májon

Májon, also known as mayonnaise, is a thick, creamy, and emulsified sauce commonly used as a condiment and as an ingredient in various dishes. It is primarily made from oil, an egg yolk, and an acid, such as lemon juice or vinegar, which helps to stabilize the emulsion. The oil and egg yolk are typically mixed together and then slowly incorporated into the acid, while the mixture is whisked continuously to prevent the oil and yolk from separating.

Mayonnaise is a versatile ingredient that can be used in a wide range of dishes, from sandwiches and salads to sauces and dressings. It is often used as a spread on bread or as a base for other sauces, such as tartar sauce or aioli. In some cultures, mayonnaise is also used as a dip for various foods, such as vegetables or meats.

The history of mayonnaise is not well-documented, but it is believed to have originated in France in the late 19th century. The name "mayonnaise" is derived from the French word "mayonnaise," which in turn comes from the French word "maïe," meaning "egg yolk," and the suffix "-naise," which indicates a sauce or condiment made from that ingredient.

Mayonnaise is typically stored in the refrigerator and should be used within a few days of opening. It can be made at home using simple ingredients and a whisk, or it can be purchased pre-made from stores. There are many variations of mayonnaise available, including those made with different types of oil, such as olive oil or avocado oil, and those that include additional ingredients, such as herbs or spices.