Mayonnaise#Japan

File:Ingredients maonesa.jpg

Mayonnaise is a French cuisine appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been numerous and contradictory. Most hypotheses do however agree on the geographical origin of the sauce, Mahón, in Menorca, Spain.{{cite book|last1=Glenn|first1=Joshua|last2=Larsen|first2=Elizabeth F.|title=Unbored: The Essential Field Guide to Serious Fun|year=2013|publisher=Bloomsbury Publishing Plc|isbn=978-14-08830-25-3|url=https://books.google.com/books?id=NrCWLaCkHXAC&dq=mayonnaise+spanish+french&pg=PA158|page=158|access-date=19 March 2023|archive-date=13 May 2023|archive-url=https://web.archive.org/web/20230513141255/https://books.google.com/books?id=NrCWLaCkHXAC&dq=mayonnaise+spanish+french&pg=PA158|url-status=live}}{{cite journal |last1=Aragon |first1=Marine |date=2009 |title=La sauce des tropes dans le lexique de la gastronomie française : approche sémantique et pragmatique |url=https://www.jstor.org/stable/43344390 |journal=Neuphilologische Mitteilungen |volume=110 |issue=1 |pages=7–26 |doi= |jstor=43344390 |access-date=March 18, 2022 |archive-date=18 March 2022 |archive-url=https://web.archive.org/web/20220318163427/https://www.jstor.org/stable/43344390 |url-status=live }}{{cite journal |last1=Héron de Villefosse |first1=Éloge |date=1971 |title=Éloge des Délices de la Table |url=https://www.jstor.org/stable/44600984 |journal=Revue des Deux Mondes (1829–1971) |volume= |issue= |pages=116 |doi= |jstor=44600984 |access-date=March 18, 2022 |archive-date=18 March 2022 |archive-url=https://web.archive.org/web/20220318164343/https://www.jstor.org/stable/44600984 |url-status=live }} Other theories have been dismissed by some authors as being somewhat a retrospective invention aiming to credit the sauce as an invention of south-western France, when most likely, its origin can be found in the port city of Menorca.{{cite book|last1=Trudgill|first1=Peter|title=European Language Matters: English in Its European Context|year=2021|publisher=Cambridge University Press|isbn=978-11-08832-96-0|url=https://books.google.com/books?id=cBVEEAAAQBAJ&dq=mayonnaise+mahon&pg=PA51|pages=50–51|access-date=19 March 2023|archive-date=7 May 2023|archive-url=https://web.archive.org/web/20230507081020/https://books.google.com/books?id=cBVEEAAAQBAJ&dq=mayonnaise+mahon&pg=PA51|url-status=live}}

According to Émile Littré, it may have come from Mahón, capital of Menorca, in the Balearic Islands, Spain, occupied by the British at the time and then conquered by the Duc de Richelieu in 1756. His cook would have presented him with this sauce, called the "mahonnaise", made with the only two ingredients he had: egg and oil. Nevertheless, this sauce was starting to be described a little before this event while several versions of similar sauces existed in France and in Spain.

Mayonnaise sauce may have its origins in the ancient remoulade. Another hypothesis is that mayonnaise is derived from aioli. Finally, the process of emulsifying egg yolk was known for a long time to pharmacists, who used it to prepare ointments and salves. Some have pointed out that it would make sense that mayonnaise originated in Spain given its requirement of olive oil, a liquid produced and consumed mostly there at the time.{{cite journal |last1=Revista |first1=Litoral |date=2006 |title=Salsa Mayonesa |url=https://www.jstor.org/stable/43433620 |journal=Litoral |volume=241 |issue=241 |pages=165 |doi= |jstor=43433620 |access-date=March 18, 2022 |archive-date=18 March 2022 |archive-url=https://web.archive.org/web/20220318163424/https://www.jstor.org/stable/43433620 |url-status=live }} This hypothesis is similar to another that places the origins of French fries in Spain using the same rationale.{{Cite web|last=Rupp|first=Rebecca|date=8 January 2015|title=Are French Fries Truly French?|url=https://www.nationalgeographic.com/culture/article/are-french-fries-truly-french|access-date=26 October 2021|website=Culture|language=en|archive-date=18 January 2022|archive-url=https://web.archive.org/web/20220118212851/https://www.nationalgeographic.com/culture/article/are-french-fries-truly-french|url-status=dead}}{{cite book|last=Ilegems|first=Paul|title=De Frietkotcultuur|publisher=Loempia|year=1993|isbn=978-90-6771-325-2|language=nl}}{{Cite news|last=Swalec|first=Andrea|date=28 July 2010|title=In Belgium, frites aren't small potatoes|language=en|work=Reuters|url=https://www.reuters.com/article/us-belgium-food-fries-idUSTRE66R1JI20100728|access-date=26 October 2021|archive-date=3 March 2022|archive-url=https://web.archive.org/web/20220303052447/https://www.reuters.com/article/us-belgium-food-fries-idUSTRE66R1JI20100728|url-status=live}}

Remoulade sauce was known for a long time and there were hot and cold versions of it. In both cases, the base was oil, vinegar, salt, herbs, often other ingredients such as capers or anchovies, and then mustard; in short, it was an enriched vinaigrette.{{citation needed|date=February 2024}}

In the early 18th century, Vincent La Chapelle had the idea of incorporating "velouté", based on roux, a mixture of flour and fat, to bind it. In 1742, François Marin published in the Suite des Dons de Comus a recipe called "beurre de Provence" which contains garlic cloves cooked in water, crushed with salt, pepper, capers and anchovies, then mixed with oil. This recipe is also close to the aioli, the egg yolk appearing later.

In 1750, Francesc Roger Gomila, a Valencian friar, published a recipe for a sauce similar to mayonnaise in Art de la Cuina ('The Art of Cooking'). He calls the sauce aioli bo.{{Cite web|last=Pelfort|first=Pep|date=2019-11-24|title=La Vertadera Història de la Salsa Maonesa Altrament Dita Aioli BO|trans-title=The True History of Mayonnaise Sauce Otherwise Called Aioli BO|url=http://www.cegmenorca.org/maonesa.htm|url-status=usurped|archive-url=https://web.archive.org/web/20200403081953/http://www.cegmenorca.org/maonesa.htm|archive-date=2020-04-03|access-date=2021-04-08|website=cegmenorca.org}} If he does not describe precisely the recipe—suggesting that it was known by everyone on the island—the way it is used, the preparations for which it is used as a base and the dishes with which it is associated are most often inconceivable with an aioli. Earlier recipes of similar emulsified sauces, usually containing garlic, appear in a number of Spanish recipe books dating back to the 14th-century {{ill|Llibre de Sent Soví|es}}, where it is called all-i-oli, literally 'garlic and oil' in Catalan.{{cite book | first=Eduardo | last=Martín Mazas | year=2008 | title=Teodoro Bardají Mas, el precursor de la cocina moderna en España | publisher=Ciudad de edición}}{{cite book | author=Anónimo | title=Llibre de Sent Soví | publisher=Ed. Barcino | year=1979}} This sauce had clearly spread throughout the Crown of Aragon, for Juan de Altamiras gives a recipe for it in his celebrated 1745 recipe book Nuevo Arte de Cocina ('New Art of Cooking').{{cite book | author=Juan de Altamiras | year=1745 | title=Nuevo Arte de Cocina | publisher=Ed. La Val de Onsera | page=101}}

On April 18, 1756, the Duke of Richelieu invaded Menorca and took the port of Mahon. A theory states that the aioli bo sauce was thereafter adopted by the cook of the Duke of Richelieu, who upon his return to France made the sauce famous in the French court.{{cite book | last1=Mitford | first1=Nancy | last2=Foreman | first2=Amanda | year=2001 | title=Madame de Pompadour | publisher=NYRB Classics | edition=reimpresa | isbn=094032265X | page=214}} which would have been known as mahonnaise .{{cite book|author=Bardají Mas, Teodoro|author-link=Teodoro Bardají|title=La salsa mahonesa|publisher=Impr. Julián Peña|year=1928}}{{cite book | first=José M.ª | last=Pisa Villarroya | year=1999 | title=La salsa mahonesa antes y después de Teodoro Bardají | location=Angües | publisher=La Val de Onsera | oclc=433597489 }}{{cite book | author=Dr. Thebussem | year=1998 | title=Segunda ristra de ajos | location=Zaragoza | publisher=La Val de Onsera | isbn=9788488518293 | pages=217–219}} A number of legends arose relating how the Duke of Richelieu first tried the sauce, including his discovery of the sauce in a local inn of Mahon where he would have allegedly asked the innkeeper to make him some dinner during the siege of Mahon,{{cite magazine | author=Lorenzo Lafuente Vanrell| title=La salsa mayonesa | magazine=Revista de Menorca | number=tomo IX, cuaderno VI | location=Mahón | date=June 1914}} and even that he invented it himself as a quick garnish.

Another version is Grimod de La Reynière's 1808 bayonnaise sauce which is a sort of aspic: "But if one wants to make from this cold chicken, a dish of distinction, one composes a bayonnaise, whose green jelly, of a good consistency, forms the most worthy ornament of poultry and fish salads."{{cite book|url=https://archive.org/details/manueldesamphit00renagoog|title=Manuel des amphitryons|last1=Grimod de La Reynière|first1=A.B.L.|date=1808|page=[https://archive.org/details/manueldesamphit00renagoog/page/n133 99]|publisher=Capelle et Renand|access-date=1 July 2018}}{{primary inline|date=April 2021}}

In 1806, André Viard, in Le Cuisinier impérial, transformed this recipe for remoulade by replacing the roux with egg yolk.{{Cite book|last=Viard|first=André|url=https://gallica.bnf.fr/ark:/12148/bpt6k110705g|title=Le cuisinier impérial, ou L'art de faire la cuisine et la pâtisserie pour toutes les fortunes, avec différentes recettes d'office et de fruits confits et la manière de servir une table depuis vingt jusqu'à soixante couverts / par A. Viard,...|date=1806|language=FR|access-date=26 November 2021|archive-date=1 December 2021|archive-url=https://web.archive.org/web/20211201105620/https://gallica.bnf.fr/ark:/12148/bpt6k110705g|url-status=live}} In another recipe, an Indian remoulade, without mustard, he specifies that the binding is facilitated by incorporating the oil little by little. This is the first modern mention of a stable cold emulsified sauce.{{Cite web|title=Maho, magno, bayo ou mayo ? – 1re partie|url=https://culture.uliege.be/jcms/prod_199862/fr/maho-magno-bayo-ou-mayo-1re-partie?part=2|access-date=2021-11-26|website=culture.uliege.be|language=fr|archive-date=26 November 2021|archive-url=https://web.archive.org/web/20211126113139/https://culture.uliege.be/jcms/prod_199862/fr/maho-magno-bayo-ou-mayo-1re-partie?part=2|url-status=live}} In the same book, he also proposes a sauce called mayonnaise (the first recorded attestation of the name) but which is not an emulsion but a sauce linked to velouté and jelly.

It is only in 1815 that Antonin Carême mentions a cold "magnonaise" emulsified with egg yolk. The word "mayonnaise" is attested in English in 1815.{{OED|mayonnaise|id=115319}}

Auguste Escoffier wrote that mayonnaise was a French mother sauce of cold sauces,{{Cite book|last=Escoffier|first=Auguste|url=https://gallica.bnf.fr/ark:/12148/bpt6k96923116|title=Le guide culinaire: aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier; avec la collaboration de MM. Philéas Gilbert et Émile Fétu|date=1912|language=EN|access-date=8 December 2020|archive-date=21 October 2020|archive-url=https://web.archive.org/web/20201021072046/https://gallica.bnf.fr/ark:/12148/bpt6k96923116|url-status=live}} like espagnole or velouté.

The origin of the name mayonnaise is unclear, though some records indicate its introduction to the early 1800s,{{cn|date=November 2022}} with numerous suggested, sometimes contradictory suggestions.{{cn|date=November 2022}}

A common theory is that it is named for Port Mahon ({{lang|ca|Maó}} in Catalan), itself named after its founder Mago Barca,{{Cite web|url=https://www.tropasdemagon.com/en-blanco-c1iiz|title=Magon Barca|website=tropasdemagon|access-date=23 August 2019|archive-date=5 August 2019|archive-url=https://web.archive.org/web/20190805115854/https://www.tropasdemagon.com/en-blanco-c1iiz|url-status=live}}{{cite book|last=Estallo|first=Ignasi Garces|title=Historia antigua de Hispania|url=https://books.google.com/books?id=1G0zn-QVxsYC&pg=PA74|year=1999|publisher=Edicions Universitat Barcelona|isbn=978-84-8338-107-6|page=74}} 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. But the name is only attested several decades after that event.Trésor de la langue française, [http://www.cnrtl.fr/definition/mayonnaise s.v.] {{Webarchive|url=https://web.archive.org/web/20180621031843/http://www.cnrtl.fr/definition/mayonnaise |date=21 June 2018 }} One version of this theory says that it was originally known as {{lang|es|salsa mahonesa}} in Spanish,{{cite web|url=http://lema.rae.es/dpd/?key=mayonesa|title=mayonesa|date=October 2005|website=Diccionario panhispánico de dudas|publisher=Real Academia Española|language=es|access-date=28 August 2017|archive-date=28 August 2017|archive-url=https://web.archive.org/web/20170828145522/http://lema.rae.es/dpd/?key=mayonesa|url-status=live}}{{cite book|title=Culinaria Spain|last1=Trutter|first1=Marion|last2=Beer|first2=Günter|date=2008|publisher=H.F. Ullmann|isbn=9783833147296|edition=Special|location=Germany|page=68}} but that spelling too is only attested later.Oxford English Dictionary, 3rd. ed, [http://www.oed.com/view/Entry/115319 s.v.] {{Webarchive|url=https://web.archive.org/web/20221222182206/https://www.oed.com/start;jsessionid=C72825D67E50B930522B77B3276BFE75?authRejection=true&url=%2Fview%2FEntry%2F115319 |date=22 December 2022 }}

Alexandre Balthazar Laurent Grimod de La Reynière, a lawyer by qualification who acquired fame during the reign of Napoleon for his sensual and public gastronomic lifestyle, rejected the name mayonnaise because the word "is not French". He also rejected the name 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."{{cite book|url=https://archive.org/details/manueldesamphit00renagoog|title=Manuel des amphitryons|last1=Grimod de La Reynière|first1=A.B.L.|date=1808|publisher=Capelle et Renand|page=[https://archive.org/details/manueldesamphit00renagoog/page/n251 211]|access-date=1 July 2018}} Indeed, the city of Bayonne (sauce {{lang|fr|à la Bayonnaise}}) could also have given its name to this type of sauce, by spelling deformation. This form would seem to be confirmed by the fact that there is no written record of the sauce {{lang|fr|à la mayonnaise}} before the beginning of the 19th century, long after the capture of the city of Mahón.Jean Vitaux, « Le nom des plats dans l’Histoire », chronique Histoire et gastronomie, sur Canal Académie, 4 novembre 2012

Another hypothesis is based, according to Marie-Antoine Carême, a famous contemporary French chef, on a derivative of {{lang|fr|magnonaise}} (from the verb {{lang|fr|magner}}, or {{lang|fr|manier}}) or, according to Prosper Montagné, of {{lang|fr|moyeunaise}} (or {{lang|fr|moyennaise}}), based on {{lang|fr|moyeu(x)}} (or {{lang|fr|moyen}}) which means 'egg yolk', in Old French. It has also been suggested that the word be linked to the old verb {{lang|fr|mailler}}, meaning 'to beat'.Le Grand Robert, t. 4, Paris, 2001, s.v. « Mayonnaise », p. 1280.

Joseph Favre, for his part, states in his memoirs that mayonnaise is an alteration of the word {{lang|fr|magnonnaise}}, derived from {{lang|fr|Magnon}} (Lot-et-Garonne), and that a cook from Magnon would have popularized it first in the South of France; he notes that this sauce has been variously named mahonnaise, bayonnaise and mayonnaise.Joseph Favre, Dictionnaire universel de cuisine. Encyclopédie illustrée d'hygiène alimentaire,

A more controversial hypothesis, put forward by the linguist and historian Nicolas Lepreux, suggests that mayonnaise originated in the Mayenne region, and that the "e" would have changed into an "o" over time: the apocryphal story tells that the Duke of Mayenne, on the day before the Battle of Arques, overindulged on chickens seasoned with a remarkable sauce, so that the next day he fell off his horse and lost the battle.{{citation needed|date=July 2022}}

Recipes for mayonnaise date to the early nineteenth century. In 1815, Louis Eustache Ude wrote:

No 58.—Mayonnaise. Take three spoonfuls of Allemande, six ditto of aspic, and two of oil. Add a little tarragon vinegar, that has not boiled, some pepper and salt, and minced ravigotte, or merely some parsley. Then put in the members of fowl, or fillets of soles, &c. Your mayonnaise must be put to ice; neither are you to put the members into your sauce till it begins to freeze. Next dish your meat or fish, mask with the sauce before it be quite frozen, and garnish your dish with whatever you think proper, as beet root, jelly, nasturtiums, &c.{{cite book|last=Ude|first=Louis Eustache|title=The French Cook, Or, The Art of Cookery: Developed in All Its Branches|url=https://archive.org/details/bub_gb_xYwEAAAAYAAJ|year=1815|publisher=author|page=[https://archive.org/details/bub_gb_xYwEAAAAYAAJ/page/n45 34]}}

In an 1820 work, Viard describes something like the more familiar emulsified version:

This sauce is made to "take" in many ways: with raw egg yolks, with gelatine, with veal or veal brain glaze. The most common method is to take a raw egg yolk in a small terrine, with a little salt and lemon juice: take a wooden spoon, turn it while letting a trickle of oil fall and stirring constantly; as your sauce thickens, add a little vinegar; put in too a pound of good oil: serve your sauce with good salt: serve it white or green, adding green of ravigote or green of spinach. This sauce is used for cold fish entrees, or salad of vegetables cooked in salt water.{{cite book|author1=Viard|author2=Fouret|title=Le cuisinier royal|url=https://archive.org/details/bub_gb_6B5fVHfmd8kC|year=1820|publisher=J.-N. Barba|page=[https://archive.org/details/bub_gb_6B5fVHfmd8kC/page/n86 62]}}

Modern mayonnaise can be made by hand with a whisk, a fork, or with the aid of an electric mixer or blender. It is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in the yolk form a base of the emulsion, while lecithin and protein from the yolk is the emulsifier that stabilizes it.{{cite web |url=http://www.exploratorium.edu/cooking/eggs/eggscience.html |title=Science of Cooking: Science of Eggs |publisher=Exploratorium.edu |access-date=17 November 2011 |archive-date=14 April 2020 |archive-url=https://web.archive.org/web/20200414113835/https://www.exploratorium.edu/cooking/eggs/eggscience.html |url-status=live }}{{cite book|last1=Segil|first1=Wallace|last2=Zou|first2=Hong|title=Eggs: Nutrition, Consumption, and Health|date=2012|publisher=Nova Science Publishers|location=New York|isbn=9781621001256}}{{Page needed|date=May 2015}} A combination of van der Waals interactions and electrostatic repulsion determine the bond strength among oil droplets. The high viscosity of mayonnaise is attributed to the total strength created by these two intermolecular forces.{{Cite journal|last1=Depree|first1=J. A|last2=Savage|first2=G. P|date=2001-05-01|title=Physical and flavor stability of mayonnaise|journal=Trends in Food Science & Technology|url=https://www.researchgate.net/publication/248485299|volume=12|issue=5|pages=157–163|doi=10.1016/S0924-2244(01)00079-6|issn=0924-2244}} Addition of mustard contributes to the taste and further stabilizes the emulsion, as mustard contains small amounts of lecithin.{{cite web |url=http://www.goodeatsfanpage.com/Season4/EA1D10.htm |title=Good Eats Season 4 Episode 10 – EA1D10:The Mayo Clinic |publisher=Good Eats Fan Page |access-date=8 January 2012 |archive-date=23 June 2011 |archive-url=https://web.archive.org/web/20110623231136/http://www.goodeatsfanpage.com/Season4/EA1D10.htm |url-status=live }} If vinegar is added directly to the yolk, it can emulsify more oil, thus making more mayonnaise.{{cite book|last1=This|first1=Hervé|last2=Gladding|first2=Jody|title=Kitchen Mysteries: Revealing the Science of Cooking|date=2010|publisher=Columbia University Press|location=New York|isbn=978-0-231-14171-0|page=39|edition=Pbk.|url=https://books.google.com/books?id=QB14rlPgSFUC&pg=PT51|access-date=31 May 2012}}

For large-scale preparation of mayonnaise where mixing equipment is being employed, the process typically begins with the dispersal of eggs, either powdered or liquid, into water. Once emulsified, the remaining ingredients are then added and vigorously mixed until completely hydrated and evenly dispersed. Oil is then added as rapidly as it can be absorbed. Though only a small part of the total, ingredients other than the oil are critical to proper formulation. These must be totally hydrated and dispersed within a small liquid volume, which can cause difficulties including emulsion breakdown during the oil-adding phase. Often, a long agitation process is required to achieve proper dispersal/emulsification, presenting one of the trickiest phases of the production process.{{cite web|url=https://www.silverson.com/us/resource-library/application-reports/mayonnaise-manufacture|title=Mayonnaise Manufacture|publisher=Silverson Mixers|access-date=17 October 2019|archive-date=22 September 2020|archive-url=https://web.archive.org/web/20200922020136/https://www.silverson.com/us/resource-library/application-reports/mayonnaise-manufacture|url-status=live}} As food technology advances processing has been shortened drastically, allowing about 1000 liters to be produced in 10 minutes.{{cite web |url=http://www.ikaprocess.com/owa/ika/content.news_detail?iNews=147&iDiv=3 |title=IKA – 1000 liters Mayonnaise in only 10 minutes! |publisher=Ikaprocess.com |access-date=14 February 2015 |archive-date=14 February 2015 |archive-url=https://web.archive.org/web/20150214223105/http://www.ikaprocess.com/owa/ika/content.news_detail?iNews=147&iDiv=3 |url-status=live }}{{anchor|Mayonnaise alternatives}}{{anchor|Imitations}}

Miracle Whip was developed as a less expensive imitation of mayonnaise.{{cite book | title = The Oxford Companion to American Food and Drink | author= Andrew F. Smith | publisher = Oxford University Press, USA |url = https://books.google.com/books?id=AoWlCmNDA3QC&q=miracle+whip&pg=PA370 | date = 2007 | page = 370 | isbn = 9780195307962 | access-date = 4 December 2015 }} Lacking sufficient oil, it does not meet the legal definition of mayonnaise, and so is marketed as salad dressing.Melissa Clark, "Miracle Whip vs. Mayonnaise", Real Simple, [https://www.realsimple.com/food-recipes/shopping-storing/food/miracle-whip-mayonnaise July 30, 2004] {{Webarchive|url=https://web.archive.org/web/20190228161853/https://www.realsimple.com/food-recipes/shopping-storing/food/miracle-whip-mayonnaise |date=28 February 2019 }}

File:Vegan sandwich (3863098026).jpg

Egg-free imitations of mayonnaise are available for vegans and others who avoid eggs or cholesterol, or who have egg allergies. In the U.S., these imitations cannot be labelled as "mayonnaise" because the definition of mayonnaise requires egg.{{cite web|url=http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=169.140|title=CFR – Code of Federal Regulations Title 21|publisher=Accessdata.fda.gov|access-date=2016-02-12|archive-date=2 March 2016|archive-url=https://web.archive.org/web/20160302153326/http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=169.140|url-status=live}}{{cite web|url=https://www.fda.gov/ICECI/EnforcementActions/WarningLetters/2015/ucm458824.htm|title=Hampton Creek Foods 8/12/15|date=20 August 2015|publisher=Fda.gov|access-date=9 September 2015|archive-date=9 September 2015|archive-url=https://web.archive.org/web/20150909051709/http://www.fda.gov/iceci/enforcementactions/warningletters/2015/ucm458824.htm|url-status=live}} Egg-free imitations generally contain soya or pea protein as the emulsifying agent to stabilize oil droplets in water.{{Cite book|url=https://books.google.com/books?id=O-t9BAAAQBAJ&pg=RA2-PA670|title=Encyclopedia of Food and Health|date=2015-08-26|publisher=Academic Press|isbn=9780123849533|language=en}} Well-known brands include Nasoya's Nayonaise, Vegenaise and Just Mayo in North America, and Plamil Egg Free in the United Kingdom.{{cite book|last1=Moran|first1=Victoria|last2=Moran|first2=Adair|title=Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World|url=https://books.google.com/books?id=RSyom6UrjlUC&pg=PT168|year=2012|publisher=Penguin Publishing Group|isbn=978-1-101-58062-2|page=168}}{{cite web|url=http://www.slate.com/blogs/browbeat/2013/12/27/vegenaise_vs_mayonnaise_why_vegan_substitute_mayo_is_better_than_regular.html|title=Vegenaise vs. Mayonnaise: Why Vegan-substitute mayo is better than regular mayonanaise|last=Goldstein|first=Katherine|date=27 December 2013|publisher=Slate.com|access-date=27 August 2015|archive-date=3 September 2018|archive-url=https://web.archive.org/web/20180903112216/http://www.slate.com/blogs/browbeat/2013/12/27/vegenaise_vs_mayonnaise_why_vegan_substitute_mayo_is_better_than_regular.html|url-status=live}}{{cite web|url=http://www.plamilfoods.co.uk/egg-free-mayo/|title=Plamil: Egg Free Mayonnaise|publisher=Plamilfoods.co.uk|access-date=27 August 2015|archive-date=19 March 2022|archive-url=https://web.archive.org/web/20220319201641/https://www.plamilfoods.co.uk/egg-free-mayo/|url-status=dead}}

File:Zaanse mayonaise.jpg, North Holland, Netherlands and potato fries]]

Mayonnaise is used commonly around the world, and is also a base for many other chilled sauces and salad dressings. For example, sauce rémoulade, in classic French cuisine, is a mix of mayonnaise and mustard, gherkins, capers, parsley, chervil, tarragon, and possibly anchovy essence.{{cite book|title=Larousse Gastronomique|last1=Robuchon|first1=Joël|date=2009|publisher=Hamlyn|isbn=9780600620426|edition=Updated|location=London|page=1054|title-link=Larousse Gastronomique}}

Chile is the world's third major per capita consumer of mayonnaise and first in Latin America.{{cite web|url=http://www.latinamerican-markets.com/chile---consumo-de-mayonesa |title=Chile – Consumo de mayonesa | Latin American Markets |date=2005-11-26 |access-date=2016-02-12 |url-status=dead |archive-url=https://web.archive.org/web/20051126165454/http://www.latinamerican-markets.com/chile---consumo-de-mayonesa |archive-date=26 November 2005 }} Commercial mayonnaise became widely accessible in the 1980s. It is a common topping for completos.{{Citation needed|date=August 2021}}

Guidelines issued in September 1991 by Europe's Federation of the Condiment Sauce Industries recommend that mayonnaise should contain at least 70% oil and 5% liquid egg yolk. The Netherlands incorporated this guideline in 1998 into the law Warenwetbesluit Gereserveerde aanduidingen in article 4.{{cite web |url=http://wetten.overheid.nl/BWBR0009499/Artikel4/geldigheidsdatum_31-01-2014 |title=Wet- en regelgeving – Warenwetbesluit Gereserveerde aanduidingen – BWBR0009499 |publisher=wetten.nl |date=24 March 1998 |access-date=30 January 2014 |archive-date=4 September 2015 |archive-url=https://web.archive.org/web/20150904065529/http://wetten.overheid.nl/BWBR0009499/Artikel4/geldigheidsdatum_31-01-2014 |url-status=live }} Most available brands easily exceed these targets.{{cite web |url=http://www.foodanddrinkeurope.com/news/ng.asp?id=51737-mayonnaise-sales-hit |archive-url=https://web.archive.org/web/20070914002040/http://www.foodanddrinkeurope.com/news/ng.asp?id=51737-mayonnaise-sales-hit |url-status=dead |archive-date=14 September 2007 |title=Mayonnaise sales in Europe |publisher=Foodanddrinkeurope.com |date=29 April 2004 |access-date=23 June 2009 }} In countries influenced by French culture, mustard is also a common ingredient that acts as an additional emulsifier.{{cite web|url=http://www.scienceprojectideas.co.uk/making-emulsion.html|title=Making an Emulsion|date=1 October 2010|publisher=Science Project Ideas|access-date=17 November 2011|archive-date=30 October 2019|archive-url=https://web.archive.org/web/20191030224111/http://www.scienceprojectideas.co.uk/making-emulsion.html|url-status=live}}

{{main|Kewpie (mayonnaise)}}

File:2016 0529 Kewpie mayonnaise NL.jpg

Japanese mayonnaise is typically made with rice vinegar, which gives it a flavor different from mayonnaise made from distilled vinegar.{{cite book|last1=Hachisu|first1=Nancy Singleton|title=Japanese Farm Food|date=2012|publisher=Andrews McMeel Pub.|location=Kansas City, Mo.|isbn=978-1449418298|pages=312–313}}{{cite web|url=https://www.foodrepublic.com/2012/04/25/kewpie-mayo-wins-the-condiment-game/|access-date=30 June 2014|publisher=Food Republic|title=Kewpie mayo wins the condiment game|date=25 April 2012|archive-date=10 September 2015|archive-url=https://web.archive.org/web/20150910030539/http://www.foodrepublic.com/2012/04/25/kewpie-mayo-wins-the-condiment-game/|url-status=live}} Apart from salads, it is popular with dishes such as okonomiyaki, takoyaki and yakisoba and may also accompany katsu and karaage.{{cite web |author=Okonomiyaki World |url=http://okonomiyakiworld.com/Okonomiyaki-Ingredients.html |title=Ingredients – Okonomiyaki World – Recipes, Information, History & Ingredients for this unique Japanese Food |publisher=Okonomiyaki World |date=2015-11-04 |access-date=2015-11-28 |archive-date=5 July 2014 |archive-url=https://web.archive.org/web/20140705035635/http://okonomiyakiworld.com/Okonomiyaki-Ingredients.html |url-status=live }} It is most often sold in soft plastic squeeze bottles. Its texture is thicker than most Western commercial mayonnaise.{{cite web |url=http://pogogi.com/what-is-japanese-mayonnaise-and-how-is-it-different-from-american-mayo |title=What Is Japanese Mayonnaise and How Is It Different from American Mayo? | POGOGI Japanese Food |publisher=Pogogi.com |date=31 July 2012 |access-date=14 February 2015 |archive-date=14 February 2015 |archive-url=https://web.archive.org/web/20150214223524/http://pogogi.com/what-is-japanese-mayonnaise-and-how-is-it-different-from-american-mayo |url-status=live }} Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise,{{cite news |last=Itoh |first=Makiko |url=http://www.japantimes.co.jp/life/2013/03/22/food/why-not-just-add-a-dollop-of-mayonnaise/#.V0x5E5F96VM |title=Why not just add a dollop of mayonnaise? |newspaper=The Japan Times |date=2013-03-22 |access-date=2016-07-01 |archive-date=11 June 2016 |archive-url=https://web.archive.org/web/20160611050912/http://www.japantimes.co.jp/life/2013/03/22/food/why-not-just-add-a-dollop-of-mayonnaise#.V0x5E5F96VM |url-status=live }} advertised with a Kewpie doll logo. The vinegar is a proprietary blend containing apple and malt vinegars.{{cite web|url=http://www.kewpie.co.jp/know/mayo/history/longrun.html#01|title=おいしさロングラン製法｜キユーピー|publisher=Kewpie.co.jp|access-date=17 November 2011|url-status=dead|archive-url=https://web.archive.org/web/20110727213436/http://www.kewpie.co.jp/know/mayo/history/longrun.html#01|archive-date=27 July 2011|df=dmy-all}}{{self-published source|date=December 2012}}{{psc|date=December 2012}} The Kewpie company was started in 1925 by Tochiro Nakashima, whose goal was to create a condiment that made eating vegetables more enjoyable.{{cite web |url=https://www.japanesemayo.com/what-is-japanese-mayo/ |archive-url=https://web.archive.org/web/20231122143839/https://www.japanesemayo.com/what-is-japanese-mayo/ |url-status=dead |archive-date=22 November 2023 |title=What is Japanese Mayo? |publisher=japanesemayo.com |access-date=2017-08-03 }}

Mayonnaise is very popular in Russia, where it is made with sunflower oil and soybean oil. A 2004 study showed that Russia is the only market in Europe where more mayonnaise than ketchup is sold. 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. Leading brands are Calvé (marketed by Unilever) and Sloboda (marketed by Efko).{{cite web |url=http://www.foodnavigator.com/Financial-Industry/Moscow-s-particular-taste-in-sauces |title=Moscow's particular taste in sauces |date=14 June 2004 |publisher=FoodNavigator.com |access-date=27 March 2013 |archive-date=31 March 2013 |archive-url=https://web.archive.org/web/20130331173233/http://www.foodnavigator.com/Financial-Industry/Moscow-s-particular-taste-in-sauces |url-status=live }}

Commercial mayonnaise marketed in jars originated in Philadelphia in 1907 when Amelia Schlorer began marketing a mayonnaise recipe originally used in salads sold in her family's grocery store. Mrs. Schlorer's mayonnaise was an instant success with local customers and eventually grew into the Schlorer Delicatessen Company.{{cite web |url=https://news.google.com/newspapers?nid=1499&dat=19570829&id=aDEaAAAAIBAJ&pg=7076,5069512 |title=The Milwaukee Journal |website=Google News Archive Search |access-date=27 August 2015 }}{{Dead link|date=June 2023 |bot=InternetArchiveBot |fix-attempted=yes }} 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. The condiment quickly became so popular that Hellmann began selling it in "wooden boats" that were used for weighing butter. In 1912, Mrs. Hellmann's mayonnaise was mass-marketed and was trademarked in 1926 as Hellmann's Blue Ribbon Mayonnaise. After numerous corporate iterations, Hellmann's is now marketed in the Eastern United States and as Best Foods Mayonnaise in the Western United States.{{cite book|last1=Smith|first1=Andrew F.|title=The Oxford Companion to American Food and Drink|date=2007|publisher=Oxford University Press|location=New York|isbn=9780195307962|page=397|url=https://books.google.com/books?id=AoWlCmNDA3QC&pg=PT397|access-date=14 February 2015}} Mayonnaise sales are about US$1.3 billion per year in the U.S.{{Cite news|url=https://nypost.com/2011/09/17/hellmanns-mayonnaise-americas-best-selling-condiment|title=Hellmann's mayonnaise America's best-selling condiment|date=2011-09-17|work=New York Post|access-date=2017-12-13|language=en-US|archive-date=6 April 2018|archive-url=https://web.archive.org/web/20180406231409/https://nypost.com/2011/09/17/hellmanns-mayonnaise-americas-best-selling-condiment/|url-status=live}}

A typical formulation for commercially made mayonnaise (not low fat) can contain as much as 80% vegetable oil, typically soybean, rapeseed, sunflower, or corn oil,{{cite journal |last1=Ferreira de Menezes |first1=Rose Carla |last2=de Carvalho Gomes |first2=Queliane Cristina |last3=Santos de Almeida |first3=Beatriz |last4=Filgueiras Rebelo de Matos |first4=Márcia |last5=Cedraz Pinto |first5=Laise |date=2022 |title=Plant-based mayonnaise: Trending ingredients for innovative products |url=https://www.sciencedirect.com/science/article/abs/pii/S1878450X22001342 |journal=International Journal of Gastronomy and Food Science |volume=30 |issue=1 |page=100599 |doi=10.1016/j.ijgfs.2022.100599 |s2cid=252345527 |access-date=2023-01-01 |archive-date=1 January 2023 |archive-url=https://web.archive.org/web/20230101160547/https://www.sciencedirect.com/science/article/abs/pii/S1878450X22001342 |url-status=live }} depending on region of production, but, in specialty products, sometimes olive or avocado oil. Water makes up about 7% to 8% and egg yolks about 6%. Some formulas use whole eggs instead of just yolks. The remaining ingredients include vinegar (4%), salt (1%), and sugar (1%). Low-fat formulas will typically decrease oil content to just 50% and increase water content to about 35%. Egg content is reduced to 4% and vinegar to 3%. Sugar is increased to 1.5% and salt lowered to 0.7%. Gums or thickeners (4%) are added to increase viscosity, improve texture, and ensure a stable emulsion. Mayonnaise is prepared using several methods, but on average it contains around {{convert|700|kcal}} per 100 grams, or 94 kilocalories (Cal) per tablespoon. This makes mayonnaise a calorically dense food.{{cite web |url=http://www.huffingtonpost.com/2014/02/26/mayo-substitutes-mayonnaise_n_4847998.html |title=10 Healthy Substitutes For Mayonnaise |publisher=Huffingtonpost.com |date=26 February 2014 |access-date=27 August 2015 |archive-date=26 August 2015 |archive-url=https://web.archive.org/web/20150826055323/http://www.huffingtonpost.com/2014/02/26/mayo-substitutes-mayonnaise_n_4847998.html |url-status=live }}

The nutrient content of mayonnaise (> 50% edible oil, 9–11% salt, 7–10% sugar in the aqueous phase) makes it suitable as a food source for many spoilage organisms. A set of conditions such as pH between 3.6 and 4.0, and low water activity a_w of 0.925, restricts the growth of yeasts, a few bacteria and molds.{{Cite book|url=https://books.google.com/books?id=qv_jBwAAQBAJ&pg=PR18|title=Modern Food Microbiology|last=Jay|first=James M.|date=2012-12-06|publisher=Springer Science & Business Media|isbn=9781461574767|language=en}} Yeasts of the genus Saccharomyces, Lactobacillus fructivorans, and Zygosaccharomyces bailii are the species responsible for the spoilage of mayonnaise. The characteristics of spoilage caused by Z. bailli are product separation and a "yeasty" odor. A study suggests that adding encapsulated cells of Bifidobacterium bifidum and B. infantis prolongs the life of mayonnaise up to 12 weeks without microorganism spoilage.{{Citation needed|date=August 2021}}

Mayonnaise, both commercially processed and home-made, has been associated with illnesses from Salmonella globally. The source of the Salmonella has been confirmed to be raw eggs.{{Cite book|url=https://books.google.com/books?id=q2Rfq1ZIWTMC|title=Microbiologically Safe Foods|last=Garcia|first=Jose Santos|date=2009-04-01|publisher=John Wiley & Sons|isbn=9780470439067|language=en}} Several outbreaks with fatal cases have been recorded, with a few major incidents. In a 1955 outbreak in Denmark, 10,000 people were affected by Salmonella from contaminated mayonnaise made by a large kitchen. The pH of the mayonnaise was found to be 5.1, with Salmonella counts of 180,000 CFU/g. The second outbreak, also in Denmark, caused 41 infections with two fatalities. The pH of the contaminated mayonnaise was 6.0, with Salmonella counts of 6 million CFU/g. In 1976 there were serious salmonellosis outbreaks on four flights to and from Spain which caused 500 cases and six fatalities. In 1984 in the US, 404 people became ill and nine died in a New York City hospital due to hospital-prepared mayonnaise.{{cite web |last1=Squires |first1=Sally |title=MAYONNAISE MALAISE? |url=https://www.washingtonpost.com/archive/lifestyle/wellness/1998/06/30/mayonnaise-malaise/bddc53a3-9f6d-4c91-a819-cd5751483a7c/ |publisher=washingtonpost |access-date=25 March 2024}}{{Cite book|url=https://books.google.com/books?id=BoR8vgAACAAJ|title=Microbiological Safety and Quality of Food|last1=Lund|first1=Barbara|last2=Baird-Parker|first2=Anthony C.|last3=Gould|first3=Grahame W.|date=1999-12-31|publisher=Springer US|isbn=9780834213234|language=en}} In all salmonellosis cases, the major reason was inadequate acidification of the mayonnaise, with a pH higher than the recommended upper limit of 4.1, with acetic acid as the main acidifying agent.{{Cite book|url=https://books.google.com/books?id=sslUPhiE5C8C&pg=PA618|title=Food Safety 1995|last1=Steinhart|first1=Carol E.|last2=Doyle|first2=M. Ellin|last3=Institute|first3=Food Research|last4=Cochrane|first4=Barbara A.|date=1995-06-06|publisher=CRC Press|isbn=9780824796242|language=en}} Some brands use pasteurized eggs which would reduce this risk factor.{{Cite journal|last1=Keerthirathne|first1=Thilini Piushani|last2=Ross|first2=Kirstin|last3=Fallowfield|first3=Howard|last4=Whiley|first4=Harriet|date=2016-11-18|title=A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products|journal=Pathogens (Basel, Switzerland)|volume=5|issue=4|page=63|doi=10.3390/pathogens5040063|issn=2076-0817|pmc=5198163|pmid=27869756|doi-access=free}}

{{Portal|Food}}

{{div col|colwidth=50em}}

• Fritessaus
• Joppiesaus
• Peri-peri, added to mayo to make perinaise
• Salad cream
• List of condiments
• List of common dips
• List of mayonnaises
• List of sauces

{{div col end}}

{{Reflist|30em}}

• {{cookbook-inline}}
• {{Commonscatinline}}
• [http://sc-smn.jst.go.jp/playprg/index/2048 Science Channel's The Making Series: #2 Making of Mayonnaise] {{Webarchive|url=https://web.archive.org/web/20130315202833/http://sc-smn.jst.go.jp/playprg/index/2048 |date=15 March 2013 }} (video in Japanese)
• [https://www.npr.org/templates/story/story.php?storyId=5639903 NPR's Report on the 250th Birthday of Mayonnaise and its history]

{{Mayonnaise-based sauces}}

{{Condiments}}

{{French mother sauces}}

{{Japanese food and drink}}

{{French cuisine}}

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{{Use dmy dates|date=November 2015}}

Category:Condiments

Category:Sauces

Category:Mother sauces

Category:French cuisine

Category:Spanish cuisine

Category:Japanese condiments

Category:Creamy dishes