Mayonaise

Mayonnaise is a thick, creamy sauce made primarily from oil, egg yolk, and an acid, such as vinegar or lemon juice. The oil and egg yolk are blended together to create an emulsion, which gives mayonnaise its characteristic smooth texture. It is a popular condiment and ingredient in many dishes.

Manufacturers add mayonnaise as a base for dressings and sauces, and as a spread for sandwiches and burgers. Its high oil content provides richness and a smooth mouthfeel, while the egg yolk acts as an emulsifier, helping to bind the oil and water-based ingredients together. It is commonly found in salads, dips, and as a condiment.

Mayonnaise is generally recognized as safe (GRAS) by the FDA when used as intended. It is primarily composed of oil and egg, so its health impact is largely related to the type and amount of fat consumed. While it contains fat, it is not a significant source of added sugars or sodium in typical servings. Regulatory bodies like JECFA and EFSA have evaluated many ingredients used in mayonnaise production, such as oils and emulsifiers, but not mayonnaise as a whole product.