cup mayonnaise

Mayonnaise is an emulsified condiment made from egg yolks, oil, and an acid (typically vinegar or lemon juice), with salt and seasonings. The emulsion process, traditionally performed by whisking or blending, creates a stable suspension of oil droplets in the aqueous egg yolk medium, resulting in a thick, creamy sauce with a pale yellow to off-white color. Commercial mayonnaise typically contains soy lecithin or other emulsifiers to maintain stability, and variations exist across regions—French mayonnaise emphasizes mustard, while American versions are often milder and sweeter with added sugar.

The flavor profile is rich and slightly tangy, with subtle eggy undertones. Quality varies significantly based on the ratio of oil to egg (traditional ratios range from 150 to 300 ml of oil per yolk) and the type of oil employed—neutral oils like soybean or canola are standard, though premium versions use olive oil or avocado oil.

Mayonnaise serves as both a standalone condiment and a foundational ingredient in countless culinary applications. It is spread on sandwiches and burgers, used as a base for compound sauces (aioli, remoulade), and incorporated into salad dressings, dips, and bound salads such as egg salad, tuna salad, and potato salad. In various cuisines—particularly American, European, and Latin American—it appears in tapas, entrées, and traditional dishes like Japanese kewpie mayo applications. Mayonnaise is also essential for emulsified sauces and can be thinned with water, vinegar, or mustard to create lighter applications. Proper storage in cool conditions and awareness of raw egg risks (particularly for vulnerable populations) are important considerations in preparation.