mayonaise

Mayonnaise is an emulsified condiment composed of egg yolks, oil, acid (typically vinegar or lemon juice), and seasonings. The emulsion is created through the mechanical whisking or blending of egg yolks with oil, where the lecithin in the yolk acts as an emulsifier, allowing water-based and fat-based components to bind into a stable, creamy suspension. The result is a thick, pale yellow or white condiment with a rich, slightly tangy flavor.

Traditional mayonnaise, as codified in French cuisine, emerged in the 18th century, though similar preparations existed earlier. Regional variations exist worldwide—Spanish alioli traditionally uses garlic, while Japanese kewpie mayonnaise includes egg yolk and mirin for sweetness. The ingredient is shelf-stable when properly prepared and stored.

Mayonnaise serves as a base for numerous sauces and dressings, including tartar sauce, remoulade, and aioli variations. It is a fundamental component in sandwiches, salads, and cold preparations across Western cuisines. In cooking, mayonnaise functions as a binder in dishes such as potato salad, coleslaw dressing, and seafood preparations. It also serves as an emulsifying agent in cooking, helping to create creamy textures in certain sauces and dressings. Mayonnaise pairs well with vegetables, cold meats, fish, and eggs, and is used across Mediterranean, American, and Northern European culinary traditions.