What Is Mayonnaise?
Mayonnaise (colloquially "mayo") is a thick, creamy sauce or dressing made from oil, egg yolks, and an acid — usually vinegar or lemon juice. It is an emulsion, meaning two liquids that normally don't combine are forced together into a stable, luscious whole.
The word comes from the French mayonnaise, though its exact origin is disputed. Some say it was named after the city of Mahón in Menorca. Others say it derives from the Old French moyeu (egg yolk). We say: who cares, it's delicious.
Egg Yolks
The backbone. Provides lecithin, the emulsifier that makes mayo magic possible.
Oil
Neutral oils like sunflower or canola work best. Olive oil is for the bold.
Acid
Lemon juice or vinegar cuts the richness and keeps the emulsion stable.
A Brief History
The first known recipe resembling mayonnaise appeared in the early 19th century. Legend has it that after the French captured Mahón in 1756, the Duke of Richelieu's chef invented it on the spot when cream was unavailable. Whether true or not, by the 1800s it had become a staple of French haute cuisine.
Mass-produced mayonnaise arrived in the early 20th century. Hellmann's (Best Foods on the West Coast of the United States) began selling jars in 1913, and the world has never been the same. Today, mayonnaise is consumed on every continent — yes, even Antarctica — and global production exceeds 20 million tons annually.
Make Your Own
Homemade mayo takes five minutes and destroys anything from a jar. Here's the canonical recipe:
Classic Mayonnaise
- 1 large egg yolk (room temperature)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice or white wine vinegar
- ¼ tsp salt
- 200 ml neutral oil (sunflower, canola, or light olive)
Method: Whisk yolk, mustard, acid, and salt together. Very slowly — drop by drop at first — whisk in the oil until the mixture thickens and emulsifies. Once it's stable, you can add the rest in a thin stream. That's it. You just made mayonnaise.
Varieties of Mayonnaise
Kewpie
Japanese mayo made with egg yolks only and rice vinegar. Umami bomb in a squeeze bottle.
Alioli
Garlic-forward Spanish cousin. Purists use only garlic and oil, but egg-yolk versions are common.
Rémoulade
French mayo with capers, gherkins, anchovies, and herbs. The hotdog's best friend.
Provansal
Russian-style mayo with a higher oil ratio — extremely thick, rich, and unapologetic.
Vegan Mayo
Aquafaba (chickpea water) replaces eggs. Science, but make it compassionate.
Sriracha Mayo
The spicy fusion that launched a thousand food trucks. Equal parts heat and cream.
What People Are Saying
"Mayonnaise is the canvas upon which all great sandwiches are painted." — A chef, probably
"I used to be a ketchup person. Then I found this site. My life has changed." — Anonymous convert
"Is mayonnaise an instrument? No. But it should be." — Patrick, Bikini Bottom
Frequently Asked Questions
Is mayonnaise healthy?
Mayonnaise is mostly oil and egg yolk. It's calorie-dense but contains healthy fats, vitamin E, and lecithin. Like all things, moderation is key. We are not doctors.
Does mayo need to be refrigerated?
Store-bought mayo is acidic enough to inhibit bacterial growth and can be kept in the pantry until opened. After opening, refrigerate. Homemade mayo must be refrigerated and consumed within a few days.
Why did my mayo break?
You added the oil too fast, or your ingredients were too cold. To rescue broken mayo: start with a fresh yolk in a clean bowl and slowly whisk the broken mixture into it.
Can you freeze mayonnaise?
No. Freezing destroys the emulsion. Do not do this.
Why this website?
Because mayonnaise deserves a home on the internet. Also, may-ia.com was available. Synchronicity.