or regular mayonnaise
High in fat content (primarily from oil), providing calories and fat-soluble vitamins; contains negligible carbohydrates and protein. Regular consumption should be moderated due to high caloric density and saturated fat content.
About
Mayonnaise is a stable emulsion-based condiment composed primarily of egg yolks, oil, and acid (typically vinegar or lemon juice), with optional seasonings. The emulsion forms when egg yolk lecithin binds the oil and aqueous ingredients, creating a thick, creamy consistency. Traditional mayonnaise is made by whisking egg yolks with mustard and salt, then gradually incorporating oil while alternating with acid to maintain emulsion stability. The condiment originated in 18th-century France, with disputed etymology linking it to Mahón, Spain or the French "moyeu" (egg yolk). Commercial varieties may contain additional stabilizers, thickeners, or modified ingredients, while classic preparations remain oil-rich and pale yellow to ivory in color.
Culinary Uses
Mayonnaise functions as both a base sauce and a finishing condiment across numerous cuisines. It serves as the foundation for derivative sauces (aioli, remoulade, tartar sauce) and is essential in preparations such as sandwiches, salads (potato salad, coleslaw, tuna salad), and dips. In European and American cooking, it accompanies fried foods, vegetables, and seafood. Japanese kewpie mayonnaise, enriched with additional yolks and slightly sweeter, is integral to okonomiyaki, takoyaki, and sushi preparation. Mayonnaise is used as a binder in spreads and as an emulsifier in vinaigrettes and dressings.