of mayonnaise

Mayonnaise is a stable oil-in-water emulsion made from egg yolks, oil (typically vegetable or olive oil), and an acidulant such as vinegar or lemon juice. The egg yolk's lecithin acts as the primary emulsifying agent, allowing the two normally immiscible liquids to combine into a thick, creamy sauce. The ingredient originated in Mahón, Minorca (Spain) in the 18th century, though its exact etymology remains debated. Proper mayonnaise contains no added thickeners or stabilizers—its body derives solely from the emulsion itself. Variations exist worldwide, including French mayonnaise (which often includes mustard), Japanese Kewpie (made with whole eggs and sweetened), and Mediterranean versions incorporating garlic or saffron.

Mayonnaise functions as both a foundational sauce and a base for countless derivative condiments. It is central to French cuisine, serving as the base for béarnaise, hollandaise variations, and remoulade. In sandwiches and cold dishes, mayonnaise provides richness and binding properties; it is essential to dishes such as salads (potato, chicken, egg, tuna), aioli preparations, and emulsified dressings. Mayonnaise is also used as a cooking medium for shallow frying and as a finishing element in contemporary cuisine. Different cultures employ it distinctly: in Japan, Kewpie mayonnaise is ubiquitous in sushi, okonomiyaki, and contemporary fusion dishes, while in Latin America and Spain it appears in traditional preparations and modern gastropub fare.