mayonnaise or sour cream

Mayonnaise is an emulsified condiment composed primarily of egg yolks, oil, and an acidic ingredient such as vinegar or lemon juice, typically seasoned with salt and mustard. The emulsion—a stable suspension of oil droplets in water—is achieved through vigorous whisking or mechanical action, during which egg yolk lecithin acts as an emulsifier. Commercial mayonnaise typically contains 70-80% oil by weight. The condiment originated in Mediterranean cuisine, though its modern standardized form developed in 19th-century France. Traditional mayonnaise possesses a pale yellow to off-white color and a rich, creamy texture with a mild, slightly tangy flavor profile that varies depending on the oil type and acid used.

Mayonnaise functions as both a binding agent and flavor base across numerous culinary traditions. In European and North American cuisines, it serves as the foundation for composed sauces (béarnaise variants, remoulade), sandwich spreads, and salad dressings. It is essential to classical preparations such as aioli, Russian salad, and ceviche accompaniments. In Japanese cuisine, Japanese mayonnaise (with higher egg yolk concentration) is used in sushi, okonomiyaki, and as a condiment. Mayonnaise is also employed as an emulsifying base in modern molecular cuisine and serves as a primary ingredient in pâtés and terrines. Proper tempering and ingredient temperature control are critical for successful emulsification.