mayonnaise – do not use miracle whip !

Mayonnaise is a stable emulsion of egg yolks, oil, and an acidic component (typically vinegar or lemon juice), whipped together to create a thick, creamy condiment. Originating in 18th-century France, possibly in the port city of Mahón (Menorca), mayonnaise became a foundational sauce in European and American cuisine. The emulsification process relies on lecithin in the egg yolk acting as an emulsifier, binding the oil and acidic liquid into a homogeneous mixture. Traditional mayonnaise is approximately 80% oil by weight, with a pale yellow to ivory color and glossy appearance. Flavor is mild and neutral, with subtle tang from the acid component, allowing it to serve as a versatile base for countless variations.

Modern commercial mayonnaise typically contains egg yolks, vegetable oil (soybean, canola, or sunflower), vinegar or lemon juice, salt, and sometimes sugar, mustard, or paprika. Artisanal and homemade versions maintain stricter ingredient lists and may employ higher-quality oils like extra-virgin olive oil or cold-pressed varieties.

Mayonnaise functions as both a standalone condiment and a base for derivative sauces and dressings throughout Western cuisine. It is essential to sandwiches, salads, and cold preparations—particularly in American, British, and Northern European cooking traditions. Aioli, remoulade, and tartar sauce are classic mayonnaise-based variations. The condiment acts as a binding agent in potato salad, coleslaw, and tuna or chicken salads, and serves as an emulsifying component in béarnaise and hollandaise-style preparations. In French cuisine, mayonnaise is a fundamental mother sauce; in Japanese kitchens, it features prominently in sushi and fusion dishes. It is used to enrich and emulsify dressings, mount sauces, and provide richness and texture to sandwiches and composed plates.