Mayonnaise is a thick, cold sauce formed by emulsifying oil with an aqueous phase, traditionally using egg yolk as the emulsifier, together with vinegar or lemon juice and seasonings. Mustard may be included for flavour and additional emulsion support. The result is a stable, creamy emulsion when prepared and handled correctly.
Egg yolk contains lecithin and other compounds that help disperse tiny droplets of oil throughout the water-based phase. The oil is incorporated gradually while whisking or blending so the droplets remain finely dispersed. The ratio of oil to aqueous ingredients, temperature, mixing method and emulsifier all influence the final texture and stability.
Traditional mayonnaise is made by incorporating oil gradually into the egg-based mixture. In commercial foodservice, ready-made mayonnaise produced with pasteurised egg is commonly used for consistency and to reduce handling of raw egg. Follow the manufacturer’s storage instructions and local food-safety requirements; do not assume that mayonnaise is shelf-stable after opening or once mixed with other ingredients.
Example: mayonnaise is the base for sauces such as rémoulade, tartare and some versions of aioli or cocktail sauce. It is also used in sandwiches, salads and dressings.
An emulsion may break if oil is added too quickly, the proportions are unsuitable or the mixture is handled poorly. A broken mayonnaise may sometimes be re-emulsified gradually with a fresh suitable base, adding the broken mixture slowly while whisking. Discard it if time-temperature control, contamination or product safety is in question.
Chef’s tip: measure ingredients accurately and incorporate oil in a controlled stream. For professional service, use the approved commercial product and avoid preparing raw-egg mayonnaise unless the operation has a validated procedure.
Allergen note: traditional and many commercial mayonnaises contain egg; check labels and manage cross-contact.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
