Mayonnaise

What it is

A thick, creamy emulsion of oil, egg yolk, and an acid — the foundational cold sauce of Western cooking and one of the world's most-consumed condiments. Pale, glossy, spreadable.

How it's made

Egg yolk (an emulsifier, thanks to its lecithin) is whisked with an acid (vinegar or lemon) and seasoning while oil is added slowly, breaking into tiny droplets suspended in the yolk-acid base — a stable oil-in-water emulsion. The oil type, egg ratio, and acid define the character.

Flavor profile

Rich, creamy, mildly tangy, and savory; Western mayo (e.g., Hellmann's/Best Foods) is fairly neutral and clean, a blank-canvas richness.

Culinary uses

A sandwich spread, the binder for salads (potato, egg, tuna, coleslaw), the base for countless derived sauces (aioli, tartar, remoulade, ranch, Marie Rose), and a dip. Pairs with sandwiches, fries, seafood, eggs, vegetables.

Regional variations

Western/American mayo (Hellmann's, Duke's — the latter eggier and tangier, a Southern US cult favorite) uses whole eggs or yolks and distilled/cider vinegar; French versions lean on Dijon and lemon; Japanese Kewpie (its own entry) is a different beast entirely. Aioli (garlic-oil emulsion) is the Mediterranean cousin.

Cultural & historical context

Mayonnaise's origins are debated — the popular tale ties it to the 1756 French capture of Mahón in Menorca ("mahonnaise"), though rival etymologies abound. It was codified in 19th-century French cuisine and industrialized in the 20th (Hellmann's in New York from 1912), becoming a global pantry staple and the parent of an entire family of sauces.

Reference notes

• Tags: emulsion, egg, creamy, vegetarian, gluten-free (most), refrigerate
• Related ingredients: egg yolk, oil, vinegar, lemon, Dijon
• Related cuisines: French, American, global
• Suggested links: Kewpie Mayonnaise; Toum (egg-free emulsion); Aioli; Emulsion technique page