dressing; 1 cup mayonaise

Mayonnaise is an emulsified condiment composed primarily of egg yolks, neutral oil, and an acid (typically vinegar or lemon juice), with seasonings such as salt and sometimes mustard or garlic. The emulsion is created by slowly whisking oil into egg yolks, which contain lecithin—a natural emulsifier that allows the two otherwise immiscible liquids to bind into a creamy, stable sauce. Originating from Mahón, Spain (though the etymology is debated), mayonnaise became a cornerstone of French cuisine and subsequently spread worldwide, becoming fundamental to Western cooking. Traditional mayonnaise is made by hand; commercial versions are produced at high speed using industrial emulsifiers and may contain additional stabilizers or modified ingredients.

The color ranges from pale ivory to light yellow depending on the egg yolk quality and oil type. The texture is thick and unctuous, and the flavor is rich and slightly tangy with subtle savory undertones. Variations exist globally—Japanese mayonnaise (Kewpie) uses whole eggs and includes MSG and rice vinegar; aioli, though often confused with mayonnaise, is garlic-based and may use oil alone.

Mayonnaise serves as both a standalone sauce and a base for countless derivative condiments. It is essential in sandwiches, wraps, and burgers, where it provides moisture and richness. In cold dishes, mayonnaise is used in potato salad, coleslaw, tuna salad, and egg salad throughout Western cuisines. It forms the foundation for compound sauces such as tartar sauce, remoulade, and thousand island dressing, and is whipped into dressings for salads and vegetables. In baking and desserts, mayonnaise adds moisture to cakes and cupcakes. Chefs incorporate it into pasta salads, deviled eggs, and crudités. Mayonnaise pairs well with seafood, poultry, and vegetables, and is particularly valued for its ability to bind ingredients and create silky textures in preparations.