnaise is the star of the show.”
    — May (18:08)

• France & Belgium: Known for enjoying mayo on fries rather than ketchup (17:59).
• Japan’s Obsession:

  • Japan has a dedicated mayo museum (Mayo Terrace in Tokyo) and its own Mayonnaise Day (introduced in 2016).

  • Japanese Kewpie mayo uses only yolks and a special vinegar mix, creating a unique flavor.

  • Kewpie uses 10% of all eggs produced in Japan (20:34–20:48).

    “Many people are obsessed with Kewpie mayonnaise because of its very unique taste.”
    — May (19:58)

  • On Mayonnaise Day, restaurants feature special mayo-themed dishes—including mayonnaise desserts! (20:48–21:04)

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Memorable Moments & Quotes

• May’s Sassy Personality:

  “Oh, I'm gonna be the most famous mayonnaise bottle ever!”
  — May (02:07)

• Narrator’s Reluctance over Mayo Desserts:

  “Sorry, Mae. That may be where I draw the line. I love mayo and all, but I don’t want it on my ice cream.”
  — Trusty Narrator (21:04)

• Fun Facts:
  • The word “mayonnaise” could stem from several origins—none certain—leading to fun trivia moments throughout. (“It’s controversial!” — 05:41)
  • Hellmann’s mayo started as a small deli recipe, later becoming a grocery staple worldwide (16:33–17:19).

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Important Segment Timestamps

| Segment | Time | |--------------------------------------------|:---------:| | Mayo’s Goofy Introduction | 01:36 | | European Origins & Name Theories | 04:06–06:45 | | The Science of Mayo (Emulsification) | 07:03–09:12 | | Making Homemade Mayonnaise | 09:29–10:02 | | Mayo Variations by Region | 15:17–15:47 | | US Commercial Success (Hellmann’s) | 16:07–17:19 | | Russia’s Mayo Craze | 17:37–18:47 | | Japan: Mayo Museum & Kewpie | 19:09–20:48 | | Mayo Holiday & Japanese Mayo Fun Facts | 20:48–21:16 |

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Tone & Style

• Conversational and witty, with playful exchanges (May the bottle loves puns and sassy remarks!)
• Engaging and interactive—listeners are challenged to trivia questions throughout.
• Kid-friendly humor keeps things light even while explaining scientific processes or historical details.

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Takeaway

This episode of “Who Smarted?” turns the humble mayonnaise into a global superstar of food science, illuminating its murky origins, the chemistry behind its creamy texture, and the fascinating ways different countries make—and celebrate—it. Listeners will be left hungry not just for sandwiches, but for knowledge, with plenty of laughs and facts for the whole family.

Transcript

[A]

Hey, parents trusty here. You know what I hear constantly from homeschool parents in the whosmarted community? Thank you for introducing us to ixl. I get it. My cousin homeschools her kids and raves about how much IXL helps. We're heading into that stretch where families are finishing the year strong, and then summer hits with travel camps and shifting routines, and that's where IXL shines. IXL is an award winning online learning platform that fits seamlessly into homeschooling, with interactive practice across math, language arts, science and social studies from Pre K through 12th grade. Everything's organized by grade and subject, so you quickly find what each kid needs. Kids get instant explanations. And parents, you get clear Progress reports. Over 15 million students use IXL and it's proven to improve achievement in all 50 states. So make an impact on your child's learning. Who Smarted? Listeners get an exclusive 20% off when they sign up today at www.ixl.com smartid. That's ixl.com/smarted. And now it's time for who Smarted? Mayo. Mayo sandwich. Come. And I want to eat now. Come on, come on. I know there's a little left in the bottom. I don't need much. Just a little more to add some flavor and make this dry turkey sandwich moist. Ah, there we go. I'll just smear it around and. Hmm. Actually, it could use just a bit more. Come on, one more big squeeze.

[B]

Whoa, whoa, whoa, whoa. I think that's enough squeezing. Yeah. Hi. I've given you all the mayo I've gotta give. Woo. Jeez Louise. Yikes.

[A]

Um, I'm sorry, I didn't realize I was bothering you. Um, talking mayonnaise bottle.

[B]

Excuse me, the name's May.

[A]

May the mayo bottle.

[B]

Yeah, that's right. Now if you could just put me down before you sprain a wrist, squeezing so hard.

[A]

Good idea. By the way, I'm the trusty narrator, and you're actually on my podcast, like right now.

[B]

Wha.

[C]

Me?

[B]

I am? Oh, I'm gonna be the most famous mayonnaise bottle ever. Okay, so what's the podcast about?

[A]

Well, it was gonna be about dried turkey sandwiches, but now I'm thinking it should be about mayonnaise.

[B]

Nice try. Don't placate me, narrator.

[A]

What? No, I'm not placating you at all. By the way, smartypants, placating is when someone tells you something they think you want to hear, which I'm not doing at all. In fact, I love mayo. I put it on everything you'd expect mayo to go on. And some things people give me funny looks for. But seriously, I have lots of mayo questions you could clear up because. Well, because you're a mayonnaise bottle.

[B]

Oh, Gotcha. Gotcha. Okay, Just like mayonnaise can bring a dry, tasteless turkey sandwich to life, I may the mayo bottle will bring this dry, tasteless podcast to life. Ayo.

[A]

Well, I wouldn't exactly say who's smart. It is dry and tasteless.

[B]

Oh, then I guess you don't need me. I'll just head on over to the recycling bin. Toodles.

[A]

Wait, wait. On behalf of the Smartypants and I, please stay and answer our mayo related questions.

[B]

Such as?

[A]

Well, for one thing, what's in mayonnaise? Who invented it? What makes it so tasty? And do people eat it all over the world or just in some places?

[B]

Uh huh. You promise no more squeezing?

[A]

Yes, I promise. I've got a brand new jar in my pantry.

[B]

Okay, I'm in.

[A]

Sweet. Get ready for a tasty whiff of science and history on who smarted,

[D]

who's smarted? Who's smart? Is it you? Is it me? Is it science or history? Listen up, everyone. We make smarting lots of fun.

[A]

But who's smart and all right. May the mayo bottle. First things first. Where does mayo come from?

[B]

Oh, boy. We're starting things off with a very controversial topic.

[A]

Uh, we are?

[B]

Yeah. You see, the Spanish claim they invented mayonnaise, but if you ask the French, they insist it was actually them, but nobody really knows for sure. Which means it probably was a combo of both the Spanish and the French. But really, where to even begin?

[A]

How about the beginning?

[B]

Okay, wise guy. Huh? Sure. Let's start at the beginning. Cue the music, maestro. In 1756, Duke Richelieu of France conquered the Spanish island of Minorca, Specifically, the town of Mayon on the Spanish island of Menorca. Rumor has it that when the Duke's chef went to prepare his victory meal, he didn't have any cream with which to make a sauce, which is what he would have made in France. So instead, he grabbed some olive oil and eggs, and mayonnaise was born.

[A]

I see. Smarty pants, did you hear what I heard? Where do you think the word mayonnaise comes from? A, Mayon, the name of the town where it was supposedly invented, B, the word magne, which means handle in French, or C, the word mailloux, which is an old French word for egg yolk. What do you think? I bet most of you said meun. It practically sounds like mayo, right?

[B]

Hey, that's a pretty good guess. But it's actually all three. Huh? Or rather, it could be any one of the three.

[A]

Huh? Yeah. Huh?

[B]

See, this is what I'm talking about when I said it's controversial. The story involving Duke Richelieu conquering Minorca at the battle of Mayon and his chef accidentally whipping up some mayo is just one theory. Another theory is that a mayo like sauce already existed in Spain called salsa mayonnaisa. And another theory is the French invented it. And it comes from either the French word for handle or that old French word for egg yolk, which, of course, is the main ingredient of mayonnaise.

[A]

Oh, boy, that is a lot.

[B]

Oh, but wait, there's more. Yet another theory suggests mayo was invented in the French town of Bayonne and used to be called bayonaise. Wha. Yeah, I know. And bayonnaise was later changed to mayonnaise. Oh, trusty. Ah, it's just all too much, huh?

[A]

That's okay, May. Calm down. Take a breath. I think it's safe to say we can thank the Spanish and the French for giving us mayo.

[B]

Absolutely. Personally, my money is on Spain for OG Mayo. However, we can definitely thank the French for taking mayo and running with it. For example, tartar sauce and remoulade are two French sauces that both use mayonnaise as the base.

[A]

Gotcha. Now, I know you mentioned egg yolks as a main ingredient of mayonnaise, but what else is in mayonnaise? And how do you turn yellow, runny egg yolks into the creamy, smooth, velvety, tangy deliciousness that is mayo? And let's not forget, mayo holds its shape whether it's cold or room temperature. And. Well, I guess what I'm saying is mayonnaise must be made up of lots and lots of different ingredients, right?

[B]

Is that what you think?

[A]

I don't know, smarty pants. Do you know? True or false, mayonnaise can be made using only three ingredients. The answer is true. Welcome. Really?

[B]

Yes, really. Mayonnaise in its simplest form is nothing more than oil, eggs, and an acid, which is generally either lemon juice or vinegar. Yep, that's it.

[A]

That's it. But if it's just oil, eggs, and vinegar, how come it's so fluffy and creamy and tangy and not liquid?

[B]

Because of a little something called emulsification. Oh,

[A]

what's that?

[B]

Emulsification is a chemical process where two liquids that don't generally mix do mix thanks to a third liquid known as the emulsifier. So, for example, when making mayonnaise, the oil and vinegar, obviously, you know, they don't want to mix. You can see it for yourself. If you pour both of them into a bowl, they remain separate. But thanks to the addition of an emulsifier, in this case eggs, the oil and vinegar are able to stick together.

[A]

Wait, so you're saying by adding eggs or egg yolks to oil and vinegar, you can get these ingredients who famously don't get along. To combine?

[B]

Yep, that's what I'm saying.

[A]

But how?

[B]

It's because egg yolks contain something called lecithin. Lecithin has molecules similar to those in oil and in vinegar. So it's able to combine those two things that normally wouldn't combine. The process is called emulsification. The egg yolks are the emulsifier, and the end result is an emulsion.

[A]

And that emulsion is the tangy and delicious condiment known as mayonnaise.

[B]

You got it.

[A]

Okay. But that still doesn't explain how runny, liquidy yellow egg yolks become a thick, creamy condiment.

[B]

Well, that's where this comes in,

[A]

smarty pants. Do you know what that sound is? If you said a blender, mixer, or food processor, you're right.

[B]

You could also just whisk it by hand. But no matter how you choose to do it, the element of rapid whisking, mixing, or blending these three liquids creates a whole new substance that's thick, rich. Oh, and of course, delicious. In fact, it is very easy to make your own mayonnaise right at home. Oh, but do throw in a pinch of salt while you're at it. It helps balance the flavors.

[A]

Noted. Hey, smarty pants. True or false? Even though mayonnaise is so simple, it tastes pretty different depending on where in the world you buy it. If you said true, you're right. Wait, how can three ingredients taste that different?

[B]

Because different regions use different ingredients. I just told you the basic mayonnaise. But you can add all kinds of things.

[A]

And we'll find out what they are right after this quick break and a word from our sponsors. Hey, smarty families. I've had the Skylight calendar in our kitchen for about a week, and I'll just tell you what changed. It became the one source of truth before this, Keeping track of who, what, when, and where with sticky notes, group text, and hopefully me remembering to get the groceries. Now everyone checks the same screen. The meal planning feature alone has saved us from the nightly what's for dinner spiral, and I can pull recipes right into it. Skylight is the calendar I Didn't know I needed. Skylight is designed to bring families together for more time. It syncs seamlessly with Google Calendar, Apple Calendar, and Outlook with customizable daily, weekly, and monthly views. The tasks feature helps kids build healthy routines and independence. Brushing teeth, homework, and chores become fun and rewarding. Assign each family member their own color and the excuses disappear. If you're not 100% thrilled in four months, you can get a full refund. Now, you know I love an adventure, but Skylight has helped me make organizing the family less of a safari. Families are better when they're working together. Right now, Skylight is offering our listeners $30 off their 15 inch calendars by going to myskylight.com smarted go to myskylight.com smartED for $30 off your 15 inch calendar. That is my S K Y L I G H T.com smarted. You know what I love? TaskRabbit when we moved our whosmarted office, how did we find our mover TaskRabbit When I've got errands piling up and zero time to run them? TaskRabbit Ikea furniture assembly that's about to drive me mental? I Call me a tasker. I've been blown away by how helpful and awesome they are every single time. TaskRabbit connects you with skilled taskers in your area for moving furniture, assembling, home repairs, mounting a tv, yard work, you name it. You can search based on cost, skill set, availability, and past client reviews, and these taskers have put in the reps over 3.4 million million pieces of furniture assembled. 700,000 home repairs. 1 1/2 million moves and counting. I love TaskRabbit smarty pants. And you will too. When life happens, your to do list grows. Get ahead of it now and get $15 off your first [e-mail] or on the TaskRabbit app. Using promo code smarted, taskers book up fast, especially for same day tasks. So book trusted home help today. That's $15 off your first task using promo code smarted with the TaskRabbit app [e-mail]

[C]

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[A]

Hey smarty pants. Trusty narrator here. Spring is here and you know what that means on the farm. Baby chicks hatching inside their eggs. Calves moving into their tiny little houses. Flowers figuring out when it's time to wake up. And yes, that smell. You know the one. If you've ever wondered why any of that happens, I have got the show for you. The Super Smart Farm Show Podcast. But don't take it from me. Take it from my friend Elmer, who actually lives this stuff and hosts the show this spring on the Super Smart Farm show, we're hatching chicks, visiting baby calves, and yes, we are going to talk about why farms smell funny in the spring. And trust me, once you know the reason, you'll never look at your garden the same way again. See what I mean? That Super Smart Farm show of Family Pop podcast that answers every question you never knew you had about farms, animals and food. Playful, curious and genuinely smart. From the Lancaster Farming Team who've been covering agriculture since 1955. Find Super Smart Farm show wherever you get your podcasts [e-mail] now back to who smarted? Wow, it really isn't that hard to whisk up some homemade mayo that tastes. Mmm. Yum. Just as good as the store bought mayo.

[B]

Hey, but also, you're right.

[A]

But wait, what other kinds of mayos are there?

[B]

Well, mayonnaise makers in the US tend to use whole eggs, but in Europe they often just use the yolks, resulting in a different taste. They may also use different types of vinegar, which changes the taste as well. Plus there's salt, sugar, pepper, paprika and other spices and herbs that might be added. Even mustard, which does affect the taste.

[A]

Gotcha, smarty pants. True or false? Mayonnaise is loved worldwide.

[B]

The answer is true. All the various ways you can make and use mayonnaise has made mayo pretty universally loved all over the world.

[A]

Great. But I am curious, how did it first become popular in the U.S. that's

[B]

a little less tricky to figure out here in the United States. Commercially available mayonnaise in jars was first introduced in Philadelphia in 1907 by the Schloller Company. But just a few years later, somebody else started making and selling mayonnaise in New York City. And that's when it got really big and really popular. That somebody was a guy Named Richard Hellman.

[A]

Richard Hellman. Hellman, Smarty pants. Does that name ring any bells? Why, of course. Hellman's brand mayonnaise.

[B]

Ding, ding, ding, ding, ding. You got it. Richard Hellman came to New York City from Germany, where he met and married a woman named Margaret. Together, Richard and Margaret opened a deli called Hellman's Delicatessen in 1913, where they made and sold their very own mayo. It became huge. It was so popular, it spread throughout the country. By the 1930s, Hellmann's was the biggest selling mayo in America. And in the 1960s and 70s, it spread throughout the world. Now you can get Hellman's mayo pretty much everywhere.

[A]

Wow, an American success story. And speaking of those other parts of the world, May, are any other countries as crazy about mayo as we are

[B]

here in the U.S. oh, they sure are, Trusty. In fact, I would say parts of the world love mayo even more than we do.

[A]

Pop quiz time, smartypants. Which country is the only European country where people buy more mayonnaise than ketchup? Is it Belgium, France, or Russia?

[B]

If you said Russia, you're right.

[A]

I gotta say, that kind of surprises me, May. I've heard in France and Belgium, they put mayo on their fries the way we put ketchup on our fries.

[B]

That's true, Trusty. But one of the reasons Russia might be buying so much more mayo is because of their salads.

[A]

Salads? How so?

[B]

Oh, easy. Russian cuisine has several salads where mayonnaise is the star of the show. There's the Oliver salad, which is made using lots of different veggies, eggs, meat, and, yep, mayo.

[A]

That sounds interesting.

[B]

Oh, trust me, trusty. It is very yummy, if I do say so myself. You have heard of Russian dressing, huh? Also made with mayo?

[A]

Oh, yeah.

[B]

Oh, and Russians don't skimp on the mayo either. They've got a mayo heavy dish called herring under a fur coat. It's a layered salad with herring, potatoes, beets and eggs.

[A]

And let me guess. Mayo.

[B]

Ding, ding, ding. Of course, there's another country that loves mayo so much, they have a museum dedicated to mayonnaise.

[A]

A mayo museum? Smartypants, which country do you think has a mayo museum? Is it Japan, China, or South Korea? The answer is Japan.

[B]

And not only does Japan have a mayonnaise museum, they even have a mayonnaise holiday.

[A]

What? A museum and a holiday. I gotta see this. Hang on.

[B]

Are we where I think we are?

[A]

Yep. I teleported us to Tokyo, Japan. Now, where is this museum?

[B]

It's right in front of you welcome to Mayo Terrace, AKA Tokyo's Museum of Mayonnaise.

[A]

I gotta say, it's beautiful.

[B]

I know, right? Here you can tour the mayonnaise factory, sample some potato salad made with fresh mayo, of course, and learn about the history of Japanese mayonnaise.

[A]

Is Japanese mayo different than other mayo?

[B]

Oh, it sure is. Mayo Terrace is run by the Japanese mayonnaise brand Kewpie, which has a loyal following not just in Japan, but around the world. Many people are obsessed with Kewpie mayonnaise because of its very unique taste.

[A]

I see. And what makes it taste so different?

[B]

Well, instead of using regular white vinegar, Kewpie Mayo uses a unique blend of rice vinegar and malt vinegar, giving it a unique tang. Plus, they only use the egg yolks, so it's a little more yellow in color.

[A]

Smarty pants, true or false? Kewpie Mayo uses 5% of all the eggs produced in Japan. If you said true, you're wrong. They actually use 10% of all the eggs produced in Japan.

[B]

As for the mayo holiday, Mayonnaise Day was first introduced in 2016. In March, people all over the country celebrate mayo as restaurants offer special mayo centric dishes, which even include mayonnaise based desserts.

[A]

Oh, sorry, Mae. That may be where I draw the line. I love mayo and all, but I don't want it on my ice cream. But I do want it on my dry turkey sandwich, which is back in my kitchen. Ah, there it is. And it could use one more dab of mayo. I'll just open the new jar in my pantry.

[B]

Or you could just give me one more squeeze, you know, for old time's sake.

[A]

Aw, thanks. Maybe a special shout out to Kai and Cooper from Pacifica, California, who love who's Smarted because it's a fun way to learn and wanted to thank us for feeding their brains and making them laugh. Well, I'm just glad your brains are so hungry for knowledge, smarty pants. Thanks for smarting with us this episode. Mayonnaise was written by Phil Craft Mayo Jeremy and voiced by Cat Cupie Searle and Jerry Colbert. Technical direction and sound design by Josh Hellman's Hahn. Our associate producer is Max Coleslaw Kamowski. The theme song is by Brian Shrimp Salad Suarez. Lyrics were written and performed by Adam Deviled Eggs Davis. Who Smarted was created and produced by Adam Tex Davis and Jerry Colbert. This has been an Atomic Entertainment production.

[D]

Who Smarted.