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search Standard ingredients and tools to make mayonnaise.
Mayonnaise (/ˌməˈnz/ or /ˈmənz/, French: [majɔnɛz] ( ), Quebec
French: [majɔnaɪ̯z] ( )), often abbreviated as mayo,[1] is a
thick, creamy sauce often used as a condiment. It is a stable
emulsion of oil, egg yolk and either vinegar or lemon juice,[2]
with many options for embellishment with other herbs and spices.
Lecithin in the egg yolk is the emulsifier.[3] Mayonnaise varies
in color but is often white, cream, or pale yellow. It may range
in texture from that of light cream to thick. In countries
influenced by French culture, mustard is also a common
ingredient, but the addition of mustard turns the sauce into a
remoulade with a different flavor and the mustard acts as an
additional emulsifier.[4][5] In Spain and Italy, olive oil is
used as the oil and mustard is never included.   The sources
agree that the origin is from West Europe, published as early as
1642 in La Suite des Dons de Comus,