Mayonnaise

MayoJapanese brand of mayonnaiseJapanese mayonnaiseMay O'Naisemayonaisemayonaissemayonnaise-based
Mayonnaise (, also ), informally mayo, is a thick cold condiment or dressing commonly used in sandwiches and composed salads or on chips (French fries).wikipedia
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Sandwich

sandwicheshot sandwichsandwich filler
Mayonnaise (, also ), informally mayo, is a thick cold condiment or dressing commonly used in sandwiches and composed salads or on chips (French fries).
The bread may be plain or be coated with condiments, such as mayonnaise or mustard, to enhance its flavour and texture.

French fries

chipsfriesfrench fry
Mayonnaise (, also ), informally mayo, is a thick cold condiment or dressing commonly used in sandwiches and composed salads or on chips (French fries).
They are usually salted and, depending on the country, may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialties.

Tartar sauce

tartare saucetartartartare
It is also a base in sauces such as Tartar sauce.
Tartar sauce (French: sauce tartare; also spelled Tartare sauce in the UK, New Zealand, Australia, South Africa, and other parts of the Commonwealth) is a condiment primarily composed of mayonnaise and finely chopped capers.

Condiment

condimentsCondiment market in the United StatesCooking Condiments
Mayonnaise (, also ), informally mayo, is a thick cold condiment or dressing commonly used in sandwiches and composed salads or on chips (French fries).
Condiments are sometimes added prior to serving, for example, in a sandwich made with ketchup, mustard or mayonnaise.

Egg as food

eggseggchicken egg
Commercial egg-free alternatives are made for vegans and others who avoid chicken eggs or dietary cholesterol.
The word mayonnaise possibly was derived from moyeu, the medieval French word for the yolk, meaning center or hub.

Mahón

Port MahonMahonMaó
A common theory is that it is named for Port Mahon, (Maó in Menorquín) itself named after its founder Mago Barca, in Menorca, in honor of the 3rd Duke of Richelieu's victory over the British in 1756, and in fact the name "mahonnaise" is used by some authors.
It is also said to be the birthplace of mayonnaise.

Aioli

aïoliAlliolialioli
Mayonnaise may have existed long before: "It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about — particularly in the Mediterranean region, where aioli (oil and garlic) is made."
Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds.

Salad

saladssalad dressinggarden salad
Mayonnaise (, also ), informally mayo, is a thick cold condiment or dressing commonly used in sandwiches and composed salads or on chips (French fries).
Bound salads are assembled with thick sauces such as mayonnaise.

Hollandaise sauce

hollandaisemousselineMousseline sauce
The proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise (and hollandaise sauce).
As in other egg emulsion sauces, like mayonnaise and Béarnaise, the egg does not coagulate as in a custard; rather, the lecithin in the eggs serves as an emulsifier, allowing the mixture of the normally immiscible butter and lemon juice to form a stable emulsion.

Just Mayo

Just Mayo scandal
Well-known brands include Nasoya's Nayonaise, Vegenaise and Just Mayo in North America, and Plamil Egg Free in the United Kingdom.
Just Mayo is an egg-free mayonnaise substitute produced by JUST, Inc, formerly known as Hampton Creek.

Remoulade

Louisiana remouladerémouladesauce remoulade
For example, sauce rémoulade, in classic French cuisine, is mayonnaise to which has been added mustard, gherkins, capers, parsley, chervil, tarragon, and possibly anchovy essence. In countries influenced by French culture, mustard is also a common ingredient, but the addition of mustard turns the sauce into a remoulade with a different flavor and the mustard acts as an additional emulsifier.
Rémoulade is a condiment invented in France that is usually aioli- or mayonnaise-based.

Emulsion

emulsifieremulsifiersemulsions
The proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise (and hollandaise sauce). It is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice. In countries influenced by French culture, mustard is also a common ingredient, but the addition of mustard turns the sauce into a remoulade with a different flavor and the mustard acts as an additional emulsifier.

Menorca

MinorcaMinorcanManûrqa
A common theory is that it is named for Port Mahon, (Maó in Menorquín) itself named after its founder Mago Barca, in Menorca, in honor of the 3rd Duke of Richelieu's victory over the British in 1756, and in fact the name "mahonnaise" is used by some authors.
One origin story of mayonnaise is that it was brought back to France from Mahon, Menorca, after Louis-François-Armand du Plessis de Richelieu's victory over the British at the city's port in 1756.

Takoyaki

Takoyaki pan
Apart from salads, it is popular with dishes such as okonomiyaki, takoyaki and yakisoba and may also accompany katsu and karaage.
The balls are brushed with takoyaki sauce (similar to Worcestershire sauce) and mayonnaise, and then sprinkled with green laver (aonori) and shavings of dried bonito.

Mrs. Schlorer's

Mrs. Schlorer's mayonnaise was an instant success with local customers and eventually grew into the Schlorer Delicatessen Company.
Mrs. Schlorer's was the brand name for mayonnaise and numerous other food condiments originally manufactured by the Schlorer Delicatessen Company in Philadelphia, PA.

Hellmann's and Best Foods

HellmannBest FoodsHellmann's Mayonnaise
Around the same time in New York City, a family from Vetschau, Germany, at Richard Hellmann's delicatessen on Columbus Avenue, featured his wife's homemade recipe in salads sold in their delicatessen.
Hellmann's and Best Foods are brand names that are used for the same line of mayonnaise and other food products.

Bayonne

Bayonne, FranceBaionaLapurdum
Grimod de La Reynière rejected the name "mayonnaise" because the word "is not French"; he rejected "mahonnaise" because Port Mahon "is not known for good food", and thus he preferred "bayonnaise", after the city of Bayonne, which "has many innovative gourmands and ... produces the best hams in Europe.
It is said by some that Bayonne is the birthplace of mayonnaise, supposedly a corruption of Bayonnaise, the French adjective describing the city's people and produce.

Mustard (condiment)

mustardhoney mustardhot mustard
In countries influenced by French culture, mustard is also a common ingredient, but the addition of mustard turns the sauce into a remoulade with a different flavor and the mustard acts as an additional emulsifier.
It is also used as an ingredient in mayonnaise, vinaigrette, marinades, and barbecue sauce.

Okonomiyaki

Hiroshima-style okonomiyakinegiyaki
Apart from salads, it is popular with dishes such as okonomiyaki, takoyaki and yakisoba and may also accompany katsu and karaage.
Cooked okonomiyaki is topped with ingredients that include otafuku/okonomiyaki sauce (similar to Worcestershire sauce but thicker and sweeter), aonori (seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger (beni shōga).

Olivier salad

Russian saladSalad OlivierSalade Olivier
It is used as a sauce in the most popular salads in Russia, such as Olivier salad (also known as Russian salad), dressed herring, and many others.
In different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles (or cucumber), green peas, eggs, celeriac, onions, diced boiled chicken (or sometimes ham,hot dogs or bologna sausage), and tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise.

Baconnaise

Baconnaise is a bacon-flavor mayonnaise-based product that is ovo vegetarian and kosher certified.

Dressed herring

Herring under a fur coatShuba salad
It is used as a sauce in the most popular salads in Russia, such as Olivier salad (also known as Russian salad), dressed herring, and many others.
Dressed herring, colloquially known as herring under a fur coat ( or just ), is a Russian layered salad composed of diced pickled herring covered with layers of grated boiled vegetables (potatoes, carrots, beetroots), chopped onions, and mayonnaise.

Mago Barca

MagoMago Barcid
A common theory is that it is named for Port Mahon, (Maó in Menorquín) itself named after its founder Mago Barca, in Menorca, in honor of the 3rd Duke of Richelieu's victory over the British in 1756, and in fact the name "mahonnaise" is used by some authors.
The local egg sauce that is now consumed all over the world is called mayonnaise after the city.

Egg allergy

eggsegg allergiesEgg
Egg-free varieties of mayonnaise are available for vegans and others who want to avoid eggs, animal fat, and cholesterol, or who have egg allergies.

Dipping sauce

dipList of dipsdips
Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d'oeuvres and are thinner than spreads which can be thinned to make dips.