s alsa or sauce - mike's favourite - mayo

CondimentsYear-round

High in fat and calories due to its oil content; provides fat-soluble vitamins from egg yolks. Rich in choline, which supports cognitive function and liver health.

About

Mayonnaise is an emulsified condiment composed of egg yolks, oil, and an acid (typically vinegar or lemon juice), whisked together to create a thick, creamy sauce. The emulsion is stabilized by the lecithin present in egg yolks, which allows the oil and aqueous components to blend into a stable, homogeneous mixture. Traditional mayonnaise originated in France, likely in the 18th century, though its exact etymological origin remains debated. Commercial mayonnaise may include additional ingredients such as mustard, salt, and preservatives. The flavor is rich and mildly tangy, with a smooth, velvety texture that ranges from bright white to pale yellow depending on the egg yolks and oil used.

Culinary Uses

Mayonnaise serves as a foundational condiment and sauce across numerous cuisines, functioning as both a spread and a base for derivative sauces. It is commonly used in sandwiches, wraps, and burgers; as a component in salads (potato salad, coleslaw, tuna salad); and as a base for aiolis and compound sauces. In Mediterranean and Asian cuisines, it is frequently combined with garlic, herbs, spices, and other flavorings to create variations such as sriracha mayo, garlic aioli, and herb-infused versions. Homemade mayonnaise differs from commercial varieties in texture and flavor intensity, allowing for customization of acidity, oil type, and ingredient ratios.

Forms & Preparations

Commercial jar — Pasteurized and shelf-stable; the most common form available in retail markets.
Homemade emulsion — Freshly prepared from raw or pasteurized eggs and oil; offers superior flavor and customization.
Flavored variants — Pre-mixed with garlic, herbs, sriracha, or other seasonings for convenience.
Vegan mayo — Made with aquafaba, sunflower lecithin, or other plant-based emulsifiers instead of eggs.
Reduced-fat or light mayo — Contains added water, starches, or gelling agents to reduce fat content while maintaining creaminess.

Substitutes

Unknown — A garlic-based emulsified sauce with similar texture; use as a 1:1 replacement with the understanding that it will impart garlic flavor.
Unknown — Tangier and less rich; use at a 1:1 ratio for a lighter version, though the emulsification properties differ.
Unknown — Provides creaminess and tang with less fat; substitute at 1:1 ratio for a healthier alternative, though texture will be slightly thinner.
Unknown — Similar fat content with slight tanginess; use 1:1 as a substitute, though it is thinner and less stable as an emulsion.
Unknown — Made from chickpea liquid instead of eggs; use 1:1 for egg-free preparations with comparable emulsification and texture.