mayyonaise
Mayonnaise is calorie-dense and primarily composed of fat from both egg yolks and oil; it provides vitamin E and is a source of choline from egg yolks. Dietary fat content is significant, with negligible carbohydrates or protein per serving.
About
Mayonnaise is a thick emulsified condiment made from egg yolks, oil, and an acid (vinegar or lemon juice), with salt and seasonings added for flavor. The emulsion is created by slowly whisking oil into beaten egg yolks, which contain lecithin—a natural emulsifier that allows the two immiscible liquids to bind into a stable, creamy sauce. This French-derived preparation emerged in the 18th century and became a foundational condiment in European and American cooking.
The texture of mayonnaise ranges from thick and glossy to slightly looser depending on the proportion of ingredients and incorporation technique. Traditional recipes yield a pale yellow or off-white color, though variations may include additions such as Dijon mustard (as in classic French versions), garlic, herbs, or saffron. Commercial mayonnaise often substitutes whole eggs for yolks and includes additional emulsifiers and stabilizers for shelf stability.
Culinary Uses
Mayonnaise serves as a base sauce, sandwich spread, and binding agent across numerous culinary traditions. It is essential in preparations such as aioli (garlic mayonnaise), remoulade, and tartar sauce, and appears frequently as a component in potato salads, coleslaw, egg salad, and tuna salad. In contemporary cuisine, mayonnaise is also a base for flavored preparations—infused with herbs, spices, or other ingredients (known as compound mayonnaise)—and used as a finishing element for soups, roasted vegetables, and grilled proteins. Its emulsifying properties also make it valuable in dressings and as a binder in croquettes and other preparations.