B+ Mayonnaise are specially made for people who are sensitive to fat, eggs, and cholesterol. This product does not contain eggs or cholesterol, and is low-fat and low-sodium.
The first trace of the word ‘mayonnaise’ is in a jelly recipe found in 1806. However, this recipe included no egg, which is the main ingredient in mayonnaise. One story on the origin of Mayonnaise, repeated in countless secondary sources, holds that the condiment was born in 1756 after French forces under the command of Duke de Richelieu laid siege to Port Mahon, on the Mediterranean island of Minorca, now a part of Spain, in the first European battle of the Seven Years’ War. The Duke’s chef didn’t manage to find the cream he needed for a righteous victory sauce, on that island. So he invented an egg and oil dressing dubbed mahonnaise after its place of birth. It has been over 50 years since mayonnaise came to Iran. Its ingredients have been adapted to Iranian taste, and it remains one of the most popular dressings to date.