mayonnaise or soy mayonnaise

Mayonnaise is an emulsified condiment made by whisking together egg yolks, oil, and an acid (typically vinegar or lemon juice), stabilized with mustard and salt. Originating in 18th-century France—possibly from the port city of Mahon in Menorca—it represents one of the mother sauces of classical French cuisine and became a cornerstone of modern gastronomy. The emulsion relies on the lecithin in egg yolks to bind the oil and water-based components into a thick, creamy consistency. Standard mayonnaise contains approximately 70-80% oil, resulting in a rich, fatty condiment with a pale yellow color.

Soy mayonnaise is a vegan adaptation that substitutes egg yolks with soy-based ingredients (typically soy lecithin or aquafaba, the liquid from canned chickpeas) to achieve comparable emulsification. This plant-based variant maintains structural and textural parity with traditional mayonnaise while eliminating animal products, making it suitable for vegan and allergen-conscious cooking.

Mayonnaise functions as both a finishing condiment and a foundational ingredient in countless preparations. It serves as the base for compound sauces such as aioli, remoulade, and tartar sauce, and appears in salad dressings, sandwich spreads, and composed salads like potato salad and coleslaw. In Asian cuisines, particularly Japanese kewpie-style mayonnaise, it is used in okonomiyaki, takoyaki, and sushi applications. Soy mayonnaise performs identically in these contexts, with particular utility in vegan cuisine, plant-based restaurant applications, and allergen-controlled food preparation. Both versions are temperature-sensitive and should be held between 35-70°F to prevent separation.