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.
Nobody has published a mayonnaise recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.