Glossary Term: Mayonnaise

Mayonnaise Definition:

Mayonnaise is a cold emulsified sauce made primarily from egg yolks, oil, mustard, and an acid such as vinegar or lemon juice. It has a thick, creamy texture, created by slowly whisking oil into the egg mixture. Mayonnaise is widely used as a condiment, base sauce, and ingredient in dressings, salads, and sandwiches. In professional kitchens, it is valued for its texture, stability, and versatility in both classic and modern cuisine.

Mayonnaise Key Concepts:

• An Emulsion-Based Sauce: Mayonnaise relies on emulsification, in which oil and water-based ingredients are blended into a smooth, stable mixture.
• Texture and Consistency: Properly made mayonnaise should be thick, glossy, and smooth without separating.
• Cold Preparation Method: Unlike many sauces, mayonnaise is usually prepared without heat to maintain its creamy structure.
• Foundation for Other Sauces: It is commonly used as a base for flavored sauces, dips, and dressings in culinary applications.
• Balance of Fat and Acidity: The combination of oil and acid creates richness while preventing the sauce from tasting too heavy.

What It Does Not Mean

• It is not Hollandaise Sauce; mayonnaise is a cold emulsion made with oil, while Hollandaise Sauce is a warm butter-based emulsion.
• It is not Aioli; traditional Aioli is garlic-forward and may vary in ingredients and preparation by regional style.

Contextual Usage

• “The chef prepared fresh mayonnaise for the sandwich station during prep work”.
• “A stable mayonnaise showed the student had properly understood emulsification techniques”.

Related Terms

• Emulsion
• Emulsified Sauce
• Aioli