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Mayonnaise (/ˌmeɪəˈneɪz/, /ˈmeɪəneɪz/ or /ˈmæneɪz/, French: [majɔnɛz] (
)), often abbreviated as mayo,[1] is a thick, creamy sauce often used as a condiment. It is a stable emulsion of oil, egg yolks and either vinegar or lemon juice,[2] with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier.[3]
)), often abbreviated as mayo,[1] is a thick, creamy sauce often used as a condiment. It is a stable emulsion of oil, egg yolks and either vinegar or lemon juice,[2] with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier.[3]
Mayonnaise varies in color, but is often white, cream, or pale yellow. It may range in texture from that of light cream to a thick gel. In countries influenced by French culture, mustard is also a common ingredient, but the addition of mustard turns the sauce into a remoulade with a different flavor and the mustard acts as an additional emulsifier.[4][5] In Spain, Portugal and Italy, olive oil is used as the oil, and mustard is never included.
Commercial egg-free mayonnaise-like spreads are available for people who want to avoid animal fat and cholesterol, or who are allergic to eggs.[6]
Sources place the origin of mayonnaise as being the town of Mahón in Menorca, Spain, from where it was taken to France after Armand de Vignerot du Plessis's victory over the British at the city's port in 1756. According to this version, the sauce was originally known as salsa mahonesa in Spanish and maonesa (later maionesa) inCatalan (as it is still known in Menorca), later becoming mayonnaise as it was popularized by the French.
http://en.wikipedia.org/wiki/Mayonnaise
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