 However, other sauces similar to mayonnaise seem to have existed in France prior to the conquest of Mahon by Richelieu.In a book published in 1742, François Marin gives a recipe for a sauce that is close to the modern mayonnaise, and inspired by remoulade sauce, and by aioli.Another version is Grimod de La Reynière's 1808 "bayonnaise" sauce which is a sort of aspic