Alternative names | Mayo |
---|---|
Type | Condiment |
Place of origin | France, Spain |
Main ingredients | Oil, egg yolk, and vinegar or lemon juice |
Mayonnaise (/ˌmeɪəˈneɪz/),[1] colloquially referred to as "mayo" (/ˈmeɪoʊ/),[2] is a thick, cold, and creamy sauce commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, ranch dressing, and rouille.[3]
Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice;[4] there are many variants using additional flavorings. The color varies from near-white to pale yellow, and its texture from a light cream to a thick gel.
Commercial eggless imitations are made for those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegans.[5]
Mayonnaise is an emulsion of oil droplets suspended in a base composed of egg yolk, lemon juice or vinegar, which provides both flavor and stabilizing particles and carbohydrates.
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