Mayonnaise is an emulsion of vinegar and egg yolks, used to dress sandwiches and creamy salads. Homemade mayonnaise requires practice to fully emulsify, while store-bought mayonnaise can be kept for up to six months. “Real mayonnaise” must contain 65% oil by weight and use only egg as an emulsifier.
Mayonnaise is a condiment made from an emulsion of an acid and a protein, specifically vinegar (or lemon juice) and egg yolks. While mayonnaise is often referred to as a condiment, it’s really meant to “dress” sandwiches and not leafy salads. This is different from standard salad dressing, which is usually made from a combination of vinegar and oil, such as olive or vegetable oil. However, mayonnaise can be added to other types of salads for creaminess, such as tuna, crab or pasta salads.
The fact that mayonnaise is made from two ingredients that generally don’t mix well is what makes it an emulsion. Producing an emulsion, also known as a colloid, requires a two-step process. First, one ingredient must be added gradually to the other while applying constant mixing. Secondly, the presence of an emulsifier is required. In the case of mayonnaise, the emulsifier comes from the lecithin contained in egg yolks.
Mayonnaise is the culinary creation of a chef who served under the Duc de Richelieu in the 18th century. The chef had decided to prepare a special feast to celebrate the Duc’s victory over the British troops at Port Mahon. One particular dish was to be made with cream and eggs. However, after finding the supply of crema depleted, the chef used olive oil instead. The result, named mahonnaise to commemorate the Duc’s successful military campaign, eventually came to be known to modern gastronomy aficionados as simply mayo.
Mayonnaise is produced on a commercial scale and can be found at any grocery store. However, many cooks prefer the fresh taste and texture of homemade mayonnaise. Making mayonnaise from scratch takes some practice since getting the mixture to fully emulsify can be tricky. However, using a blender or food processor makes this task much easier. It should be noted that since the eggs are used raw, it is very important to use fresh eggs to reduce the risk of Salmonella contamination. Additionally, unused portions should be promptly refrigerated and used up within three days.
Store-bought mayonnaise, on the other hand, can be kept in the refrigerator for up to six months after opening. There are also some standards that govern the production of mayonnaise and separate it from other common condiments. For example, a product labeled “real mayonnaise” should contain 65% oil by weight and use only egg as an emulsifier. The exception is reduced-fat or fat-free versions of mayonnaise, which usually contain modified food starch as an emulsifier.
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