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Kielecki Mayonnaise the best, very very good. — Preceding unsigned comment added by 109.95.115.62 (talk) 11:21, 26 July 2024 (UTC)[reply]

Change “Origin: Spain, France” for “Origin: Spain” The whole article says so. Either from Mahon or from Valencia, it’s origin is demonstrated to be in Spain. France may have adopted and exported it, but the origin is Spain. It’s like saying than Pizza is American instead of Italian because it’s widely eaten in the US. 2804:7F0:B500:2925:3891:1E4D:2591:38E6 (talk) 21:11, 23 June 2024 (UTC)[reply]

 Not done for now: please establish a consensus for this alteration before using the {{Edit semi-protected}} template. I object this change as per the references here. (^[1]) Maybe try seeking consensus? ABG (Talk/Report any mistakes here) 02:26, 24 June 2024 (UTC)[reply]

References

ABG (Talk/Report any mistakes here) 02:26, 24 June 2024 (UTC)[reply]

So, apparently, the egg whites can help with the emulsion? But apparently it's not as powerful at emulsifying as the yolk. Should we add this to the article? — Preceding unsigned comment added by EdwinAmi (talk • contribs) 06:26, 22 January 2025 (UTC)[reply]

It’s origin is in Spain, not “Spain and France” 2804:7F0:B500:2925:3891:1E4D:2591:38E6 (talk) 21:12, 23 June 2024 (UTC)[reply]

Polish page about mayonnaise - www.majonzkielecki.pl, and very good jokes about Kielecki Mayonnaise. — Preceding unsigned comment added by 109.95.116.109 (talk) 08:00, 26 July 2024 (UTC)[reply]

It needn't be actually cold. Drsruli (talk) 00:17, 7 September 2024 (UTC)[reply]