mahonnaise

Mahonnaise is a thick, emulsified condiment that functions as a spread, dip, or dressing, similar in appearance to mayonnaise. In this article, mahonnaise refers to a mayonnaise-like emulsion that can be prepared with traditional egg-based ingredients or plant-based substitutes, depending on dietary preferences.

Typical mahonnaise combines oil, an emulsifier, and an acid. Traditional versions use egg yolk as the emulsifier, while vegan recipes use aquafaba or soy lecithin. The acid is usually vinegar or lemon juice, and salt is added for flavor. Mustard or other flavorings are common upgrades.

Variations range from garlic, lemon zest, and herbs to spiced versions with pepper, chipotle, or horseradish. Mahonnaise is commonly used on sandwiches, in salads, as a dip for vegetables or fries, and as a base for dressings.

Origin and terminology: The name seems to appear as a variant spelling in some cookbooks and online recipes and is not tied to a single standardized product. It is generally treated as a synonym or cousin of mayonnaise rather than a completely separate cuisine.