- published: 18 Apr 2014
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Mayonnaise /ˌmeɪəˈneɪz/, often abbreviated as mayo, is a condiment. It is a stable emulsion of oil, egg yolk and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier. Mayonnaise varies in color but is often white, cream, or pale yellow. It may range in texture from that of light cream to thick. In countries influenced by French culture, mustard is also a common ingredient. In Spain and Italy, olive oil is used as the oil and mustard is never included. Numerous other sauces can be created from it with addition of various herbs, spices, and finely chopped pickles. Where mustard is used, it is also an emulsifier.
The most probable origin of mayonnaise is the town of Mahon in Menorca (Spain), 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" in Catalan (as it is still known in Menorca), later becoming mayonnaise as it was popularized by the French.
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