Mayonnaise

cooking · sauces · food science

Three magic ingredients. Mayonnaise is made by whisking together just three things: eggs, oil, and an acid like vinegar or lemon juice. When you whisk them just right, the egg acts like a glue that makes the oil and acid blend together into a smooth, creamy sauce instead of separating.

Parent of many sauces. Mayonnaise is so useful that people use it as a base to create lots of other sauces. Tartar sauce, ranch dressing, and remoulade are all made by starting with mayo and adding different flavors like herbs, spices, or pickles.

Sandwich superstar. You'll find mayonnaise on burgers, sandwiches, and even French fries in different parts of the world. It adds creaminess and tanginess that makes food taste richer and more delicious.

Science in a bowl. Mayonnaise is an emulsion, which means it's made of two things that normally don't mix (oil and water from the egg) being forced together with help from the egg yolk. This same science trick is used to make lots of other foods too.

Texture transformation. When you first mix mayo ingredients, they look like they're going to separate, but keep whisking and they magically turn into something thick and creamy that sticks together perfectly.