-1/3 cup mayonnaise

Mayonnaise is an emulsified condiment made by whisking together egg yolks, oil, and an acid (typically vinegar or lemon juice), with salt and seasonings to taste. The emulsion forms when the lecithin in egg yolks binds the oil and aqueous components into a stable, creamy suspension. Modern mayonnaise was likely developed in 18th-century French cuisine, though its exact origins remain debated; some attribute it to Mahón in Menorca, while others trace it to French culinary tradition.

The ingredient has a pale ivory to slightly yellow color, thick and glossy texture, and mild, slightly tangy flavor profile. Commercial mayonnaise typically contains vegetable oils (soybean, canola, or sunflower), while classic preparations use olive oil or a blend. Variations exist globally, including Spanish aioli (with garlic), Japanese Kewpie mayonnaise (made with whole eggs and rice vinegar), and Mediterranean versions enriched with additional seasonings.

Mayonnaise serves as a foundational condiment in countless cuisines, functioning both as a finishing sauce and an ingredient in compound preparations. It is central to sandwiches, burger toppings, and as a base for emulsified sauces like béarnaise and hollandaise derivatives. In salads, mayonnaise binds potato salad, coleslaw, chicken salad, and egg salad; it also forms the base for aioli-style accompaniments to seafood and vegetables. Whisked into dressings, it enriches vinaigrettes and creates creamy dips. Regional applications range from Spanish tapas to Japanese cuisine, where Kewpie mayo is drizzled over okonomiyaki and takoyaki.