mayonnaise or plain yogurt

Mayonnaise is an emulsified condiment composed of egg yolk, oil, and an acidic component (typically vinegar or lemon juice), bound together through vigorous whisking or mechanical emulsification. The emulsion relies on the lecithin in egg yolk to stabilize the suspension of oil droplets in the aqueous phase. The result is a thick, creamy, pale yellow sauce with a neutral to slightly tangy flavor. Traditional mayonnaise is made by hand whisking, while commercial versions often employ additional emulsifiers and stabilizers for shelf stability. Regional variations exist—French mayonnaise tends toward a lighter color and thinner consistency, while American-style mayonnaise is typically thicker and more opaque.

Mayonnaise serves as both a base for other sauces (aioli, remoulade, tartar sauce) and a condiment in its own right. It is fundamental to sandwiches, salads, and cold preparations across European and American cuisine, and has been adopted globally in dishes such as Japanese kewpie-style mayo and Korean gochujang mayo. The ingredient functions as a binding agent in spreads, a moistening element in composed dishes, and an enriching component in dressings. It pairs well with proteins, vegetables, and seafood, and its neutral character allows it to be flavored with herbs, spices, or other seasonings.