salad dressing or mayo
Mayonnaise is calorie-dense, consisting primarily of fat (roughly 80% by weight) from the oil component, with minimal carbohydrates and proteins; it provides fat-soluble vitamins including vitamin E and K from the oil, and choline from egg yolks.
About
Mayonnaise is an emulsified condiment made from egg yolks, oil, and an acidic ingredient (typically vinegar or lemon juice), bound together with mustard or other emulsifying agents. The emulsion suspends tiny oil droplets in the egg yolk base, creating a thick, creamy consistency. Originating in 18th-century France, the name is believed derived from the port city Mahón in Menorca, Spain. Traditional mayonnaise contains no added water and achieves its texture purely through the emulsification process; modern commercial versions often include stabilizers and thickening agents. The flavor profile is rich, slightly tangy, and neutral enough to complement both savory and subtly sweet applications.
Culinary Uses
Mayonnaise serves as a foundational condiment and sauce base across global cuisines. It is the primary component of countless salad dressings (such as Caesar, ranch, and thousand island dressings when combined with other ingredients), sandwich spreads, and dips. In French cooking, it is the base for remoulade and aioli; in Japanese cuisine, it features prominently in sushi rolls and okonomiyaki. Mayonnaise emulsifies with acids and other ingredients to create smooth sauces, acts as a binder in spreads and sandwich fillings, and provides richness to composed salads. It is also whisked into vinaigrettes for stability and body.