mayonaise

Mayonnaise, sometimes spelled mayonaise, is a thick, creamy sauce used as a condiment and base for other sauces. It is typically an emulsion of oil and egg yolk stabilized by lecithin and other emulsifiers, with acidic components such as vinegar or lemon juice, and often mustard, salt, and pepper.

Making mayonnaise involves whisking or blending egg yolk with the acid and mustard, then slowly adding oil while continuing to whisk to form a stable emulsion. The result is a smooth, pale yellow sauce. Traditional preparations use raw egg yolks, but pasteurized eggs or egg substitutes are common for safety; vegan versions use plant-based milks or aquafaba.

Origin is unclear but mayonnaise is closely associated with European culinary traditions in the 18th century. A popular but uncertain explanation links the name to the port of Mahon on Minorca after a 18th-century conflict, yielding "mahonnaise." In practice, emulsified sauces appeared in various cuisines, and modern mayonnaise was developed in the 19th century.

Commercial mayonnaise is widely available and used as a spread, dressing, or ingredient in salads, sandwiches, and sauces. Variants include garlic aioli, herb-flavored mayonnaises, and reduced-fat versions. Homemade mayonnaise is common in home cooking, while store-bought products offer longer shelf life and convenience.

Nutrition is high in fat and calories. Because it often contains raw eggs, it should be refrigerated and consumed within a few days of opening; safety guidelines vary for homemade versions. Egg-free or vegan mayonnaises avoid egg allergens and use alternative emulsifiers.