Dish · french
Mayonnaise
A thick, stable emulsion of egg yolk and oil, sharpened with mustard and lemon juice or vinegar, used cold as a base for other sauces or a spread on its own.
Where it comes from
The sauce is often traced to Mahon on the island of Menorca in the eighteenth century, though the story is unconfirmed, and French chefs may have simply adapted an older egg-and-oil sauce under a new name.
What cooks argue about
The technical fight is keeping the emulsion from breaking: oil added in a slow, steady stream while whisking, versus the modern immersion-blender method that emulsifies a whole egg and oil almost at once.
Versions
Nobody has published a mayonnaise here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
egg yolk
dijon mustard
vegetable oil