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Mayonnaise

Updated: 2026-08-03

Overview

Mayonnaise is a semi-solid emulsion primarily composed of vegetable oil, egg yolks, and an acidic liquid such as vinegar or lemon juice. It serves as a foundational condiment in global cuisines, prized for its rich texture and ability to enhance flavors. Its versatility makes it a key ingredient in dishes ranging from salads to sandwiches. Commercial mayonnaise often includes stabilizers and preservatives to extend shelf life, while artisanal versions emphasize natural ingredients. The condiment’s popularity has led to variations like low-fat, vegan (egg-free), and flavored mayonnaises.

Product Features

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Mayonnaise’s defining characteristic is its stable emulsion, achieved by slowly blending oil into egg yolks and acid. This process creates a creamy, viscous texture. High-quality mayonnaise uses neutral-flavored oils (e.g., soybean or sunflower) to avoid overpowering other ingredients. Modern innovations include reduced-calorie versions using water or starch substitutes, as well as regional twists like Japanese Kewpie mayo (sweeter, with MSG). Packaging ranges from squeeze bottles for convenience to bulk containers for food service.

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Main Uses

Mayonnaise is a culinary workhorse. In Western cuisines, it binds tuna or egg salads, dresses coleslaw, and accompanies fries or burgers. In Japan, it garnishes takoyaki and okonomiyaki. Chefs also use it as a base for sauces like aioli or remoulade. Beyond food, mayonnaise has niche industrial applications, such as a hair conditioner or leather softener, though these are not FDA-approved for consumer use.

Culture and Development

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Mayonnaise traces its roots to Mahón, Spain, but gained prominence in French cuisine. The 20th century saw mass production by brands like Hellmann’s and Best Foods, standardizing recipes for global markets. Today, it’s a $11+ billion industry. Cultural adaptations abound: Russian salad mayo is sweeter, while Mexican mayonesa often includes lime. Vegan variants cater to dietary trends, using aquafaba or plant-based oils.

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B2B Procurement Guide

For bulk purchases, prioritize suppliers with HACCP or ISO 22000 certifications to ensure food safety. Consider packaging: pouches reduce waste for high-volume kitchens, while portion-controlled packets suit fast food. Negotiate pricing for long-term contracts, especially for private-label production. Sample batches should be tested for consistency in texture and flavor. Note that shelf life varies (3–6 months unopened; refrigerate after opening).

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