Mayonnaisebased

Mayonnaisebased is an adjective used to describe foods, sauces, and dressings that use mayonnaise as the primary base. Mayonnaise itself is a thick, creamy emulsion of oil, egg yolk, and an acid such as vinegar or lemon juice, typically stabilized with lecithin. When used as a base, mayonnaise provides moisture, body, and a mild, tangy backdrop that supports a wide range of added flavors.

Common mayonnaise-based sauces include aioli (garlic-flavored mayonnaise), remoulade (mustard, herbs, and pickles), tartar sauce (often with capers and onion), and various dressings such as Thousand Island and Russian dressing. In culinary practice, mayonnaise-based preparations are used to bind ingredients in sandwiches, salads, and dips, and to provide a creamy texture in hot and cold dishes.

Preparation and customization: The base is versatile; cooks blend mayonnaise with mustard, herbs, minced vegetables, or spices to create specific profiles. It can be enriched with yogurt or sour cream, or lightened with citrus juice. Vegan and dairy-free versions replace eggs and dairy with plant-based emulsifiers such as aquafaba or soy lecithin and use neutral oil.

Safety and storage: Some traditional mayonnaise relies on raw egg yolks; many commercial versions use pasteurized eggs. Homemade mayo should be refrigerated promptly and kept in a sealed container, with a limited shelf life (typically several days) to reduce the risk of spoilage. Do not leave mayonnaise-based products at room temperature for extended periods.