Mayonnaise is a thick, cold emulsion sauce made from egg yolk, oil and acid (vinegar or lemon juice). It is one of the classic cold base sauces.

Good to know

Egg yolk contains lecithin, which works as an emulsifier and binds oil and water into a stable sauce. Homemade mayonnaise tastes far better than the industrial kind. It is the base for aioli, remoulade, tartar sauce and many other cold sauces.

Alternative

For a vegan version, aquafaba (chickpea water) replaces the egg yolk.

Tip

Have all ingredients at room temperature. Add the oil drop by drop at first, then in a thin stream, or the emulsion will split.

Related terms

Emulsion, Aquafaba, Hollandaise