122. Army Ants vs. Mayonaise

[Jorge]

where does the maynoaise title come from?

In 1756 a sauce made from olive oil and egg yolks was invented by the French chef of Louis François Armand de Vignerot du Plessis, duc de Richelieu. While the Duke was defeating the British at the successful siege of the English-held St. Philip's Castle, 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. Located in Mahón, port city and the capital of Minorca, the successful siege had resulted in the French's gain of the entire island. The chef named the new sauce "Mahonnaise", (or mayonnaise) in honor of the Duke's victory.

[stip]

I should have been able to pull that from the lyrics. I'm getting sloppy in my old age

[epilogue]

I should have been able to pull that from the lyrics. I'm getting sloppy in my old age