mayonnaise or salad dressing

Mayonnaise is a stable emulsion made from egg yolks, oil, and an acidic component (typically vinegar or lemon juice), with salt and seasonings added for flavor. The emulsion is created through the whisking together of these ingredients, whereby the lecithin in egg yolks acts as an emulsifying agent, allowing the oil and water-based components to form a cohesive, creamy sauce. The ingredient originated in Mahón, Menorca (Spain) in the 18th century, though its exact etymology remains debated. Commercial mayonnaise typically contains vegetable oils such as soybean or canola oil and may incorporate additional stabilizers and preservatives. Homemade versions vary in color from pale yellow to deeper yellow depending on the egg yolks used, while commercial versions are often brighter in appearance due to additives.

Mayonnaise serves as a fundamental condiment and ingredient across numerous culinary traditions, particularly in Western, Mediterranean, and Asian cuisines. It is used as a spread for sandwiches, burger toppings, and wraps; a base for composed salads (such as potato salad, tuna salad, and coleslaw); and a key component in aiolis and flavored condiments. In French cuisine, it functions as a mother sauce from which variations (such as remoulade and tartare) are derived. Regional variations exist globally: Japanese kewpie mayonnaise incorporates rice vinegar and egg yolks for richer flavor; Spanish variants often use additional garlic. It is also employed in dressings, dips, and as an enrichment in soups and sauces.