Majonäs

Majonäs, or mayonnaise, is a thick, creamy emulsion used as a condiment and base for sauces. It is typically composed of oil, egg yolks, an acid such as vinegar or lemon juice, and seasonings like salt, with mustard often added for flavor and emulsification.

The base is created by whisking egg yolks with the acid and seasonings, then gradually incorporating oil while whisking or blending to form a stable emulsion. The process requires adding the oil slowly and evenly to prevent breaking. Commercial versions may use stabilizers or pasteurized eggs, while home preparations vary in oil type, from neutral vegetable oils to olive oil.

The origin of mayonnaise is not definitively documented, but the sauce appeared in Europe in the 18th century. The name is commonly linked to the city of Mahón in Menorca, though this etymology is debated. Regardless of origin, majonäs has become a global staple with countless regional adaptations.

Variations include aioli (garlic-flavored, sometimes prepared with olive oil), remoulade (murnished with herbs and pickles), and vegan mayo (made with plant-based emulsifiers such as aquafaba). Some recipes use cooked eggs or pasteurized eggs to reduce food-safety concerns.

Uses and storage are straightforward: majonnäs is widely used on sandwiches, in potato and tuna salads, as a dip, or as a base for sauces. It should be kept refrigerated and consumed within about one to two weeks, especially when homemade, and should be discarded if it develops an off smell or flavor.