Majonéz

Majonéz is a thick, creamy emulsion used as a sauce and condiment. It is typically made from oil, egg yolk (or whole egg), an acid such as vinegar or lemon juice, and seasonings such as mustard, salt, and sometimes sugar. The emulsion is oil-in-water and is stabilized by lecithin in the egg yolk. In preparation, oil is added gradually while whisking or blending to form a stable emulsion.

The origin of majonéz is disputed. A common, though debated, explanation links the name to the port of Mahón on Menorca, said to have inspired the sauce after an 18th‑century French operation. Other accounts attribute the term to French culinary practice of the period. The name varies by language, with mayonnaise (French), mayonesa (Spanish), mayonez or mayonez (Turkish), and majonéz (Hungarian) among others.

Variants and usage differ by region. Aioli, a garlic-flavored version, is traditionally made with olive oil and sometimes egg. Eggless or vegan mayonnaises use plant emulsifiers or aquafaba. Majonéz is widely used on sandwiches and in salads, potato salads, coleslaws, and as a base for sauces and dressings. Safety considerations arise because traditional majonéz contains raw or lightly cooked eggs; pasteurized eggs reduce Salmonella risk, and homemade versions should be refrigerated and consumed within a few days. Commercial mayo often has a longer shelf life when unopened.