Mayonnaise

Mayonnaise is a creamy, stable emulsion of oil, egg yolk, and an acid, usually vinegar or lemon juice. It is a condiment that is not bound by seasonality and is available year-round. Mayonnaise is a versatile ingredient used in various cuisines, predominantly in European and North American dishes. It serves as a base for many sauces, dressings, and spreads, and is commonly used in sandwiches, salads, and as a dip for fries and other finger foods.

Mayonnaise Synonyms

Mayo

Mayonnaise Substitutes

Different Forms/Types of Mayonnaise

Vegan

Egg-free mayonnaise alternatives made with plant-based ingredients, suitable for vegans and those with egg allergies.

Flavored

Mayonnaise that has been infused with additional flavors such as garlic, chipotle, or herbs, offering a variety of taste profiles for different dishes.

Traditional

Classic mayonnaise made with egg yolks, oil, and vinegar or lemon juice, typically found in jars or squeeze bottles.

Light or Reduced-Fat

Mayonnaise with less fat content than traditional versions, often made with fillers like starches to maintain texture.

How to Choose Mayonnaise

When choosing mayonnaise, look for brands that use high-quality ingredients such as cage-free eggs and oils without preservatives. The ingredient list should be short and free from unnecessary additives. For the best flavor, opt for mayonnaise with a balance of acidity and richness. If you prefer a lighter version, check the nutritional label to ensure it meets your dietary needs without compromising too much on taste.

Cooking/Prep Tips for Mayonnaise

Mayonnaise is a versatile emulsion that can be used as a base for various sauces, dressings, and as a condiment. For intermediate and expert home cooks, it's important to understand that mayonnaise can break if exposed to extreme temperatures or if mixed too vigorously after it has been set. To prevent this, ensure all ingredients are at room temperature before starting, and if you're making it from scratch, add the oil very slowly while whisking to create a stable emulsion. When using mayonnaise in cooking, be mindful of its components; since it contains eggs and oil, it can curdle under high heat. It's best used in applications that require minimal to no cooking after its addition, such as in cold salads or as a spread.

Shelf Life of Mayonnaise

Store unopened mayonnaise in a cool, dry place such as a pantry. Once opened, mayonnaise should be refrigerated and tightly sealed. Traditional mayonnaise can last up to two months in the refrigerator, while reduced-fat and flavored varieties should be used within one month for best quality. Vegan mayonnaise often has a shorter shelf life and should be consumed according to the manufacturer's recommendations. Always use clean utensils to prevent contamination and preserve freshness.

Recommended Brands for Mayonnaise

light mayonnaise: Kraft Light Mayo

vegan mayonnaise: Vegenaise by Follow Your Heart

flavored mayonnaise: Sir Kensington's

traditional mayonnaise: Hellmann's/Best Foods

Cooking Techniques for Mayonnaise

Baking: Mayonnaise can be used in baking to add moisture and tenderness to cakes and bread due to its oil and egg content.

Emulsifying: Mayonnaise is an emulsion of oil in water, stabilized by egg yolks and acid like vinegar or lemon juice. The key to a stable emulsion is to add the oil slowly to the egg yolk mixture while whisking vigorously.

Cold Applications: Mayonnaise is commonly used in cold applications such as dressings, dips, and spreads where no additional cooking is required, preserving its creamy texture.