or ⅝ cup mayonnaise

Mayonnaise is an emulsified condiment composed of egg yolks, oil, acid (typically vinegar or lemon juice), and seasonings, originating in eighteenth-century France and traditionally attributed to Port Mahon in Minorca. The emulsion is created through whisking, which disperses oil droplets uniformly throughout the egg yolk base, creating a thick, creamy consistency. The emulsion is stabilized by lecithin in the egg yolk, which acts as an emulsifying agent. Color ranges from pale cream to pale yellow depending on egg source and oil type; flavor is rich and tangy with subtle vinegar or citric notes. Commercial mayonnaise typically contains added stabilizers and may use whole eggs or egg yolks alone.

Mayonnaise functions as both a base condiment and a foundational ingredient in numerous culinary applications. It serves as a spread for sandwiches and burgers, a binding agent in salad dressings and dips, and a key component in classic preparations such as aioli, remoulade, and Thousand Island dressing. In cuisine worldwide, mayonnaise appears in Japanese kewpie variations, Latin American garlic-forward preparations, and Mediterranean contexts. It is essential in potato salad, coleslaw, tuna salad, and egg salad preparations. Mayonnaise also functions as a sauce base when thinned with liquid, and in baking it contributes moisture and richness to cakes and quick breads.