Majoneesis

Majoneesis is a popular condiment made primarily from oil, egg yolk, and an acid, typically vinegar or lemon juice. The emulsification of these ingredients creates a thick, creamy sauce. The exact proportions and ingredients can vary, leading to different textures and flavors. While the basic recipe is simple, variations exist across different cuisines and regions.

The history of mayonnaise is debated, with some attributing its origin to the French city of Mahón on the island of Minorca, while others suggest it originated in France. Regardless of its precise origin, it became a staple in European and later global cuisine. Its versatility allows it to be used as a spread, a base for other sauces, or as a binding agent in salads like potato salad and tuna salad.

Commercially produced mayonnaise is widely available in supermarkets. Homemade mayonnaise offers greater control over ingredients and flavor profiles. Key to its creation is the process of emulsification, where the oil is gradually added to the egg yolk and acid mixture while being vigorously whisked or blended. This process stabilizes the mixture, preventing the oil and liquid components from separating. The taste of mayonnaise is often described as rich, tangy, and slightly savory.