c. mayo

CondimentsYear-round

Mayonnaise is calorie-dense due to its high oil content, providing approximately 90-100 calories per tablespoon, and contains fat-soluble vitamins from egg yolks, particularly choline and selenium. Light or reduced-fat versions contain fewer calories but may rely on additional stabilizers and thickening agents.

About

Mayonnaise (often abbreviated as mayo) is a thick, creamy emulsion made from egg yolks, oil, and an acid—typically vinegar or lemon juice—whipped together to create a stable suspension. The emulsification is achieved through the lecithin naturally present in egg yolks, which allows the oil and aqueous ingredients to combine into a homogeneous mixture. Classical mayonnaise originates from French cuisine, with its name possibly derived from Mahón, the capital of Menorca, though this etymology is debated. Modern commercial versions often include additional stabilizers, preservatives, and sometimes whole eggs or egg substitutes to improve shelf stability and texture.

Culinary Uses

Mayonnaise serves as a foundational condiment and binding agent across countless cuisines. It functions as a sandwich spread, a base for aioli and compound sauces (béarnaise derivatives), a key ingredient in salads such as potato salad, tuna salad, and coleslaw, and an emulsifier in dressings and dips. In Mediterranean cooking, it pairs with seafood; in American cuisine, it anchors sandwich culture. It is also used as a finishing component for fried foods and a base for flavored spreads when infused with herbs, garlic, or spices. Proper technique requires whisking at a steady pace while adding oil gradually to maintain emulsion integrity.

Forms & Preparations

  • Homemade (freshly whipped) — Made by hand or with an electric mixer by emulsifying egg yolks, oil, and acid; offers superior texture and customizable flavor but has a shorter shelf life (3-5 days refrigerated).
  • Commercial Jar — Mass-produced and stabilized with xanthan gum, soy lecithin, or other emulsifiers; shelf-stable for extended periods and standardized in texture, though sometimes less rich in flavor than homemade versions.
  • Aioli/Flavored Variations — Mayonnaise infused with garlic, herbs, spices, or other aromatics; used for specialized applications such as garlic aioli with seafood or herb mayo with sandwiches.
  • Light/Reduced-Fat — Formulated with reduced oil content and added water or thickening agents; contains fewer calories and fat but may have altered mouthfeel and binding capacity.
  • Japanese Kewpie — A distinct style using only egg yolks (not whole eggs) and featuring a slightly sweeter profile; common in Japanese cuisine and increasingly available in Western markets.
  • Vegan — Made without eggs using plant-based emulsifiers such as aquafaba or soy lecithin; replicates traditional mayo's texture for dietary-restricted applications.

Substitutes

  • Unknown — Provides creaminess and tangy flavor with lower fat content; use 1:1 as a direct replacement for lighter applications, though it lacks the same richness and emulsifying properties for sauces.
  • Unknown — A garlic-infused emulsion made similarly to mayo but with minimal or no added acid; use as a functional replacement when garlic flavor is desired, maintaining similar emulsification capacity.
  • Unknown — A tangy, thicker dairy product that works well for dressing and binding applications; substitute at 1:1 ratio but note it will not achieve the same light, airy texture mayo provides.
  • Unknown — Uses chickpea liquid instead of eggs to create an emulsion; replaces mayo 1:1 in most applications, though setting time and thickness may differ slightly.
  • Unknown — Thinner and more acidic; works best thinned with milk or broth for applications like dressings; use in equal parts combined with another ingredient for best results.