Mayonnaise

Origin: Disputed origin — Mahón, Menorca (Spain) or Provence/Île-de-France, France. An emulsion of egg yolk, oil, and an acid (vinegar or lemon juice), whisked until thick and creamy. One of the most globally adapted condiments, with strong regional variants in nearly every cuisine it has reached.

Flavor Profile: Rich and creamy with a mild tang, functioning largely as a neutral, fat-rich carrier for other flavors.

Culinary Uses: Base for countless derivative sauces (aioli, remoulade, tartar sauce); sandwich and salad condiment; base for dressings.

Regional Variations: Spanish salsa mahonesa (the disputed origin point), French mayonnaise, and Japanese Kewpie mayonnaise (which uses only egg yolks and rice vinegar, producing a richer, tangier result) are the most commercially significant variants.

Storage: Refrigerate; homemade mayonnaise (raw egg) should be used within a few days, while commercial pasteurized versions keep months unopened.

Notes: American commercial mayonnaise and Kewpie’s distinct yolk-only formulation represent significant departures from the classical French/Spanish version.