Bryan McAllister’s personal reference notebook
August 1, 2026Short & citedBlog
Civic Viewpoint.
A quiet encyclopedia with a personal desk
Kept by Bryan McAllister — short guides, clear facts, and the Canadian angle when it matters.
Everyday Life • Condiment

Mayonnaise

Mayonnaise is a thick, creamy condiment made as an emulsion of oil and egg yolk, usually acidified with vinegar or lemon juice.

Updated August 1, 20261 min readCited sources

Mayonnaise is a thick, creamy emulsion made from oil and egg yolk. It is a staple condiment in many cuisines, especially in sandwiches and salads.

Description

Mayonnaise is a cold condiment produced by emulsifying oil into egg yolk, typically with an acidic ingredient like vinegar or lemon juice. Its stable, spoonable texture makes it a versatile base for dressings, sauces, and dips.

History

The origin of mayonnaise is disputed. A popular story places its creation in 18th-century Mahón, Menorca, while other culinary histories trace earlier egg-and-oil emulsions in Mediterranean cooking, later refined in French cuisine.

Culinary uses

Mayonnaise is commonly used in sandwiches, burgers, salads, and dressings. It also serves as a base for sauces and dips, and is widely used in commercial food preparation, including in Canadian households.

In short

  • Mayonnaise is an emulsion of oil and egg yolk.
  • Egg yolk acts as the emulsifier.
  • Commonly used in sandwiches, salads, and sauces.
  • Origin disputed between France and Spain.
Canadian angle

Mayonnaise is a common condiment in Canadian households and food service, especially in sandwiches, salads, and picnic foods. It is also a standard ingredient in many Canadian-style dressings and prepared foods.

Quick questions

What is mayonnaise made of?
Mayonnaise is usually made from oil, egg yolk, and an acid such as vinegar or lemon juice, often with mustard and seasoning.
Is mayonnaise a sauce or a condiment?
It is commonly described as a condiment and also functions as a sauce base.
Where did mayonnaise originate?
Its origin is disputed. A well-known story places it in Mahón, Menorca, in the 18th century, but other accounts link it to French or broader Mediterranean culinary traditions.

Sources

  1. Wikipedia — https://en.wikipedia.org/wiki/Mayonnaise
    Supports: General description and historical note that the term appeared in French usage in 1806.
  2. ScienceDirect — https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/mayonnaise
    Supports: Definition of mayonnaise as an oil-in-water emulsion, role of egg-derived emulsifiers, and disputed origins.
  3. EBSCO Research Starters — https://www.ebsco.com/research-starters/applied-sciences/mayonnaise
    Supports: Ingredients, emulsion structure, common uses, and summary of disputed origins and later popularity.
  4. The Nibble — https://www.thenibble.com/reviews/main/cheese/eggs/mayonnaise-history.asp
    Supports: Discussion of mayonnaise history and the idea that earlier Mediterranean egg-and-oil mixtures may have preceded modern mayonnaise.