Master the art of quick cooking with our comprehensive mayonnaise guide.

Mayonnaise reigns as the top condiment in the U.S., with its versatility unmatched. Whether used straight from the jar or as an ingredient in cooking and baking, it offers endless possibilities. Ketchup in a cake? Not likely. But mayo? Absolutely. And that same jar can later be used to coat chicken for a delicious family dinner.

But what is it about this condiment that flies off shelves by the millions each year, appearing in everything from pastries to deli sandwiches?

What is Mayonnaise?

Mayonnaise is pure magic. With just three ingredients – oil, eggs, and acid – it transforms into a creamy, velvety white sauce. Scientifically, it's an emulsion, which is the process of blending two substances that typically don’t mix, like oil and water. In mayo's case, the oil is oil and the 'water' is egg yolks. It’s the richest emulsion of its kind, making it both fascinating and delicious.

The History of Mayonnaise

While the U.S. may lead in mayonnaise consumption, it wasn’t originally invented there. France is the true birthplace of this iconic condiment.

Legend has it that in 1756, during a battle with the British at the Port of Mahon on Menorca, the chef of Duke de Richelieu crafted this sauce by mixing oil and egg. Aiming for a creamy base, but lacking dairy, he used oil for richness. He named it "mahonnaise" in honor of the Duke's victory at the port.

In 1903, culinary giant Chef G. Auguste Escoffier immortalized mayonnaise in his 'Le Guide Culinaire,' calling it the ‘mother of all cold sauces.’ This paved the way for the creation of other classics like tartar, thousand island, and remoulade – no wonder mayo is still a favorite today.

Recipe: Chocolate Mayonnaise Cake

What Does Mayonnaise Taste Like?

Mayonnaise on its own offers a tangy flavor with a smooth, custard-like texture. It's creamy and velvety. While store-bought varieties can be more pungent, homemade mayo has a fresher, cleaner taste.

Despite its widespread popularity, mayonnaise still has its critics. However, its versatility extends far beyond just a sandwich spread or French fry dip. As an oil-based condiment, it adds rich fat to a variety of dishes, and even the most skeptical might find at least one use they enjoy.

Mayonnaise vs. Miracle Whip

The debate between mayo and Miracle Whip is fierce, with passionate fans on both sides. There are several key differences between the two, which we’ll explore here.

The main differences lie in their ingredients – mayo sticks to the classic trio of eggs, oil, and acid, while Miracle Whip includes less oil, plus water, sugar, and spices like mustard, paprika, and garlic. Miracle Whip is also called a 'dressing' because, by definition, any product labeled 'mayonnaise' must contain at least 65% vegetable oil. Additionally, Miracle Whip has a sweeter flavor, even compared to mayo brands like Hellmann's that add sugar.

How to Cook with Mayonnaise

Use mayonnaise to bring together creamy, chilled salads like pasta, potato, or egg salad, or a quick coleslaw. It also works wonders in toning down a fiery hot sauce like sriracha, creating a rich and tangy spread for sandwiches or a perfect dip for crispy fries. Try adding it to marinades or using it to coat chicken or fish before searing or baking.

Mayonnaise brings a delightful richness to cakes, cookies, and even biscuits.

We’re all familiar with mayo in a turkey sandwich or BLT, but try spreading it on the outside of the bread before grilling a cheese sandwich for an unbeatable crispy crust.

Recipe: Mayo Chicken

How to Make Mayonnaise from Scratch

Making mayonnaise at home is easier than you might think, and once you taste its fresh flavor, store-bought mayo may never compare. All you need is a stand mixer with a whisk attachment or a food processor to let the machines do the heavy lifting.

This simple recipe involves whisking egg yolks and lemon juice together, then gradually adding oil until it emulsifies into a smooth, creamy mayo.

How to Store Mayonnaise

Mayonnaise is surprisingly stable on the shelf – that is, until you open it. Commercial mayo is made with pasteurized eggs and stabilizers, plus vinegar’s acidity helps prevent bacteria growth. Once opened, it should be refrigerated, but it will stay fresh for up to two months or longer in the fridge.

When making mayo at home, refrigeration is a must. It will stay fresh for only about 3 days, so it's best not to make large batches. If it begins to separate, simply give it a good stir to bring it back together.