Majoneesia

Majoneesia, commonly known as mayonnaise in English, is a thick, creamy emulsion formed from oil, egg yolks, and an acid such as vinegar or lemon juice. The oil is dispersed in a continuous phase by the emulsifying action of the yolk’s lecithin and thickening proteins, producing a pale, smooth sauce. Mustard is often added for flavor and to help stabilize the emulsion. Commercial versions may include additional ingredients such as flavorings, stabilizers, or pasteurized eggs.

Preparation typically involves whisking or blending egg yolk with the acid, then gradually adding oil to form a stable emulsion. The sauce can also be made with a blender or food processor. If oil is added too quickly, the mixture may separate. Temperature control and fresh ingredients help reduce the risk of curdling or breaking.

The sauce is widely believed to have originated in the 18th century, with several theories linking it to French culinary traditions or to the port city of Mahón (Mahon) on the island of Menorca. The name mayonnaise is often connected to Mahón, though its exact origin is still discussed among food historians. Mayonnaise soon spread throughout Europe and North America and became a staple in many cuisines.

Variants and uses include aioli (garlic-flavored), remoulade (often with herbs and pickles), and flavored mayonnaises such as curry, herb, or chipotle. Vegan or plant-based versions use aquafaba or other emulsifiers in place of eggs. Mayonnaise serves as a versatile condiment for sandwiches and as a base for dressings, dips, sauces, and many salads, including coleslaw and potato salad.

Storage and safety: traditional mayonnaise can be sensitive to temperature and may require refrigeration, especially if made with raw or lightly pasteurized eggs. Commercial mayonnaise is typically pasteurized and shelf-stable until opening; once opened, it should be refrigerated and consumed within a reasonable period.