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Mayonnaise, often shortened to "mayo," is a popular condiment made primarily from oil, egg yolk, and an acid, typically vinegar or lemon juice. The emulsification process, where the oil and egg yolk are vigorously combined, creates a thick, creamy sauce. The exact flavor profile can vary depending on the type of oil used, the acidity of the liquid, and the addition of seasonings like mustard, salt, and pepper.

The origin of mayonnaise is debated, with theories pointing to either Spain or France. It gained popularity in the 18th century and has since become a staple in cuisines worldwide. It is commonly used as a spread in sandwiches, as a base for salad dressings like coleslaw and potato salad, and as an accompaniment to various dishes, including seafood and fried foods.

Commercially produced mayonnaise is widely available, but homemade versions allow for greater control over ingredients and flavor. Variations exist across different cultures, incorporating ingredients like garlic (aioli), herbs, or spices. Mayonnaise is a rich source of fat due to its high oil content. It is generally stored refrigerated to maintain freshness and prevent spoilage.