Mayonnaise

Mayonnaise
	A jar of mayonnaise
Alternative names	Mayo
Type	Condiment
Place of origin	France, Spain
Main ingredients	Oil, egg yolk, and vinegar or lemon juice
	Cookbook: Mayonnaise; Media: Mayonnaise;

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". Oxford English Dictionary. Archived from the original on 26 October 2020. Retrieved 15 June 2022.
^ "mayo". Merriam-Webster.com Dictionary. Retrieved 14 February 2015.
^ Holly Herrick, The French Cook: Sauces, 2013, ISBN 1423632397
^ McGee, Harold (2004). On Food and Cooking : The Science and Lore of the Kitchen (2nd ed.). New York: Scribner. p. 633. ISBN 978-0684800011. 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.
^ Moran, Victoria; Moran, Adair (2012). Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World. Penguin. p. 168. ISBN 9781101580622. Retrieved 28 November 2015.

[1] "mayonnaise". Oxford English Dictionary. Archived from the original on 26 October 2020. Retrieved 15 June 2022.

[Merriam-Webster-2] "mayo". Merriam-Webster.com Dictionary. Retrieved 14 February 2015.

[3] Holly Herrick, The French Cook: Sauces, 2013, ISBN 1423632397

[def-4] McGee, Harold (2004). On Food and Cooking : The Science and Lore of the Kitchen (2nd ed.). New York: Scribner. p. 633. ISBN 978-0684800011. 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.

[eggfreemayo-5] Moran, Victoria; Moran, Adair (2012). Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World. Penguin. p. 168. ISBN 9781101580622. Retrieved 28 November 2015.

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