-cup mayonnaise

Mayonnaise is an emulsified condiment composed primarily of egg yolks, oil, and an acidic ingredient such as vinegar or lemon juice. The emulsion is created through vigorous whisking or mechanical agitation, which suspends the oil in the egg yolk's lecithin, creating a stable, creamy sauce. Mayonnaise originated in 18th-century France, with disputed origins attributed to either the port city of Mahón in Menorca or the French word "moyeu" (egg yolk). The condiment exists in numerous regional variations—French mayonnaise is often enriched with cream, while Japanese Kewpie mayonnaise incorporates egg yolks only (no whites) and adds MSG and sometimes rice vinegar for a distinctly tangy, rich flavor profile.

Commercial mayonnaise typically contains emulsifiers and stabilizers to maintain consistency, while homemade versions rely on careful technique and ingredient ratios. The fat content varies from roughly 70-80% in traditional formulations to lower-fat versions with added water and additional stabilizers.

Mayonnaise functions as both a base ingredient and a finishing condiment across numerous cuisines. It serves as the foundation for emulsified sauces such as aioli, remoulade, and tartar sauce, and is essential to composed dishes like potato salad, chicken salad, and coleslaw. In contemporary cuisine, mayonnaise is spread on sandwiches, used as a dip, whisked into salad dressings, and incorporated into marinades. Regional applications vary significantly: Spanish cuisine features it prominently in ensaladas, Latin American cooking employs it in ceviches and cremas, and Asian cuisines—particularly Japanese—use mayo-based preparations in sushi rolls and okonomiyaki. Mayonnaise pairs particularly well with acidic or piquant flavors (capers, anchovies, fresh herbs) and rich proteins.