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Bernard Arnault lost his spot as the world’s second-richest person as a selloff in luxury stocks pushed his

As if to prove a point, I am sitting in front of my computer, typing with one hand and dipping chicken nuggets into mayonnaise with the other. Admittedly, it’s not even the good stuff – it’s M&S-branded mayonnaise, which is fine but certainly no substitute for a delicious Hellman’s. But to me, all mayonnaise, even not-very-good-mayonnaise, is the good stuff. This might come as a surprise. As a food writer, I’m often expected to rise above the simple condiments. The circles I run in, usually full of food lovers and taste-makers, tend to decry mayonnaise, which pains me. “God, I hate mayo,” some of them proclaim. This happened to me not long ago while getting chips at Wetherspoons, as if we were even eating at some sort of paragon of British cuisine. “Mayonnaise is boring!” they shout. “It’s got no flavour! It looks gross!” I cringe because I was about to help myself to the squeezy bottle. I’ve often felt embarrassed by my love for this apparently bland condiment. When the people around me make announcements about the awfulness of mayonnaise, I wonder if my reputation as a gastronome will be tarnished by the sizeable dollop I like to add to the side of my plate. But I’ve noticed a pattern of late, and it’s time to address it: the people who shout obnoxiously about hating mayonnaise are usually white people who are self-described “foodies”, which is perhaps one of the cringiest words of the 21st century. And I’ve had it. I think it’s self-loathing, really. The same white people who decry mayonnaise see themselves in its milky complexion and feel the need to prove that they are different – exotic, even. Maybe it’s even a way of distancing themselves from the proverbial sins of their fathers. But mayo slander won’t give you a blank slate to reinvent yourself. In fact, it’s been unfairly vilified as plain and dull for too long. It’s one of the UK’s favourite condiments – second only to ketchup – for good reason, and has far more potential than we give it credit for. How do I love thee, mayonnaise? Let me count the ways. Firstly, the way it’s made is pure magic. Eggs? Oil? White vinegar? Lemon? As they are, they don’t really make any sense. But blending them somehow creates a smooth, thick, creamy emulsion. Who on earth discovered this? There are numerous legends about how mayonnaise was first invented; some food historians say it was the French, others point to the Spanish. The sauce can be traced back to 1756, and has gone through many iterations before arriving as the eggy, almost jelly-like substance we know today. The other thing I love about mayonnaise is how versatile it is. You can mix it with just about anything – this is something Heinz does with abandon, selling varieties like Mayomust (mayo and mustard) and Mayocue (mayo and barbecue sauce). I draw the line at some of the brand’s more Frankenstein-esque creations – monstrosities such as Creme Egg mayo and hot cross bun mayo. Some things are better left alone. But mayonnaise mixed with other savoury condiments is revelatory, one of my favourites being sriracha mayo. I would highly recommend making your own mixes, as this lets you decide on a ratio that works for you and means you won’t have to stoop so low as to buy anything labelled “Mayoracha”. Mayonnaise also has far more uses than just dipping. You could mix it with ketchup to make a thousand island dressing for salad (although maybe don’t check any calorie counts if you do this… I certainly don’t). One of the best tips I’ve ever been given is to spread a thin layer of mayonnaise instead of butter over the outside of your cheese toasties before grilling them – the fat in the mayonnaise and its uber-spreadable texture will help you achieve an even browning all over the bread. It has non-food uses, too. You can use mayonnaise, for example, to marinade chicken, which yields tender, juicy meat with loads of flavour. Finally, trying different types of mayonnaise from other countries has been quite an adventure for me. Japanese mayonnaise – my utmost favourite – is tangier due to the use of rice vinegar, as well as more unctuous in texture than regular mayonnaise. I squeeze squiggles of it over scrambled eggs, freshly steamed rice, fried chicken, anything. Dutch mayonnaise is richer and more flavourful, which makes dipping chips into it feel quite luxurious. While I have yet to try Russian mayonnaise, I imagine it is just wonderful, considering Russia is the only market in Europe that sells more mayonnaise than ketchup. My love for mayonnaise knows no bounds. Well, there are some bounds; I wouldn’t choose to emulate Kingsman star Taron Egerton, who once told the Off Menu podcast he spreads mayonnaise on his pizza like butter on a slice of bread. That’s taking things a bit too far. And I won’t touch any sweet mayonnaise atrocities. But I urge anyone who’s ever uttered the words “I hate mayonnaise” to give it another chance. Especially if you’re white. Reclaim your condiment! As for me, I’m done with being embarrassed about loving mayo. In fact, I’m off to buy more. Read More Best wines to pair with Thanksgiving dinner Three easy cranberry sauce recipes to try this Thanksgiving Vegetarian and vegan alternatives to classic Thanksgiving recipes

By Casey Hall SHANGHAI Chinese luxury liquor-maker Kweichow Moutai is again looking to diversify from its fiery baijiu

Charles Leclerc saw off team-mate Carlos Sainz by just 0.067 seconds as Ferrari locked out the front row for Sunday’s Mexican Grand Prix. Max Verstappen improved on his final run at the Autodromo Hermanos Rodriguez but could not usurp the Ferrari drivers, finishing 0.097 sec adrift. WEEKEND PREVIEW: How home hero Sergio Perez can save his Red Bull seat The triple world champion also faces a nervous wait to see if he is moved down the grid after being summoned to see the stewards. Verstappen, charged with impeding on the pit exit, was among four drivers who was be hauled in front of the race officials, but only Logan Sargeant received a penalty. Follow updates from the Mexican Grand Prix with The Independent Read More F1 grid: Starting positions for Mexican Grand Prix F1 icon Willy T Ribbs: ‘There were death threats – but I was never going to play the victim’ Charles Leclerc leads shock Ferrari front row at Mexican Grand Prix

Rihanna has been hailed as an icon to mums after sharing a joyous photo of herself breastfeeding her baby boy. The Grammy-Award winner, who’s expecting her second child this summer with A$AP Rocky, announced the launch of a new Savage x Fenty maternity line on Tuesday. Her clothing brand celebrated the release of its new capsule collection for “moms and moms-to-be” by posting snaps of the superstar feeding her one-year-old son RZA. The caption to the Instagram offering read: “Not ur mama's maternity bras...designed by [Rihanna], approved by baby RZA.” Sign up for our free Indy100 weekly newsletter The post racked up nearly 2,000 comments in just six hours as fans gushed over the gorgeous images. “Pregnant with one while breastfeeding another. Women are amazing,” wrote one admirer. “I remember in 2020 when I was breastfeeding I was like damn Riri needs to sell us fashionable maternity bras. Now I need another baby,” joked a second. “I’ve been looking forward to a maternity line even though I don’t have any kids,” admitted a third. “Bless you Rihanna for releasing a maternity collection while I’m pregnant,” said a fourth. “[And] this is why I will always buy everything from Rih! She understands EVERY assignment,” added a fifth. And a sixth said: “I’m so glad I’m waiting to have children. By the time I’m pregnant Rihanna will have made all the accessories for me and my baby to be dope as hell.” The exciting new maternity line features three new bralette styles and comfortable hipster briefs, with prices starting at just £6.60. It also includes an oversized graphic t-shirt that reads: “Make More Babies.” “The new maternity capsule is about bringing that confidence and comfort to moms at every stage of their journeys,” RihannaVogue ahead of the drop. “I want to remind people that you can still channel sexiness and feel good while being a parent.” It’s not the first time the 35-year-old RnB legend has waxed lyrical about motherhood to the fashion mag. Shortly after her internet-breaking Super Bowl performance in February – when she revealed she was pregnant with baby number two - she spoke to British Vogue about how her life has changed since becoming a mum. “It’s everything. You really don’t remember life before, that’s the craziest thing ever,” she said. “You literally try to remember it — and there are photos of my life before — but the feeling, the desires, the things that you enjoy, everything, you just don’t identify with it because you don’t even allow yourself mentally to get that far … because it doesn’t matter.” Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Marisa Tomei had her hair cut by "the best hairstylist in the world".

The fragrance of the summer — that iconic one we’ve all been waiting for — is officially here. Ceremonia, the clean Latine hair care brand, has officially launched its first perfume. Featuring the same signature scent as all its products, Perfume de la Tierra is a woodsy, fresh, and slightly sweet scent that takes you on a “transportive scent experience.” And that it does. The fragrance is nostalgic, reminding us of the array of rainforests from all over Latin America and the Caribbean. It’s rich in culture, versatile, and absolutely perfect as a signature scent.

So many options. So many markdowns. So much time saved by not having to use

Wagons remain a niche segment in the American market, even though so many car critics profess to love