mayonnaise

Forms & Preparations

• Smooth, creamy paste — Standard prepared mayonnaise, thick and pourable, used directly from jar or bottle as spread or base for dressings.
• Full-fat commercial — Store-bought mayonnaise with standard oil content (typically 70–80%), stabilizers, and seasonings for year-round shelf stability.
• Creamy/Smooth — Classic thick, spreadable consistency used for sandwiches, dips, and as a condiment base.
• Traditional/Homemade — Hand-whisked or blended emulsion made from raw or pasteurized eggs, oil, and acid; unstabilized and best used fresh.
• Whole-egg emulsion — Traditional preparation using whole eggs rather than yolks alone; produces a slightly less rich texture and is common in homemade versions.
• Emulsified sauce — Freshly made by whisking egg yolk with oil and acid, achieving thick, glossy consistency used immediately or stored refrigerated.
• Whipped or loosened — Mayonnaise thinned with water, vinegar, or other liquid to achieve lighter consistency and spreadability without breaking the emulsion.
• Thinned/Whisked — Diluted with water, vinegar, or lemon juice to create a sauce-like consistency for dressing salads or topping vegetables.
• Aioli-style (garlic-infused) — Mayonnaise blended with minced or emulsified garlic, used as a condiment and sauce across Mediterranean cuisines.
• Commercial Jarred — Mass-produced and shelf-stable, containing added emulsifiers, stabilizers, and preservatives; standardized consistency.
• Jarred/shelf-stable — Commercial mayonnaise with added stabilizers and preservatives, designed for extended shelf life and consistent texture.
• Homemade (fresh) — Freshly emulsified sauce made by hand-whisking or food-processor blending; offers superior flavor but shorter shelf life (3–5 days refrigerated).
• Infused/Flavored — Combined with garlic, herbs, spices, or other seasonings (e.g., sriracha mayo, herb mayo) for compound condiments.
• Kewpie — Japanese-style mayonnaise made with only egg yolks (no whites), rice vinegar, and MSG; distinctly richer and tangier.
• Compound/flavored — Mayonnaise enriched with herbs, spices, anchovy, pesto, or other ingredients; used as a specialty condiment or finishing sauce.
• Compound or flavored mayonnaise — Mayonnaise folded with herbs (tarragon, dill), spices (paprika, cayenne), garlic, or other aromatics for enhanced flavor in specific applications.
• Aioli Base — Mayonnaise infused with garlic and sometimes saffron or other aromatics; used as a standalone sauce or dip.
• Infused varieties — Mayonnaise combined with garlic (aioli), herbs, saffron, or other flavorings as a flavored condiment base.
• Reduced-fat or light — Commercial formulations with reduced oil content (typically 30-50% oil), often using modified starches or gums as supplementary emulsifiers.
• Flavored or compound — Mayonnaise infused with herbs, garlic, spices, or other ingredients such as sun-dried tomato or sriracha for specific applications.
• Aerated/Lightened — Folded with whipped egg whites or whipped cream to create mousse-like preparations for appetizers or dessert accompaniments.
• Broken or separated — Failed emulsion resulting from improper preparation; can sometimes be restored by slowly whisking into a fresh egg yolk with acid.
• Kewpie-style — Japanese variation made with whole eggs (including yolks in higher proportion) and sometimes rice vinegar, yielding a richer, sweeter, more intensely yellow condiment.
• Powdered — Dehydrated mayonnaise powder used in dry spice blends and instantized preparations, rehydrated with water or oil when needed.
• Homemade/Freshly Emulsified — Made by hand or with an immersion blender by slowly whisking oil into egg yolks and acid; unstabilized and best used within hours.
• Flavored/Compound — Mayonnaise blended with herbs, spices, anchovies, or other seasonings (e.g., rémoulade, sriracha mayo); ready-to-use preparations.
• Oil-free or eggless (vegan) — Plant-based versions using aquafaba, soy, or other emulsifiers as egg substitutes for dietary restrictions.
• Powdered/dry mix — Dehydrated ingredients packaged for reconstitution with water or oil, primarily used in commercial kitchens.
• Homemade (hand-whisked or blended) — Freshly prepared emulsion made with raw or pasteurized eggs, allowing for customization of oil type, acidity, and seasonings.