41. Mayonnaise - Used as a dip, spread, or mixed in with other ingredients to create dressings and marinades, mayonnaise is a kitchen staple for many households. When in a pinch you can also make your own at home by using oil, egg yolks, and vinegar or lemon juice. It can also be the base for other dips such as tartar sauce, ranch, and more. Although French chefs are credited for the invention of this well-loved condiment, some historians may argue that the origins of mayo can be dated back to the Egyptian and Roman times. The most common story told is that a French chef in 1756 needed to prepare a cream sauce, however, he could not locate the cream in time so he created his own by using olive oil and eggs. It was well-received by the guests of the victory feast for the capture of Port Mahon in Spain. Mayo has since evolved and has been perfected over the years with variations in seasoning and techniques for creating emulsions.
42. Chamoy - This fruity chili sauce balances salt, sweet, spicy, and sour, making it a popular go-to in Mexican cuisine. You’ll often see it used on fruits such as watermelons, pineapples, mangoes, and jicama. Sometimes, you’ll even spot it on popsicles and shaved ice for a little kick of extra flavor. Chamoy can be bottled as a sauce but it can also come in a more shallow container which has a thicker consistency. It can also be used for drinks and cocktails by dipping the rim of the glass in a little chamoy sauce before pouring in your chosen drink. It is made from fruits such as apricots, plums, mangoes, or even a combination of these, along with some chili, sugar, salt, and citrus juice. If it is storebought it will have quite a long shelf life as long as it is stored properly, however, if you make your own at home you should probably store it in the refrigerator to lengthen its shelf life and use it up promptly.
