<P> Another suggestion is it derives from Charles de Lorraine, duke of Mayenne, because he took the time to finish his meal of chicken with cold sauce before being defeated in the Battle of Arques . But that battle was in 1589, even further from the first attestation . </P> <P> Recipes for mayonnaise date back to the early nineteenth century . In 1815, Louis Eustache Ude wrote: </P> <P> No 58.--Mayonnaise . Take three spoonfuls of Allemande, six ditto of aspic, and two of oil . Add a little tarragon vinegar, that has not boiled, some pepper and salt, and minced ravigotte, or merely some parsley . Then put in the members of fowl, or fillets of soles, &c . Your mayonnaise must be put to ice; neither are you to put the members into your sauce till it begins to freeze . Next dish your meat or fish, mask with the sauce before it be quite frozen, and garnish your dish with whatever you think proper, as beet root, jelly, nasturtiums, &c . </P> <P> In an 1820 work, Viard describes something like the more familiar emulsified version: </P>

How many eggs are in a jar of mayo