majoneeseja

Majoneesi is a thick, creamy emulsion made predominantly from oil, egg yolk, and an acid such as vinegar or lemon juice. In Finnish, majoneeseja refers to the variety of sauces and preparations that use this emulsion as a base. The standard method stabilizes the mixture by whisking or blending yolk with a small amount of acid, then adding oil slowly to form a smooth, cohesive texture. Flavor boosters such as mustard, salt, and sugar are commonly used.

Many sauces based on mayonnaise exist worldwide. Aioli is a garlic-flavored version from the Mediterranean. Remoulade is a mayo-based sauce with pickles, capers, herbs, and often anchovies. Tartar sauce adds chopped pickles, capers, and herbs. Other variants include Thousand Island, Russian dressing, and ranch, each adapting the mayo base with different additives. Caesar dressing also uses a mayo-like base with garlic, Parmesan, lemon, and sometimes anchovy, though recipes vary.

Production and safety considerations are important. Commercial mayonnaise is typically pasteurized and shelf-stable, while homemade mayo requires careful temperature control and the use of fresh or pasteurized eggs. Plant-based or vegan mayonnaises use alternatives such as aquafaba or soy-based emulsifiers to replace egg yolks.

Culinary use and regional context vary. Majoneeseja serve as condiments for sandwiches, salads, and fried dishes, and as bases for sauces accompanying seafood, potatoes, or cold cuts. In Nordic cuisines, mayo is a common component of potato salads and various dips and burgers, reflecting its versatility as a flavor carrier and texture enhancer.

Origins of mayonnaise are disputed. Some accounts trace it to Paris in the 18th century, others to Mahón on Menorca. The name mayo­nese is generally linked to these historical associations, though details remain debated.