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Mayonnaise is an emulsified condiment made from egg yolks, oil, and an acidic component such as vinegar or lemon juice, typically seasoned with salt and sometimes mustard. The ingredient originated in 18th-century France, with its name traditionally attributed to Port Mahon (Mahón) in Menorca, Spain, though this etymology remains disputed. The emulsion is created through the mechanical action of whisking or blending, during which the lecithin in egg yolks acts as an emulsifier, allowing oil and water-based ingredients to combine into a thick, creamy suspension. Commercial mayonnaise typically contains at least 65-80% oil by weight and must contain egg yolk as the primary emulsifying agent. Flavor varies by formulation: traditional versions are tangy and rich, while modern variations may incorporate additional seasonings, herbs, or reduced-oil formulations.

Mayonnaise serves as a fundamental base and finishing condiment across diverse culinary traditions. It is essential in sandwich preparation, salad dressings (particularly in aioli variations and compound mayonnaises), and as a binding agent in preparations such as tuna salad, chicken salad, and potato salad. In classical French cuisine, it forms the foundation for numerous derivative sauces including remoulade, tartar sauce, and various compound butters. Regional applications include Spanish tapas, Japanese kewpie-based sauces, Dutch fritten (fries) accompaniment, and South American mojo blends. Beyond its use as a condiment, mayonnaise functions as an emulsifying agent in marinades and cooking preparations, and serves as a vehicle for infusing garlic, herbs, and spices into other dishes.