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September 11, 2026Sources cited
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Mayonnaise

Mayonnaise is a thick, creamy condiment made as an emulsion of oil and egg yolk, usually acidified with vinegar or lemon juice.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated September 11, 2026|2 min read| Fact-checked

Mayonnaise is a thick, creamy condiment made as an emulsion of oil and egg yolk, usually acidified with vinegar or lemon juice. It is widely used in sandwiches, salads, and sauces. Its exact origin is disputed, with common historical accounts placing its development in 18th-century Europe, especially France or Spain.

Description

Mayonnaise is a cold condiment made by emulsifying oil into egg yolk, often with an acidic ingredient such as vinegar or lemon juice. Its stable, spoonable texture makes it useful as a base for dressings and sauces.

History

The origin of mayonnaise is disputed. Popular accounts link it to 18th-century Mahón in Menorca, while other culinary histories trace earlier egg-and-oil emulsions in Mediterranean cooking and later refinement in French cuisine.

Culinary uses

Mayonnaise is commonly used in sandwiches, burgers, salads, and dressings. It is also used as a base for sauces and dips, and in commercial food preparation.

Composition and preparation

Traditional mayonnaise is made by slowly whisking oil into egg yolk so the mixture emulsifies. Vinegar or lemon juice provides acidity, while mustard and seasonings may be added for flavour and stability.

Key facts

  • Mayonnaise is an emulsion of oil and egg yolk, acidified with vinegar or lemon juice.
  • Egg yolk acts as the emulsifier.
  • Its origin is disputed, often linked to 18th-century Europe.
  • It is widely used in sandwiches, salads, and sauces.
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Canadian context

Mayonnaise is a common condiment in Canadian households and food service, especially in sandwiches, salads, and picnic foods. It is also a standard ingredient in many Canadian-style dressings and prepared foods.

Frequently asked questions

What is mayonnaise made of?
Mayonnaise is usually made from oil, egg yolk, and an acid such as vinegar or lemon juice, often with mustard and seasoning.
Is mayonnaise a sauce or a condiment?
It is commonly described as a condiment and also functions as a sauce base.
Where did mayonnaise originate?
Its origin is disputed. A well-known story places it in Mahón, Menorca, in the 18th century, but other accounts link it to French or broader Mediterranean culinary traditions.
Why does mayonnaise stay thick?
Its thickness comes from emulsification, where egg yolk helps suspend tiny droplets of oil in water-based ingredients.
What is mayonnaise used for?
It is used in sandwiches, salads, dressings, dips, and as a base for other sauces.

References

  1. Wikipedia — https://en.wikipedia.org/wiki/Mayonnaise
    Supports: General description and historical note that the term appeared in French usage in 1806.
  2. ScienceDirect — https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/mayonnaise
    Supports: Definition of mayonnaise as an oil-in-water emulsion, role of egg-derived emulsifiers, and disputed origins.
  3. EBSCO Research Starters — https://www.ebsco.com/research-starters/applied-sciences/mayonnaise
    Supports: Ingredients, emulsion structure, common uses, and summary of disputed origins and later popularity.
  4. The Nibble — https://www.thenibble.com/reviews/main/cheese/eggs/mayonnaise-history.asp
    Supports: Discussion of mayonnaise history and the idea that earlier Mediterranean egg-and-oil mixtures may have preceded modern mayonnaise.