What was the last name of the first man to bottle mayonnaise?
Answer: In 1905, two years after arriving in the United States, German immigrant Richard Hellmann opened up a delicatessen in New York City. His recipe for mayonnaise was featured in salads and sold in the deli. The condiment became so popular that Hellmann began selling it in bulk to other stores. 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.
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.
Hellmann’s has always recognized consumers’ demand for new and delicious products, and their desire to eat real foods. Here is a quick timeline of product introductions.
1920’s – Hellmann’s® introduced Tartar Sauce and Sandwich Spread.
1980’s – Light and Canola Cholesterol Free Mayonnaise were introduced.
1985 – Low Fat Mayonnaise Dressing is introduced.
1992 – Hellmann’s® adds mustard with the introduction of Dijonnaise™ Creamy Mustard Blend.
2002 – New mayonnaise with an ethnic twist introduced: Mayonesa Con Jugo de Limón (Mayonnaise with Lime Juice), a flavor very popular among Hispanics. The lime juice adds a unique flavor to the classic, beloved mayonnaise.
2008 – Mayonnaise Dressing with Olive Oil is introduced. It combines the creamy, rich taste of Hellmann’s® with the delicious goodness of olive oil.
2010 – Hellmann’s® is the 1st consumer product of its stature and volume in the packaged foods industry to use 100% cage-free eggs, as certified by the American Humane Association(AHA) in its Light Mayonnaise.
2011 – Hellmann’s® adds AHA-certified cage-free eggs to two of its signature recipes: Canola Cholesterol Free Mayonnaise and Hellmann’s® Mayonnaise Dressing with Olive Oil.
2011 – Launched first limited-edition flavor: Mediterranean Garlic.
2012 – Hellmann’s® is committed to using cage-free eggs in its entire product line. Once the entire line is changed to certified cage-free eggs, it will impact approximately 1.8 million egg-laying hens.
2012 – Two more limited-edition flavors are released: Spicy Buffalo and Southwestern Ranch.