mayonnaise or yogurt

Mayonnaise is a stable emulsion made from oil, egg yolks, acid (vinegar or lemon juice), and seasonings, typically mustard and salt. The egg yolk acts as an emulsifying agent, allowing the oil and acidic liquid to combine into a creamy, homogeneous sauce. Traditional mayonnaise originated in France in the 18th century, with the name possibly deriving from the port city of Mahón in Spain or the French term "moyeu" (egg yolk). The emulsion is characteristically thick, pale yellow to ivory in color, and has a rich, slightly tangy flavor. Commercial variants often contain additional stabilizers and may use whole eggs or egg powder rather than yolks alone.

Homemade mayonnaise requires careful technique to prevent breaking (separation), as the oil must be added gradually while whisking continuously. The ratio typically ranges from 3-4 parts oil to 1 part egg yolk. Temperature, whisking speed, and ingredient quality all influence success.

Mayonnaise functions as both a standalone condiment and a base for numerous sauces and dressings across global cuisines. It serves as a traditional accompaniment to French fries, sandwiches, and cold meats, and is essential in preparations like tartar sauce, remoulade, and aioli (though true aioli is garlic-based). In composed salads, it binds ingredients in potato salad, coleslaw, and egg salad. Mayonnaise is also used as an enriching ingredient in baked goods, gravies, and as a mounting agent in classical French cooking. Regional variations exist: Spanish mahonesa, Russian-influenced versions with added gelatin, and Asian adaptations with mirin or wasabi. Proper storage and food safety are critical, as mayonnaise contains raw egg in homemade versions.