*mayo

Mayonnaise is an emulsified sauce made from egg yolks, oil, and an acid (typically vinegar or lemon juice), with seasonings such as salt and mustard. The technique of emulsification—whereby oil droplets are suspended in the aqueous component—requires careful whisking or mechanical beating to create the characteristic creamy, stable consistency. Originating in 18th-century France, with disputed etymology (variously attributed to the port of Mahón in Menorca or the French word "mayen"), mayonnaise became a foundational condiment in French cuisine before spreading globally. Commercial variants often include additional emulsifiers, stabilizers, and preservatives to extend shelf life and maintain consistency.

Traditional mayonnaise uses a ratio of approximately 1 part egg yolk to 120–150 parts oil, making it an oil-rich preparation with a pale yellow to ivory color and rich, slightly tangy flavor. Regional variations exist: Japanese Kewpie mayonnaise incorporates egg yolks and sometimes rice vinegar for a sweeter profile, while some European versions use whole eggs rather than yolks alone.

Mayonnaise functions as a base sauce, sandwich spread, emulsifying agent, and binding element across numerous culinary traditions. In French cuisine, it forms the foundation for compound sauces such as aioli (garlic-infused), rémoulade (with pickles and capers), and sauce gribiche (with hard-boiled egg). Anglo-American cooking employs it extensively in sandwiches, salad dressings, and dips; potato salad, coleslaw, and egg salad rely on mayonnaise as a key binder. Asian cuisines, particularly Japanese and Korean, use mayonnaise in okonomiyaki, takoyaki, kimbap, and other applications. It serves as an emulsifier in dressings and can be flavored with herbs, spices, and other ingredients to create compound versions for specific dishes.