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What if we all said no to fake food?
Mayonnaise is said to be the invention of the French chef of the Duke de Richelieu in 1756. While the Duke was defeating the British at Port Mahon, his chef was creating a victory feast that included a sauce made of cream and eggs. When the chef realized that there was no cream in the kitchen, he improvised, substituting olive oil for the cream. A new culinary masterpiece was born, and the chef named it "Mahonnaise" in honor of the Duke's victory.
In 1905, two years after arriving in the United States, German immigrant Richard Hellmann opened up a delicatessen in New York City. His wife's delectable recipe for mayonnaise was featured in salads and sold in the deli, and the condiment quickly became so popular that Hellmann began selling it in "wooden boats" that were used for weighing butter.
Originally, two versions of the recipe were sold, and to distinguish between them, Hellmann put a blue ribbon around one. The "ribbon" version was in such high demand that in 1912, Hellmann designed what is today the iconic "Blue Ribbon" label, to be placed on larger glass jars.
Our mayonnaise and salad dressings are a natural source of 'good oils' and contain essential fatty acids and important vitamins. We offer a wide range of light, low-carb and low-cholesterol products. Recent examples are Hellmann's Canola mayonnaise in the USA.
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