c. real mayonnaise

Mayonnaise is a stable emulsion of egg yolks, oil, and an acid (typically vinegar or lemon juice), seasoned with salt and often mustard. Originating in 18th-century France, the ingredient is believed to derive its name from the port city of Mahón in Minorca, though this etymology remains debated. Traditional or "real" mayonnaise is distinguished by its preparation through hand whisking or mechanical emulsification rather than relying on added emulsifiers or stabilizers. The ingredient has a pale ivory to pale yellow color, a rich and creamy texture, and a tangy flavor profile balanced by the fatty mouthfeel of the oil base.

Real mayonnaise contains no added starches, gums, or chemical emulsifiers; the lecithin naturally present in egg yolks serves as the sole emulsifying agent. The ratio of oil to egg yolk is typically 1:1 by weight or slightly higher, though ratios may vary by regional tradition. The character of the finished product depends significantly on the oil used—traditionally neutral oils like peanut oil, or flavorful oils such as extra-virgin olive oil in southern European variants.

Mayonnaise functions as both a condiment and a culinary foundation ingredient across numerous cuisines. It serves as a base for aiolis, remoulades, and sauce variations in French cuisine; accompanies sandwiches, burgers, and fries across North America and Northern Europe; and features prominently in Japanese kewpie-style preparations. In cooking, it emulsifies into warm sauces, enriches potato salads and coleslaw, and acts as a binding agent in salads and seafood preparations. Real mayonnaise, with its higher egg yolk content and absence of stabilizers, offers superior taste and texture for applications where the condiment is featured prominently rather than serving merely as a background element.