lb. 8 oz mayonnaise
Mayonnaise is high in calories and fat, primarily from the oil content; it contains vitamin E and small amounts of B vitamins from the egg yolks. It is not a significant source of protein or micronutrients due to its composition.
About
Mayonnaise is an emulsified condiment produced by whisking together egg yolks, oil, and an acidic ingredient—typically vinegar or lemon juice—along with salt and seasonings. The emulsion is stabilized by the lecithin naturally present in egg yolks, which allows the suspension of oil droplets in the aqueous phase. The result is a thick, creamy, pale yellow sauce with a rich mouthfeel and tangy flavor profile. While mayonnaise as a standardized product emerged in 18th-century French cuisine (originally associated with Port Mahon), variations have existed across Mediterranean and Northern European cuisines for centuries. Commercial mayonnaise typically contains 65-80% oil by weight, egg yolks, vinegar, salt, and often includes stabilizers and preservatives.
Culinary Uses
Mayonnaise functions as both a condiment and a base for derivative sauces in kitchens worldwide. It is fundamental to sandwiches, burgers, and cold preparations in American and Northern European cuisines. In French cooking, it serves as the foundation for compound sauces such as aioli, rémoulade, and sauce verte. It is used as a binding agent in salads (potato salad, coleslaw, tuna salad), incorporated into baking for moisture and tenderness, and employed as a dip or finishing element for vegetables and fried foods. Mayonnaise is essential in Japanese kewpie variations and appears in Latin American ceviches and Southeast Asian preparations. It pairs well with acidic foods, proteins, and vegetables.