Ridiculous History is a production of IHeart Radio. Welcome back to the show fellow ridiculous historians.

Thank you, as always so much for tuning in.

Let's hear it for our super producer, Max the Freight Train Williams.

Chee, Chu.

You too. Max, Miracle Whip. I'm sorry, I was thinking on a heart on that one. Miracle Whip is not mayo. It's a mayo product for some kind. It's the margarine of mayo. There you go. No one's used the tagline. I can't believe it's not mayo yet. It's true. I can believe it. Man, we were talking about this off mic. You're band, by the way, and I'm Noel. Yeah, I just the mayo is so gross. Just the idea of it, the white stuff, slather, you know, words like that come to mind. But as I think it happened when I, you know, hit my late 30s.

I love it, man.

I'll slather a French fry in that stuff.

Yeah, you'll froth it up.

Yeah.

Like the Dutch.

Yeah. Noel Brown, Ben Bullen here returning with you folks in our continuing series on all things,

condiment. Today we're going series on all things, condiment.

Today we're going to tackle a particular sauce that is surprisingly divisive.

Like you were saying, Noel, this thick, creamy bastard son of eggs and oil is known as mayonnaise.

It's one of the French words

that every American knows

and the texture and color of this

can be kind of off-putting, right?

Yeah, I've made my case for that.

But again, I've moved forward.

Yeah.

I still don't like, it's weird, man. Like, I don't like it when a sandwich you get from a fast food joint, for example, is just overflowing with the stuff. It's squishing out the sides. Don't think anybody loves that. That's why the phrase light mayo is a thing. But I will drown a French fry in the mayo.

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