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Mayonnaise

Sauces, pastes & condiments · Condiments

Mayonnaise

Thick, creamy emulsion of oil, egg yolk and vinegar or lemon; a sandwich spread and base for many cold sauces.

Also called: mayo, kewpie

48 recipes with it

Photo: jules, via Wikimedia Commons (CC-BY-2.0)

What it is

A stable emulsion made by slowly whisking oil into egg yolks with acid, salt and often mustard. It is pale ivory, spoonable and rich. Japanese Kewpie-style mayo uses only yolks and rice vinegar, giving a richer, tangier taste. Salad cream is a thinner, sweeter relative.

How it’s used

  • Sandwiches and burgers
  • Base for tartare sauce, aioli and Marie Rose sauce
  • Coleslaw, potato and egg salads
  • Brushing on bread before toasting or grilling
  • Binding crab cakes and fish fillings

Characteristics

Taste
Rich and mildly tangy.
Texture
Thick, smooth and creamy.
Appearance
Glossy pale ivory to yellow.
When cooked
Splits and turns oily if heated strongly; browns nicely as a thin coating under a grill.
Sold as
paste
Cooking uses
Usually eaten raw, Used for binding

Kinds in our pantry

Storage

Refrigerated. Refrigerate jars after opening. Homemade mayo with raw yolks should be kept cold and eaten within a few days.

Diet, allergens and safety

Contains Eggs. May contain Mustard — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains egg; may contain mustard. Homemade mayonnaise uses raw yolk; use pasteurised eggs for pregnant, elderly, very young or immunocompromised people.

Nutrition per 100 g

Energy
680 kcal
Protein
0.96 g
Carbohydrate
0.57 g
Fat
74.85 g
Fibre
0 g
Sugars
0.57 g

USDA FoodData Central: Salad dressing, mayonnaise, regular.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Plant-based mayonnaise — Same amount; works in dressings, slaws and spreads.
  • Yogurt — Thick yoghurt for lighter dips and slaws; tangier and less rich.

Related ingredients

Recipes with mayonnaise

See all 48

36 more

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