Mayonnaise

Mayonnaise is a thick, pale-yellow emulsion used as a spread, sauce, and base for other dressings. It is traditionally made by slowly whisking or blending oil into egg yolk while an acid such as vinegar or lemon juice is present, producing a stable emulsion. Mustard and salt are common seasonings, and many versions include garlic, herbs, or sugar.

Preparation involves controlling temperature and oil droplet size; oil is added gradually to yolk to avoid curdling. Modern methods use a blender or food processor, or vigorous whisking by hand. If separation occurs, adding a little yolk, water, or a fresh drop of acid can help re-emulsify.

Common ingredients include neutral oil (such as canola or sunflower), egg yolk, acid (vinegar or lemon juice), and salt; mustard is often added for flavor. Some recipes include garlic, sugar, or herbs, and vegan versions use plant-based emulsifiers in place of eggs.

History is debated. Mayonnaise is widely believed to have originated in the 18th century, possibly in Mahón, Menorca, or in French kitchens, with the name derived from the place or from a term in French. It spread globally and became a standard kitchen staple.

Related emulsions include aioli (garlic-flavored olive oil emulsion) and remoulade. Varieties exist, such as light or reduced-fat mayonnaises and egg-free vegan versions. Mayonnaise serves as a base for many sauces and dressings and is used on sandwiches, in potato salads, and in coleslaws.

Safety and storage: traditional mayonnaise uses raw egg yolk, carrying a small Salmonella risk; pasteurized eggs reduce risk. Store opened mayo refrigerated and use within a couple of weeks for homemade versions; commercial products typically keep longer when refrigerated.