Mayonnaise: Difference between revisions

Mayonnaise
	A jar of mayonnaise
Alternative names	Mayo
Type	Condiment
Place of origin	France, Spain
Main ingredients	Oil, egg yolk, and vinegar or lemon juice
	Cookbook: Mayonnaise; Media: Mayonnaise;

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Mayonnaise (/ˌmeɪəˈneɪz/),^[1] colloquially referred to as "mayo" (/ˈmeɪoʊ/),^[2] is a thick, cold, and creamy sauce commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, ranch dressing, and rouille.^[3]

Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice;^[4] there are many variants using additional flavorings. The color varies from near-white to pale yellow, and its texture from a light cream to a thick gel.

Commercial eggless imitations are made for those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegans.^[5]

History

Mayonnaise is a French cuisine appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been numerous and contradictory. Most hypotheses do however agree on the geographical origin of the sauce, Mahón, in Menorca, Spain.^[6]^[7]^[8] Other theories have been dismissed by some authors as being somewhat a retrospective invention aiming to credit the sauce as an invention of south-western France, when most likely, its origin can be found in the port city of Menorca.^[9]

According to Émile Littré, it may have come from Mahón, capital of Menorca, in the Balearic Islands, Spain, occupied by the British at the time and then conquered by the Duc de Richelieu in 1756. His cook would have presented him with this sauce, called the "mahonnaise", made with the only two ingredients he had: egg and oil. Nevertheless, this sauce was starting to be described a little before this event while several versions of similar sauces existed in France and in Spain.

Mayonnaise sauce may have its origins in the ancient remoulade. Another hypothesis is that mayonnaise is derived from aioli.^[6] Finally, the process of emulsifying egg yolk was known for a long time to pharmacists, who used it to prepare ointments and salves. Some have pointed out that it would make sense that mayonnaise originated in Spain given its requirement of olive oil, a liquid produced and consumed mostly there at the time.^[10] This hypothesis is similar to another that places the origins of French fries in Spain using the same rationale.^[11]^[12]^[13]

Remoulade sauce was known for a long time and there were hot and cold versions of it. In both cases, the base was oil, vinegar, salt, herbs, often other ingredients such as capers or anchovies, and then mustard; in short, it was an enriched vinaigrette.^{[citation needed]}

In the early 18th century, Vincent La Chapelle had the idea of incorporating "velouté", based on roux, a mixture of flour and fat, to bind it. In 1742, François Marin published in the Suite des Dons de Comus a recipe called "beurre de Provence" which contains garlic cloves cooked in water, crushed with salt, pepper, capers and anchovies, then mixed with oil. This recipe is also close to the aioli, the egg yolk appearing later.

In 1750, Francesc Roger Gomila, a Valencian friar, published a recipe for a sauce similar to mayonnaise in Art de la Cuina ('The Art of Cooking'). He calls the sauce aioli bo.^[14] If he does not describe precisely the recipe—suggesting that it was known by everyone on the island—the way it is used, the preparations for which it is used as a base and the dishes with which it is associated are most often inconceivable with an aioli. Earlier recipes of similar emulsified sauces, usually containing garlic, appear in a number of Spanish recipe books dating all the way back to the 14th-century Llibre de Sent Soví [es], where it is called all-i-oli, literally 'garlic and oil' in Catalan.^[15]^[16] This sauce had clearly spread throughout the Crown of Aragon, for Juan de Altamiras gives a recipe for it in his celebrated 1745 recipe book Nuevo Arte de Cocina ('New Art of Cooking').^[17]

On April 18, 1756, the Duke of Richelieu invaded Menorca and took the port of Mahon. A theory states that the aioli bo sauce was thereafter adopted by the cook of the Duke of Richelieu, who upon his return to France made the sauce famous in the French court.^[18] which would have been known as mahonnaise .^[19]^[20]^[21] A number of legends arose relating how the Duke of Richelieu first tried the sauce, including his discovery of the sauce in a local inn of Mahon where he would have allegedly asked the innkeeper to make him some dinner during the siege of Mahon,^[22] and even that he invented it himself as a quick garnish.^[20]

Another version is Grimod de La Reynière's 1808 bayonnaise sauce which is a sort of aspic: "But if one wants to make from this cold chicken, a dish of distinction, one composes a bayonnaise, whose green jelly, of a good consistency, forms the most worthy ornament of poultry and fish salads."^[23]^{[non-primary source needed]}

In 1806, André Viard, in Le Cuisinier impérial, transformed this recipe for remoulade by replacing the roux with egg yolk.^[24] In another recipe, an Indian remoulade, without mustard, he specifies that the binding is facilitated by incorporating the oil little by little. This is the first modern mention of a stable cold emulsified sauce.^[25] In the same book, he also proposes a sauce called mayonnaise (the first recorded attestation of the name) but which is not an emulsion but a sauce linked to velouté and jelly.

It is only in 1815 that Antonin Carême mentions a cold "magnonaise" emulsified with egg yolk. The word "mayonnaise" is attested in English in 1815.^[26]

Auguste Escoffier wrote that mayonnaise was a French mother sauce of cold sauces,^[27] like espagnole or velouté.

Etymology

The origin of the name mayonnaise is unclear, though some records indicate its introduction to the early 1800s,^{[citation needed]} with numerous suggested, sometimes contradictory suggestions.^{[citation needed]}

A common theory is that it is named for Port Mahon (Maó in Catalan), itself named after its founder Mago Barca,^[28]^[29] in Menorca, in honor of the 3rd Duke of Richelieu's victory over the British in 1756, and in fact the name mahonnaise is used by some authors. But the name is only attested several decades after that event.^[30]^[31] One version of this theory says that it was originally known as salsa mahonesa in Spanish,^[32]^[33] but that spelling too is only attested later.^[31]

Alexandre Balthazar Laurent Grimod de La Reynière, a lawyer by qualification who acquired fame during the reign of Napoleon for his sensual and public gastronomic lifestyle, rejected the name mayonnaise because the word "is not French". He also rejected the name mahonnaise because Port Mahon "is not known for good food", and thus he preferred bayonnaise, after the city of Bayonne, which "has many innovative gourmands and... produces the best hams in Europe."^[34]^[31] Indeed, the city of Bayonne (sauce à la Bayonnaise) could also have given its name to this type of sauce, by spelling deformation. This form would seem to be confirmed by the fact that there is no written record of the sauce à la mayonnaise before the beginning of the 19th century, long after the capture of the city of Mahón.^[35]

Another hypothesis is based, according to Marie-Antoine Carême, a famous contemporary French chef, on a derivative of magnonaise (from the verb magner, or manier) or, according to Prosper Montagné, of moyeunaise (or moyennaise), based on moyeu(x) (or moyen) which means 'egg yolk', in Old French. It has also been suggested that the word be linked to the old verb mailler, meaning 'to beat'.^[36]

Joseph Favre, for his part, states in his memoirs that mayonnaise is an alteration of the word magnonnaise, derived from Magnon (Lot-et-Garonne), and that a cook from Magnon would have popularized it first in the South of France; he notes that this sauce has been variously named mahonnaise, bayonnaise and mayonnaise.^[37]

A more controversial hypothesis, put forward by the linguist and historian Nicolas Lepreux, suggests that mayonnaise originated in the Mayenne region, and that the "e" would have changed into an "o" over time: the apocryphal story tells that the Duke of Mayenne, on the day before the Battle of Arques, overindulged on chickens seasoned with a remarkable sauce, so that the next day he fell off his horse and lost the battle.^{[citation needed]}

Preparation

Recipes for mayonnaise date to the early nineteenth century. In 1815, Louis Eustache Ude wrote:

No 58.—Mayonnaise. Take three spoonfuls of Allemande, six ditto of aspic, and two of oil. Add a little tarragon vinegar, that has not boiled, some pepper and salt, and minced ravigotte, or merely some parsley. Then put in the members of fowl, or fillets of soles, &c. Your mayonnaise must be put to ice; neither are you to put the members into your sauce till it begins to freeze. Next dish your meat or fish, mask with the sauce before it be quite frozen, and garnish your dish with whatever you think proper, as beet root, jelly, nasturtiums, &c.^[38]

In an 1820 work, Viard describes something like the more familiar emulsified version:

This sauce is made to "take" in many ways: with raw egg yolks, with gelatine, with veal or veal brain glaze. The most common method is to take a raw egg yolk in a small terrine, with a little salt and lemon juice: take a wooden spoon, turn it while letting a trickle of oil fall and stirring constantly; as your sauce thickens, add a little vinegar; put in too a pound of good oil: serve your sauce with good salt: serve it white or green, adding green of ravigote or green of spinach. This sauce is used for cold fish entrees, or salad of vegetables cooked in salt water.^[39]

In February 1856 the Huddersfield Chronicle and West Yorkshire Advertiser published a recipe for homemade mayonnaise in a segment entitled "The Housewife's Corner." This recipe included six egg yolks, half a bottle of olive oil (volume not otherwise defined) and one-half teaspoon of vinegar. The serving suggestion was to pour this over roast chicken or turkey, with garnish of lettuce and hard eggs.[1]

Modern mayonnaise can be made by hand with a whisk, a fork, or with the aid of an electric mixer or blender. It is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in the yolk form a base of the emulsion, while lecithin and protein from the yolk is the emulsifier that stabilizes it.^[40]^[41]^{[page needed]} A combination of van der Waals interactions and electrostatic repulsion determine the bond strength among oil droplets. The high viscosity of mayonnaise is attributed to the total strength created by these two intermolecular forces.^[42] Addition of mustard contributes to the taste and further stabilizes the emulsion, as mustard contains small amounts of lecithin.^[43] If vinegar is added directly to the yolk, it can emulsify more oil, thus making more mayonnaise.^[44]

For large-scale preparation of mayonnaise where mixing equipment is being employed, the process typically begins with the dispersal of eggs, either powdered or liquid, into water. Once emulsified, the remaining ingredients are then added and vigorously mixed until completely hydrated and evenly dispersed. Oil is then added as rapidly as it can be absorbed. Though only a small part of the total, ingredients other than the oil are critical to proper formulation. These must be totally hydrated and dispersed within a small liquid volume, which can cause difficulties including emulsion breakdown during the oil-adding phase. Often, a long agitation process is required to achieve proper dispersal/emulsification, presenting one of the trickiest phases of the production process.^[45] As food technology advances processing has been shortened drastically, allowing about 1000 liters to be produced in 10 minutes.^[46]

Imitations

Miracle Whip was developed as a less expensive imitation of mayonnaise.^[47] Because it does not meet the legal definition of mayonnaise, it is marketed as salad dressing.^[48]

Egg-free imitations of mayonnaise are available for vegans and others who avoid eggs or cholesterol, or who have egg allergies. In the U.S., these imitations cannot be labelled as "mayonnaise" because the definition of mayonnaise requires egg.^[49]^[50] Egg-free imitations generally contain soya or pea protein as the emulsifying agent to stabilize oil droplets in water.^[51] Well-known brands include Nasoya's Nayonaise, Vegenaise and Just Mayo in North America, and Plamil Egg Free in the United Kingdom.^[52]^[53]^[54]

Uses

Mayonnaise is used commonly around the world, and is also a base for many other chilled sauces and salad dressings. For example, sauce rémoulade, in classic French cuisine, is a mix of mayonnaise and mustard, gherkins, capers, parsley, chervil, tarragon, and possibly anchovy essence.^[55]

Chile

Chile is the world's third major per capita consumer of mayonnaise and first in Latin America.^[56] Commercial mayonnaise became widely accessible in the 1980s.^[56] It is a common topping for completos.^{[citation needed]}

Europe

Guidelines issued in September 1991 by Europe's Federation of the Condiment Sauce Industries recommend that mayonnaise should contain at least 70% oil and 5% liquid egg yolk. The Netherlands incorporated this guideline in 1998 into the law Warenwetbesluit Gereserveerde aanduidingen in article 4.^[57] Most available brands easily exceed these targets.^[58] In countries influenced by French culture, mustard is also a common ingredient that acts as an additional emulsifier.^[59]

Japan

Japanese mayonnaise is typically made with rice vinegar, which gives it a flavor different from mayonnaise made from distilled vinegar.^[60]^[61] Apart from salads, it is popular with dishes such as okonomiyaki, takoyaki and yakisoba and may also accompany katsu and karaage.^[62] It is most often sold in soft plastic squeeze bottles. Its texture is thicker than most Western commercial mayonnaise.^[63] Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise,^[64] advertised with a Kewpie doll logo. The vinegar is a proprietary blend containing apple and malt vinegars.^[65] The Kewpie company was started in 1925 by Tochiro Nakashima, whose goal was to create a condiment that made eating vegetables more enjoyable.^[66]

Russia

Mayonnaise is very popular in Russia, where it is made with sunflower oil and soybean oil. A 2004 study showed that Russia is the only market in Europe where more mayonnaise than ketchup is sold. It is used as a sauce in the most popular salads in Russia, such as Olivier salad (also known as Russian salad), dressed herring, and many others. Leading brands are Calvé (marketed by Unilever) and Sloboda (marketed by Efko).^[67]

United States

Commercial mayonnaise marketed in jars originated in Philadelphia in 1907 when Amelia Schlorer began marketing a mayonnaise recipe originally used in salads sold in her family's grocery store. Mrs. Schlorer's mayonnaise was an instant success with local customers and eventually grew into the Schlorer Delicatessen Company.^[68] Around the same time in New York City, a family from Vetschau, Germany, at Richard Hellmann's delicatessen on Columbus Avenue, featured his wife's homemade recipe in salads sold in their delicatessen. The condiment quickly became so popular that Hellmann began selling it in "wooden boats" that were used for weighing butter. In 1912, Mrs. Hellmann's mayonnaise was mass-marketed and was trademarked in 1926 as Hellmann's Blue Ribbon Mayonnaise. After numerous corporate iterations, Hellmann's is now marketed in the Eastern United States and as Best Foods Mayonnaise in the Western United States.^[69] Mayonnaise sales are about US$1.3 billion per year in the U.S.^[70]

Nutritional information

A typical formulation for commercially made mayonnaise (not low fat) can contain as much as 80% vegetable oil, typically soybean, rapeseed, sunflower, or corn oil,^[71] depending on region of production, but, in specialty products, sometimes olive or avocado oil. Water makes up about 7% to 8% and egg yolks about 6%. Some formulas use whole eggs instead of just yolks. The remaining ingredients include vinegar (4%), salt (1%), and sugar (1%). Low-fat formulas will typically decrease oil content to just 50% and increase water content to about 35%. Egg content is reduced to 4% and vinegar to 3%. Sugar is increased to 1.5% and salt lowered to 0.7%. Gums or thickeners (4%) are added to increase viscosity, improve texture, and ensure a stable emulsion.^[45] Mayonnaise is prepared using several methods, but on average it contains around 700 kilocalories (2,900 kJ) per 100 grams, or 94 kilocalories (Cal) per tablespoon. This makes mayonnaise a calorically dense food.^[72]

The nutrient content of mayonnaise (> 50% edible oil, 9–11% salt, 7–10% sugar in the aqueous phase) makes it suitable as a food source for many spoilage organisms. A set of conditions such as pH between 3.6 and 4.0, and low water activity a_w of 0.925, restricts the growth of yeasts, a few bacteria and molds.^[73] Yeasts of the genus Saccharomyces, Lactobacillus fructivorans, and Zygosaccharomyces bailii are the species responsible for the spoilage of mayonnaise. The characteristics of spoilage caused by Z. bailli are product separation and a "yeasty" odor. A study suggests that adding encapsulated cells of Bifidobacterium bifidum and B. infantis prolongs the life of mayonnaise up to 12 weeks without microorganism spoilage.^{[citation needed]}

Salmonella

Mayonnaise, both commercially processed and home-made, has been associated with illnesses from Salmonella globally. The source of the Salmonella has been confirmed to be raw eggs.^[74] Several outbreaks with fatal cases have been recorded, with a few major incidents. In a 1955 outbreak in Denmark, 10,000 people were affected by Salmonella from contaminated mayonnaise made by a large kitchen. The pH of the mayonnaise was found to be 5.1, with Salmonella counts of 180,000 CFU/g. The second outbreak, also in Denmark, caused 41 infections with two fatalities. The pH of the contaminated mayonnaise was 6.0, with Salmonella counts of 6 million CFU/g. In 1976 there were serious salmonellosis outbreaks on four flights to and from Spain which caused 500 cases and 6 fatalities. In 1984 in the US, 404 people became ill and nine died in a New York City hospital due to hospital-prepared mayonnaise.^[75]^[76] In all salmonellosis cases, the major reason was inadequate acidification of the mayonnaise, with a pH higher than the recommended upper limit of 4.1, with acetic acid as the main acidifying agent.^[77] Some brands use pasteurized eggs which would reduce this risk factor.^[78]

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^ "Hellmann's mayonnaise America's best-selling condiment". New York Post. 17 September 2011. Archived from the original on 6 April 2018. Retrieved 13 December 2017.
^ Ferreira de Menezes, Rose Carla; de Carvalho Gomes, Queliane Cristina; Santos de Almeida, Beatriz; Filgueiras Rebelo de Matos, Márcia; Cedraz Pinto, Laise (2022). "Plant-based mayonnaise: Trending ingredients for innovative products". International Journal of Gastronomy and Food Science. 30 (1): 100599. doi:10.1016/j.ijgfs.2022.100599. S2CID 252345527. Archived from the original on 1 January 2023. Retrieved 1 January 2023.
^ "10 Healthy Substitutes For Mayonnaise". Huffingtonpost.com. 26 February 2014. Archived from the original on 26 August 2015. Retrieved 27 August 2015.
^ Jay, James M. (6 December 2012). Modern Food Microbiology. Springer Science & Business Media. ISBN 9781461574767.
^ Garcia, Jose Santos (1 April 2009). Microbiologically Safe Foods. John Wiley & Sons. ISBN 9780470439067.
^ Squires, Sally. "MAYONNAISE MALAISE?". washingtonpost. Retrieved 25 March 2024.
^ Lund, Barbara; Baird-Parker, Anthony C.; Gould, Grahame W. (31 December 1999). Microbiological Safety and Quality of Food. Springer US. ISBN 9780834213234.
^ Steinhart, Carol E.; Doyle, M. Ellin; Institute, Food Research; Cochrane, Barbara A. (6 June 1995). Food Safety 1995. CRC Press. ISBN 9780824796242.
^ Keerthirathne, Thilini Piushani; Ross, Kirstin; Fallowfield, Howard; Whiley, Harriet (18 November 2016). "A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products". Pathogens (Basel, Switzerland). 5 (4): 63. doi:10.3390/pathogens5040063. ISSN 2076-0817. PMC 5198163. PMID 27869756.

External links

Science Channel's The Making Series: #2 Making of Mayonnaise Archived 15 March 2013 at the Wayback Machine (video in Japanese)
NPR's Report on the 250th Birthday of Mayonnaise and its history

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[3] Holly Herrick, The French Cook: Sauces, 2013, ISBN 1423632397

[def-4] McGee, Harold (2004). On Food and Cooking : The Science and Lore of the Kitchen (2nd ed.). New York: Scribner. p. 633. ISBN 978-0684800011. Mayonnaise is an emulsion of oil droplets suspended in a base composed of egg yolk, lemon juice or vinegar, which provides both flavor and stabilizing particles and carbohydrates.

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[7] Aragon, Marine (2009). "La sauce des tropes dans le lexique de la gastronomie française : approche sémantique et pragmatique". Neuphilologische Mitteilungen. 110 (1): 7–26. JSTOR 43344390. Archived from the original on 18 March 2022. Retrieved 18 March 2022.

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[71] Ferreira de Menezes, Rose Carla; de Carvalho Gomes, Queliane Cristina; Santos de Almeida, Beatriz; Filgueiras Rebelo de Matos, Márcia; Cedraz Pinto, Laise (2022). "Plant-based mayonnaise: Trending ingredients for innovative products". International Journal of Gastronomy and Food Science. 30 (1): 100599. doi:10.1016/j.ijgfs.2022.100599. S2CID 252345527. Archived from the original on 1 January 2023. Retrieved 1 January 2023.

[72] "10 Healthy Substitutes For Mayonnaise". Huffingtonpost.com. 26 February 2014. Archived from the original on 26 August 2015. Retrieved 27 August 2015.

[73] Jay, James M. (6 December 2012). Modern Food Microbiology. Springer Science & Business Media. ISBN 9781461574767.

[74] Garcia, Jose Santos (1 April 2009). Microbiologically Safe Foods. John Wiley & Sons. ISBN 9780470439067.

[75] Squires, Sally. "MAYONNAISE MALAISE?". washingtonpost. Retrieved 25 March 2024.

[76] Lund, Barbara; Baird-Parker, Anthony C.; Gould, Grahame W. (31 December 1999). Microbiological Safety and Quality of Food. Springer US. ISBN 9780834213234.

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[78] Keerthirathne, Thilini Piushani; Ross, Kirstin; Fallowfield, Howard; Whiley, Harriet (18 November 2016). "A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products". Pathogens (Basel, Switzerland). 5 (4): 63. doi:10.3390/pathogens5040063. ISSN 2076-0817. PMC 5198163. PMID 27869756.

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@@ Line 17: / Line 17: @@
 }}
-'''Mayonnaise''' ({{IPAc-en|UK|ˌ|m|eɪ|ə|ˈ|n|eɪ|z}};<ref>{{cite web |title=mayonnaise |url=https://www.lexico.com/definition/mayonnaise |archive-url=https://web.archive.org/web/20201026005953/https://www.lexico.com/definition/mayonnaise |archive-date=26 October 2020 |website=[[Oxford English Dictionary]] |access-date=2022-06-15 |url-status=live}}</ref> {{IPAc-en|US|ˈ|m|eɪ|ə|ˌ|n|eɪ|z|,_|ˈ|m|æ|ˌ|n|eɪ|z}}<ref name="Merriam-Webster" />), colloquially referred to as '''"mayo"''' {{IPAc-en|ˈ|m|eɪ|oʊ}},<ref name=Merriam-Webster>{{cite Merriam-Webster|mayo|access-date=2015-02-14}}</ref> is a thick, cold, and creamy [[sauce]] or [[salad dressing|dressing]] commonly used on [[sandwich]]es, [[hamburgers]], [[Salad#Bound salads|composed salads]], and [[French fries]]. It also forms the base for various other sauces, such as [[tartar sauce]], [[fry sauce]], [[remoulade]], [[salsa golf]], and [[rouille]].<ref>Holly Herrick, ''The French Cook: Sauces'', 2013, {{isbn|1423632397}}</ref>
+'''Mayonnaise''' ({{IPAc-en|ˌ|m|eɪ|ə|ˈ|n|eɪ|z}}),<ref>{{cite web |title=mayonnaise |url=https://www.lexico.com/definition/mayonnaise |archive-url=https://web.archive.org/web/20201026005953/https://www.lexico.com/definition/mayonnaise |archive-date=26 October 2020 |website=[[Oxford English Dictionary]] |access-date=2022-06-15 |url-status=live}}</ref> colloquially referred to as "'''mayo'''" ({{IPAc-en|ˈ|m|eɪ|oʊ}}),<ref name=Merriam-Webster>{{cite Merriam-Webster|mayo|access-date=2015-02-14}}</ref> is a thick, cold, and creamy [[sauce]] commonly used on [[sandwich]]es, [[hamburgers]], [[Salad#Bound salads|composed salads]], and [[French fries]]. It also forms the base for various other sauces, such as [[tartar sauce]], [[fry sauce]], [[remoulade]], [[salsa golf]], [[ranch dressing]], and [[rouille]].<ref>Holly Herrick, ''The French Cook: Sauces'', 2013, {{isbn|1423632397}}</ref>
 Mayonnaise is an [[emulsion]] of [[Edible oil|oil]], [[egg yolk]], and an acid, either [[vinegar]] or [[lemon juice]];<ref name="def">{{cite book|last1=McGee|first1=Harold|title=On Food and Cooking : The Science and Lore of the Kitchen|date=2004|publisher=Scribner|isbn=978-0684800011|edition=2nd|location=New York|page=633|quote=Mayonnaise is an emulsion of oil droplets suspended in a base composed of egg yolk, lemon juice or vinegar, which provides both flavor and stabilizing particles and carbohydrates.}}</ref> there are many variants using additional flavorings. The color varies from near-white to pale yellow, and its texture from a light cream to a thick gel.
@@ Line 27: / Line 27: @@
 {{or section|date=April 2021}}
-''Mayonnaise'' is a [[French cuisine]] appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been   numerous and contradictory. Most hypotheses do however agree on the geographical origin of the sauce, [[Mahón]], in [[Menorca]], Spain.<ref name="Glenn">{{cite book |last1=Glenn|first1=Joshua|last2=Larsen|first2=Elizabeth F.|title=Unbored: The Essential Field Guide to Serious Fun|year=2013|publisher=Bloomsbury Publishing Plc|isbn=978-14-08830-25-3|url=https://www.google.co.uk/books/edition/Unbored/NrCWLaCkHXAC?hl=en&gbpv=1&dq=mayonnaise+spanish+french&pg=PA158&printsec=frontcover|page=158}}</ref><ref>{{cite journal |last1=Aragon |first1=Marine |date=2009 |title=La sauce des tropes dans le lexique de la gastronomie française : approche sémantique et pragmatique |url=https://www.jstor.org/stable/43344390 |journal=Neuphilologische Mitteilungen |volume=110 |issue=1 |pages=7–26 |doi= |jstor=43344390 |access-date=March 18, 2022}}</ref><ref>{{cite journal |last1=Héron de Villefosse |first1=Éloge |date=1971 |title=Éloge des Délices de la Table |url=https://www.jstor.org/stable/44600984 |journal=Revue des Deux Mondes (1829-1971) |volume= |issue= |pages=116 |doi= |jstor=44600984 |access-date=March 18, 2022}}</ref> Other theories have been dismissed by some authors as being somewhat a retrospective invention aiming to credit the sauce as an invention of south-western France, when most likely, its origin can be found in the port city of Menorca.<ref>{{cite book |last1=Trudgill|first1=Peter|title=European Language Matters: English in Its European Context|year=2021|publisher=Cambridge University Press|isbn=978-11-08832-96-0|url=https://www.google.co.uk/books/edition/European_Language_Matters/cBVEEAAAQBAJ?hl=en&gbpv=1&dq=mayonnaise+mahon&pg=PA51&printsec=frontcover|pages=50–51}}</ref>
+''Mayonnaise'' is a [[French cuisine]] appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been   numerous and contradictory. Most hypotheses do however agree on the geographical origin of the sauce, [[Mahón]], in [[Menorca]], [[Spain]].<ref name="Glenn">{{cite book|last1=Glenn|first1=Joshua|last2=Larsen|first2=Elizabeth F.|title=Unbored: The Essential Field Guide to Serious Fun|year=2013|publisher=Bloomsbury Publishing Plc|isbn=978-14-08830-25-3|url=https://books.google.com/books?id=NrCWLaCkHXAC&dq=mayonnaise+spanish+french&pg=PA158|page=158|access-date=19 March 2023|archive-date=13 May 2023|archive-url=https://web.archive.org/web/20230513141255/https://books.google.com/books?id=NrCWLaCkHXAC&dq=mayonnaise+spanish+french&pg=PA158|url-status=live}}</ref><ref>{{cite journal |last1=Aragon |first1=Marine |date=2009 |title=La sauce des tropes dans le lexique de la gastronomie française : approche sémantique et pragmatique |url=https://www.jstor.org/stable/43344390 |journal=Neuphilologische Mitteilungen |volume=110 |issue=1 |pages=7–26 |doi= |jstor=43344390 |access-date=March 18, 2022 |archive-date=18 March 2022 |archive-url=https://web.archive.org/web/20220318163427/https://www.jstor.org/stable/43344390 |url-status=live }}</ref><ref>{{cite journal |last1=Héron de Villefosse |first1=Éloge |date=1971 |title=Éloge des Délices de la Table |url=https://www.jstor.org/stable/44600984 |journal=Revue des Deux Mondes (1829–1971) |volume= |issue= |pages=116 |doi= |jstor=44600984 |access-date=March 18, 2022 |archive-date=18 March 2022 |archive-url=https://web.archive.org/web/20220318164343/https://www.jstor.org/stable/44600984 |url-status=live }}</ref> Other theories have been dismissed by some authors as being somewhat a retrospective invention aiming to credit the sauce as an invention of south-western [[France]], when most likely, its origin can be found in the port city of Menorca.<ref>{{cite book|last1=Trudgill|first1=Peter|title=European Language Matters: English in Its European Context|year=2021|publisher=Cambridge University Press|isbn=978-11-08832-96-0|url=https://books.google.com/books?id=cBVEEAAAQBAJ&dq=mayonnaise+mahon&pg=PA51|pages=50–51|access-date=19 March 2023|archive-date=7 May 2023|archive-url=https://web.archive.org/web/20230507081020/https://books.google.com/books?id=cBVEEAAAQBAJ&dq=mayonnaise+mahon&pg=PA51|url-status=live}}</ref>
-According to [[Émile Littré]], it may have come from Mahón, capital of Menorca, in the [[Balearic Islands]], Spain, occupied by the English at the time and then conquered by the [[Armand de Vignerot du Plessis|Duc de Richelieu]] in 1756. His cook would have presented him with this sauce, called the "mahonnaise", made with the only two ingredients he had: egg and oil. Nevertheless, this sauce was starting to be described a little before this event while several versions of similar sauces existed in France and in [[Spain]].
+According to [[Émile Littré]], it may have come from Mahón, capital of Menorca, in the [[Balearic Islands]], Spain, occupied by the British at the time and then conquered by the [[Armand de Vignerot du Plessis|Duc de Richelieu]] in 1756. His cook would have presented him with this sauce, called the "mahonnaise", made with the only two ingredients he had: egg and oil. Nevertheless, this sauce was starting to be described a little before this event while several versions of similar sauces existed in France and in Spain.
-Mayonnaise sauce may have its origins in the ancient [[remoulade]]. Another hypothesis is that mayonnaise is derived from [[aioli]].<ref name="Glenn" /> Finally, the process of [[emulsifying]] [[Yolk|egg yolk]] was known for a long time to pharmacists, who used it to prepare [[ointments]] and salves. Some have pointed out that it would make sense that mayonnaise originated in Spain given its requirement of olive oil, a liquid produced and consumed mostly there at the time.<ref>{{cite journal |last1=Revista |first1=Litoral |date=2006 |title=Salsa Mayonesa |url=https://www.jstor.org/stable/43433620 |journal=Litoral |volume=241 |issue= 241|pages=165 |doi= |jstor=43433620 |access-date=March 18, 2022}}</ref> This hypothesis is similar to another that places the origins of [[French fries]] in Spain for the same rationale.<ref>{{Cite web|last=Rupp|first=Rebecca|date=8 January 2015|title=Are French Fries Truly French?|url=https://www.nationalgeographic.com/culture/article/are-french-fries-truly-french|access-date=26 October 2021|website=Culture|language=en}}</ref><ref name="ilegems1">{{cite book|last=Ilegems|first=Paul|title=De Frietkotcultuur|publisher=Loempia|year=1993|isbn=978-90-6771-325-2|language=nl}}</ref><ref>{{Cite news|last=Swalec|first=Andrea|date=28 July 2010|title=In Belgium, frites aren't small potatoes|language=en|work=Reuters|url=https://www.reuters.com/article/us-belgium-food-fries-idUSTRE66R1JI20100728|access-date=26 October 2021}}</ref>
+Mayonnaise sauce may have its origins in the ancient [[remoulade]]. Another hypothesis is that mayonnaise is derived from [[aioli]].<ref name="Glenn" /> Finally, the process of [[emulsifying]] [[Yolk|egg yolk]] was known for a long time to pharmacists, who used it to prepare [[ointments]] and salves. Some have pointed out that it would make sense that mayonnaise originated in Spain given its requirement of olive oil, a liquid produced and consumed mostly there at the time.<ref>{{cite journal |last1=Revista |first1=Litoral |date=2006 |title=Salsa Mayonesa |url=https://www.jstor.org/stable/43433620 |journal=Litoral |volume=241 |issue=241 |pages=165 |doi= |jstor=43433620 |access-date=March 18, 2022 |archive-date=18 March 2022 |archive-url=https://web.archive.org/web/20220318163424/https://www.jstor.org/stable/43433620 |url-status=live }}</ref> This hypothesis is similar to another that places the origins of [[French fries]] in Spain using the same rationale.<ref>{{Cite web|last=Rupp|first=Rebecca|date=8 January 2015|title=Are French Fries Truly French?|url=https://www.nationalgeographic.com/culture/article/are-french-fries-truly-french|access-date=26 October 2021|website=Culture|language=en|archive-date=18 January 2022|archive-url=https://web.archive.org/web/20220118212851/https://www.nationalgeographic.com/culture/article/are-french-fries-truly-french|url-status=dead}}</ref><ref name="ilegems1">{{cite book|last=Ilegems|first=Paul|title=De Frietkotcultuur|publisher=Loempia|year=1993|isbn=978-90-6771-325-2|language=nl}}</ref><ref>{{Cite news|last=Swalec|first=Andrea|date=28 July 2010|title=In Belgium, frites aren't small potatoes|language=en|work=Reuters|url=https://www.reuters.com/article/us-belgium-food-fries-idUSTRE66R1JI20100728|access-date=26 October 2021|archive-date=3 March 2022|archive-url=https://web.archive.org/web/20220303052447/https://www.reuters.com/article/us-belgium-food-fries-idUSTRE66R1JI20100728|url-status=live}}</ref>
-Remoulade sauce was known for a long time and there were hot and cold versions of it. In both cases, the base was oil, vinegar, salt, herbs, often other ingredients such as capers or anchovies, and then mustard; in short, it was an enriched [[vinaigrette]].
+Remoulade sauce was known for a long time and there were hot and cold versions of it. In both cases, the base was oil, vinegar, salt, herbs, often other ingredients such as capers or anchovies, and then mustard; in short, it was an enriched [[vinaigrette]].{{citation needed|date=February 2024}}
 In the early 18th century, [[Vincent La Chapelle]] had the idea of incorporating "velouté", based on [[roux]], a mixture of flour and fat, to bind it. In 1742, François Marin published in the ''Suite des Dons de Comus'' a recipe called "beurre de Provence" which contains garlic cloves cooked in water, crushed with salt, pepper, capers and anchovies, then mixed with oil. This recipe is also close to the aioli, the egg yolk appearing later.
-In 1750, Francesc Roger Gomila, a [[Valencia]]n friar, published a recipe for a sauce similar to mayonnaise in ''Art de la Cuina'' ('The Art of Cooking'). He calls the sauce ''aioli bo''.<ref name=":1">{{Cite web|last=Pelfort|first=Pep|date=2019-11-24|title=La Vertadera Història de la Salsa Maonesa Altrament Dita Aioli BO|trans-title=The True History of Mayonnaise Sauce Otherwise Called Aioli BO|url=http://www.cegmenorca.org/maonesa.htm|url-status=dead|archive-url=https://web.archive.org/web/20200403081953/http://www.cegmenorca.org/maonesa.htm|archive-date=2020-04-03|access-date=2021-04-08|website=cegmenorca.org}}</ref>  If he does not describe precisely the recipe—suggesting that it was known by everyone on the island—the way it is used, the preparations for which it is used as a base and the dishes with which it is associated are most often inconceivable with an aioli. Earlier recipes of similar emulsified sauces, usually containing [[garlic]], appear in a number of Spanish recipe books dating all the way back to the 14th century [[Llibre de Sent Soví]], where it is called ''[[Alioli|all-i-oli]]'', literally 'garlic and oil' in [[Catalan language|Catalan]].<ref name="Mazas">{{cite book | first=Eduardo | last=Martín Mazas | year=2008 | title=Teodoro Bardají Mas, el precursor de la cocina moderna en España | publisher=Ciudad de edición}}</ref><ref name="Soví">{{cite book | author=Anónimo | title=Llibre de Sent Soví | publisher=Ed. Barcino | year=1979}}</ref> This sauce had clearly spread throughout the [[Crown of Aragon]], for [[Juan de Altamiras]] gives a recipe for it in his celebrated 1745 recipe book ''Nuevo Arte de Cocina'' ('New Art of Cooking').<ref name="Altamiras">{{cite book | author=Juan de Altamiras | year=1745 | title=Nuevo Arte de Cocina | publisher=Ed. La Val de Onsera | page=101}}</ref>
+In 1750, Francesc Roger Gomila, a [[Valencia]]n friar, published a recipe for a sauce similar to mayonnaise in ''Art de la Cuina'' ('The Art of Cooking'). He calls the sauce ''aioli bo''.<ref name=":1">{{Cite web|last=Pelfort|first=Pep|date=2019-11-24|title=La Vertadera Història de la Salsa Maonesa Altrament Dita Aioli BO|trans-title=The True History of Mayonnaise Sauce Otherwise Called Aioli BO|url=http://www.cegmenorca.org/maonesa.htm|url-status=dead|archive-url=https://web.archive.org/web/20200403081953/http://www.cegmenorca.org/maonesa.htm|archive-date=2020-04-03|access-date=2021-04-08|website=cegmenorca.org}}</ref>  If he does not describe precisely the recipe—suggesting that it was known by everyone on the island—the way it is used, the preparations for which it is used as a base and the dishes with which it is associated are most often inconceivable with an aioli. Earlier recipes of similar emulsified sauces, usually containing [[garlic]], appear in a number of Spanish recipe books dating all the way back to the 14th-century ''{{ill|Llibre de Sent Soví|es}}'', where it is called ''[[Alioli|all-i-oli]]'', literally 'garlic and oil' in [[Catalan language|Catalan]].<ref name="Mazas">{{cite book | first=Eduardo | last=Martín Mazas | year=2008 | title=Teodoro Bardají Mas, el precursor de la cocina moderna en España | publisher=Ciudad de edición}}</ref><ref name="Soví">{{cite book | author=Anónimo | title=Llibre de Sent Soví | publisher=Ed. Barcino | year=1979}}</ref> This sauce had clearly spread throughout the [[Crown of Aragon]], for [[Juan de Altamiras]] gives a recipe for it in his celebrated 1745 recipe book ''Nuevo Arte de Cocina'' ('New Art of Cooking').<ref name="Altamiras">{{cite book | author=Juan de Altamiras | year=1745 | title=Nuevo Arte de Cocina | publisher=Ed. La Val de Onsera | page=101}}</ref>
 On April 18, 1756, the [[Louis François Armand de Vignerot du Plessis|Duke of Richelieu]] invaded Menorca and took the port of [[Mahon]]. A theory states that the ''aioli bo'' sauce was thereafter adopted by the cook of the Duke of Richelieu, who upon his return to France made the sauce famous in the [[Versailles|French court]].<ref name="Mitford">{{cite book | author=Mitford, Nancy; Amanda Foreman | year=2001 | title=Madame de Pompadour | publisher=NYRB Classics | edition=reimpresa | isbn=094032265X | page=214}}</ref> which would have been known as ''mahonnaise'' .<ref name="Baradaji">{{cite book|author=Bardají Mas, Teodoro|author-link=Teodoro Bardají|title=La salsa mahonesa|publisher=Impr. Julián Peña|year=1928}}</ref><ref name="Villlaroya">{{cite book | first=José M.ª | last=Pisa Villarroya | year=1999 | title=La salsa mahonesa antes y después de Teodoro Bardají | location=Angües | publisher=La Val de Onsera | oclc=433597489 }}</ref><ref name="segunda">{{cite book | author=Dr. Thebussem | year=1998 | title=Segunda ristra de ajos | location=Zaragoza | publisher=La Val de Onsera | isbn=9788488518293 | pages=217–219}}</ref> A number of legends arose relating how the Duke of Richelieu first tried the sauce, including his discovery of the sauce in a local inn of Mahon where he would have allegedly asked the innkeeper to make him some dinner during the siege of Mahon,<ref name="Vanrell">{{cite book | author=Lafuente Vanrell, Lorenzo | title=La salsa mayonesa | work=Revista de Menorca | number=tomo IX, cuaderno VI | location=Mahón | date=June 1914}}</ref> and even that he invented it himself as a quick garnish.<ref name="Villlaroya" />
@@ Line 43: / Line 43: @@
 Another version is [[Alexandre Balthazar Laurent Grimod de La Reynière|Grimod de La Reynière]]'s 1808 ''bayonnaise'' sauce which is a sort of [[aspic]]: "But if one wants to make from this cold chicken, a dish of distinction, one composes a bayonnaise, whose green jelly, of a good consistency, forms the most worthy ornament of poultry and fish salads."<ref name="grimod">{{cite book|url=https://archive.org/details/manueldesamphit00renagoog|title=Manuel des amphitryons|last1=Grimod de La Reynière|first1=A.B.L.|date=1808|page=[https://archive.org/details/manueldesamphit00renagoog/page/n133 99]|publisher=Capelle et Renand|access-date=1 July 2018}}</ref>{{primary inline|date=April 2021}}
-In 1806, [[André Viard]], in [[Le Cuisinier Impérial|Le Cuisinier impérial]], transformed this recipe for remoulade by replacing the roux with egg yolk.<ref>{{Cite book|last=Viard|first=André (17-1834) Auteur du texte|url=https://gallica.bnf.fr/ark:/12148/bpt6k110705g|title=Le cuisinier impérial, ou L'art de faire la cuisine et la pâtisserie pour toutes les fortunes, avec différentes recettes d'office et de fruits confits et la manière de servir une table depuis vingt jusqu'à soixante couverts / par A. Viard,...|date=1806|language=EN}}</ref> In another recipe, an ''Indian remoulade'', without mustard, he specifies that the binding is facilitated by incorporating the oil little by little. This is the first modern mention of a stable cold emulsified sauce.<ref>{{Cite web|title=Maho, magno, bayo ou mayo ? - 1re partie|url=https://culture.uliege.be/jcms/prod_199862/fr/maho-magno-bayo-ou-mayo-1re-partie?part=2|access-date=2021-11-26|website=culture.uliege.be|language=fr}}</ref> In the same book, he also proposes a sauce called ''mayonnaise'' (the first recorded attestation of the name) but which is not an emulsion but a sauce linked to velouté and jelly.
+In 1806, [[André Viard]], in [[Le Cuisinier Impérial|Le Cuisinier impérial]], transformed this recipe for remoulade by replacing the roux with egg yolk.<ref>{{Cite book|last=Viard|first=André (17–1834) Auteur du texte|url=https://gallica.bnf.fr/ark:/12148/bpt6k110705g|title=Le cuisinier impérial, ou L'art de faire la cuisine et la pâtisserie pour toutes les fortunes, avec différentes recettes d'office et de fruits confits et la manière de servir une table depuis vingt jusqu'à soixante couverts / par A. Viard,...|date=1806|language=EN|access-date=26 November 2021|archive-date=1 December 2021|archive-url=https://web.archive.org/web/20211201105620/https://gallica.bnf.fr/ark:/12148/bpt6k110705g|url-status=live}}</ref> In another recipe, an ''Indian remoulade'', without mustard, he specifies that the binding is facilitated by incorporating the oil little by little. This is the first modern mention of a stable cold emulsified sauce.<ref>{{Cite web|title=Maho, magno, bayo ou mayo ? – 1re partie|url=https://culture.uliege.be/jcms/prod_199862/fr/maho-magno-bayo-ou-mayo-1re-partie?part=2|access-date=2021-11-26|website=culture.uliege.be|language=fr|archive-date=26 November 2021|archive-url=https://web.archive.org/web/20211126113139/https://culture.uliege.be/jcms/prod_199862/fr/maho-magno-bayo-ou-mayo-1re-partie?part=2|url-status=live}}</ref> In the same book, he also proposes a sauce called ''mayonnaise'' (the first recorded attestation of the name) but which is not an emulsion but a sauce linked to velouté and jelly.
 It is only in 1815 that [[Marie-Antoine Carême|Antonin Carême]] mentions a cold "magnonaise" emulsified with egg yolk. The word "mayonnaise" is attested in English in 1815.<ref>{{OED|mayonnaise|id=115319}}</ref>
-[[Auguste Escoffier]] wrote that mayonnaise was a French [[French Mother Sauces|mother sauce]] of cold sauces,<ref>{{Cite book|last=Escoffier|first=Auguste|url=https://gallica.bnf.fr/ark:/12148/bpt6k96923116|title=Le guide culinaire: aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier; avec la collaboration de MM. Philéas Gilbert et Émile Fétu|date=1912|language=EN}}</ref> like [[Espagnole sauce|espagnole]] or [[Velouté sauce|velouté]].
+[[Auguste Escoffier]] wrote that mayonnaise was a French [[French Mother Sauces|mother sauce]] of cold sauces,<ref>{{Cite book|last=Escoffier|first=Auguste|url=https://gallica.bnf.fr/ark:/12148/bpt6k96923116|title=Le guide culinaire: aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier; avec la collaboration de MM. Philéas Gilbert et Émile Fétu|date=1912|language=EN|access-date=8 December 2020|archive-date=21 October 2020|archive-url=https://web.archive.org/web/20201021072046/https://gallica.bnf.fr/ark:/12148/bpt6k96923116|url-status=live}}</ref> like [[Espagnole sauce|espagnole]] or [[Velouté sauce|velouté]].
 ==Etymology==
-The origin of the name ''mayonnaise'' is uclear, though some records indicate its introduction to the early 1800s,{{cn}} with numerous suggested, sometimes contradictory suggestions.{{cn}}
+The origin of the name ''mayonnaise'' is unclear, though some records indicate its introduction to the early 1800s,{{cn|date=November 2022}} with numerous suggested, sometimes contradictory suggestions.{{cn|date=November 2022}}
-A common theory is that it is named for [[Port Mahon]] ({{lang|ca|Maó}} in [[Menorcan]]), itself named after its founder [[Mago Barca]],<ref>{{Cite web|url=https://www.tropasdemagon.com/en-blanco-c1iiz|title=Magon Barca|website=tropasdemagon}}</ref><ref>{{cite book|last=Estallo|first=Ignasi Garces|title=Historia antigua de Hispania|url=https://books.google.com/books?id=1G0zn-QVxsYC&pg=PA74|year=1999|publisher=Edicions Universitat Barcelona|isbn=978-84-8338-107-6|page=74}}</ref> in [[Menorca]], in honor of the [[Armand de Vignerot du Plessis|3rd Duke of Richelieu]]'s [[Battle of Menorca (1756)|victory over the British]] in 1756, and in fact the name ''mahonnaise'' is used by some authors. But the name is only attested several decades after that event.<ref>''[[Trésor de la langue française]]'', ''[http://www.cnrtl.fr/definition/mayonnaise s.v.]''</ref><ref name="oed" /> One version of this theory says that it was originally known as {{lang|es|salsa mahonesa}} in Spanish,<ref>{{cite web|url=http://lema.rae.es/dpd/?key=mayonesa|title=mayonesa|date=October 2005|website=Diccionario panhispánico de dudas|publisher=[[Real Academia Española]]|language=es|access-date=28 August 2017}}</ref><ref name="trutt">{{cite book|title=Culinaria Spain|last1=Trutter|first1=Marion|last2=Beer|first2=Günter|date=2008|publisher=H.F. Ullmann|isbn=9783833147296|edition=Special|location=Germany|page=68}}</ref> but that spelling too is only attested later.<ref name="oed">''[[Oxford English Dictionary]]'', 3rd. ed, ''[http://www.oed.com/view/Entry/115319 s.v.]''</ref>
+A common theory is that it is named for [[Port Mahon]] ({{lang|ca|Maó}} in [[Catalan language|Catalan]]), itself named after its founder [[Mago Barca]],<ref>{{Cite web|url=https://www.tropasdemagon.com/en-blanco-c1iiz|title=Magon Barca|website=tropasdemagon|access-date=23 August 2019|archive-date=5 August 2019|archive-url=https://web.archive.org/web/20190805115854/https://www.tropasdemagon.com/en-blanco-c1iiz|url-status=live}}</ref><ref>{{cite book|last=Estallo|first=Ignasi Garces|title=Historia antigua de Hispania|url=https://books.google.com/books?id=1G0zn-QVxsYC&pg=PA74|year=1999|publisher=Edicions Universitat Barcelona|isbn=978-84-8338-107-6|page=74}}</ref> in [[Menorca]], in honor of the [[Armand de Vignerot du Plessis|3rd Duke of Richelieu]]'s [[Battle of Menorca (1756)|victory over the British]] in 1756, and in fact the name ''mahonnaise'' is used by some authors. But the name is only attested several decades after that event.<ref>''[[Trésor de la langue française]]'', ''[http://www.cnrtl.fr/definition/mayonnaise s.v.] {{Webarchive|url=https://web.archive.org/web/20180621031843/http://www.cnrtl.fr/definition/mayonnaise |date=21 June 2018 }}''</ref><ref name="oed" /> One version of this theory says that it was originally known as {{lang|es|salsa mahonesa}} in Spanish,<ref>{{cite web|url=http://lema.rae.es/dpd/?key=mayonesa|title=mayonesa|date=October 2005|website=Diccionario panhispánico de dudas|publisher=[[Real Academia Española]]|language=es|access-date=28 August 2017|archive-date=28 August 2017|archive-url=https://web.archive.org/web/20170828145522/http://lema.rae.es/dpd/?key=mayonesa|url-status=live}}</ref><ref name="trutt">{{cite book|title=Culinaria Spain|last1=Trutter|first1=Marion|last2=Beer|first2=Günter|date=2008|publisher=H.F. Ullmann|isbn=9783833147296|edition=Special|location=Germany|page=68}}</ref> but that spelling too is only attested later.<ref name="oed">''[[Oxford English Dictionary]]'', 3rd. ed, ''[http://www.oed.com/view/Entry/115319 s.v.] {{Webarchive|url=https://web.archive.org/web/20221222182206/https://www.oed.com/start;jsessionid=C72825D67E50B930522B77B3276BFE75?authRejection=true&url=%2Fview%2FEntry%2F115319 |date=22 December 2022 }}''</ref>
-[[Alexandre Balthazar Laurent Grimod de La Reynière]], a lawyer by qualification who acquired fame during the reign of [[Napoleon]] for his sensual and public gastronomic lifestyle, rejected the name ''mayonnaise'' because the word "is not French". He also rejected the name ''mahonnaise'' because Port Mahon "is not known for good food", and thus he preferred ''bayonnaise'', after the city of [[Bayonne]], which "has many innovative gourmands and... produces the best hams in Europe."<ref name="grimod211">{{cite book|url=https://archive.org/details/manueldesamphit00renagoog|title=Manuel des amphitryons|last1=Grimod de La Reynière|first1=A.B.L.|date=1808|publisher=Capelle et Renand|page=[https://archive.org/details/manueldesamphit00renagoog/page/n251 211]|access-date=1 July 2018}}</ref><ref name="oed" /> Indeed , the city of [[Bayonne]] (sauce {{lang|fr|à la Bayonnaise}}) could also have given its name to this type of sauce, by spelling deformation. This form would seem to be confirmed by the fact that there is no written record of the sauce {{lang|fr|à la mayonnaise}} before the beginning of the 19th century, long after the capture of the city of [[Mahón]].<ref>Jean Vitaux, « Le nom des plats dans l’Histoire », chronique ''Histoire et gastronomie'', sur Canal Académie, 4 novembre 2012</ref>
+[[Alexandre Balthazar Laurent Grimod de La Reynière]], a lawyer by qualification who acquired fame during the reign of [[Napoleon]] for his sensual and public gastronomic lifestyle, rejected the name ''mayonnaise'' because the word "is not French". He also rejected the name ''mahonnaise'' because Port Mahon "is not known for good food", and thus he preferred ''bayonnaise'', after the city of [[Bayonne]], which "has many innovative gourmands and... produces the best hams in Europe."<ref name="grimod211">{{cite book|url=https://archive.org/details/manueldesamphit00renagoog|title=Manuel des amphitryons|last1=Grimod de La Reynière|first1=A.B.L.|date=1808|publisher=Capelle et Renand|page=[https://archive.org/details/manueldesamphit00renagoog/page/n251 211]|access-date=1 July 2018}}</ref><ref name="oed" /> Indeed, the city of [[Bayonne]] (sauce {{lang|fr|à la Bayonnaise}}) could also have given its name to this type of sauce, by spelling deformation. This form would seem to be confirmed by the fact that there is no written record of the sauce {{lang|fr|à la mayonnaise}} before the beginning of the 19th century, long after the capture of the city of [[Mahón]].<ref>Jean Vitaux, « Le nom des plats dans l’Histoire », chronique ''Histoire et gastronomie'', sur Canal Académie, 4 novembre 2012</ref>
 Another hypothesis is based, according to [[Marie-Antoine Carême]], a famous contemporary French chef, on a derivative of {{lang|fr|magnonaise}} (from the verb {{lang|fr|magner}}, or {{lang|fr|manier}}) or, according to [[Prosper Montagné]], of {{lang|fr|moyeunaise}} (or {{lang|fr|moyennaise}}), based on {{lang|fr|moyeu(x)}} (or {{lang|fr|moyen}}) which means 'egg yolk', in [[Old French]]. It has also been suggested that the word be linked to the old verb {{lang|fr|mailler}}, meaning 'to beat'.<ref>''Le Grand Robert'', <abbr>t.</abbr> 4, Paris, 2001, s.v. « Mayonnaise », <abbr>p.</abbr> 1280.</ref>
@@ Line 70: / Line 70: @@
 In an 1820 work, Viard describes something like the more familiar emulsified version:
-<blockquote>This sauce is made to "take" in many ways: with raw egg yolks, with gelatine, with veal or veal brain glaze. The most common method is to take a raw egg yolk in a small [[Terrine (cookware)|terrine]], with a little salt and lemon juice: take a wooden spoon, turn it while letting a trickle of oil fall and stirring constantly; as your sauce thickens, add a little vinegar; put in too a pound of good oil: serve your sauce with good salt: serve it white or green, adding green of ravigote or green of spinach. This sauce is used for cold fish entrees, or salad of vegetables cooked in salt water.<ref>{{cite book|author1=Viard|author2=Fouret|title=Le cuisinier royal|url=https://archive.org/details/bub_gb_6B5fVHfmd8kC|year=1820|publisher=J.-N. Barba|page=[https://archive.org/details/bub_gb_6B5fVHfmd8kC/page/n86 62]}}</ref></blockquote>
+<blockquote>This sauce is made to "take" in many ways: with raw egg yolks, with gelatine, with veal or veal brain glaze. The most common method is to take a raw egg yolk in a small [[Terrine (cookware)|terrine]], with a little salt and lemon juice: take a wooden spoon, turn it while letting a trickle of oil fall and stirring constantly; as your sauce thickens, add a little vinegar; put in too a pound of good oil: serve your sauce with good salt: serve it white or green, adding green of ravigote or green of spinach. This sauce is used for cold fish entrees, or salad of vegetables cooked in salt water.<ref>{{cite book|author1=Viard|author2=Fouret|title=Le cuisinier royal|url=https://archive.org/details/bub_gb_6B5fVHfmd8kC|year=1820|publisher=J.-N. Barba|page=[https://archive.org/details/bub_gb_6B5fVHfmd8kC/page/n86 62]}}</ref></blockquote>In February 1856 the [[Huddersfield]] [https://www.britishnewspaperarchive.co.uk/titles/huddersfield-chronicle Chronicle] and West Yorkshire Advertiser published a recipe for homemade mayonnaise in a segment entitled "The Housewife's Corner."  This recipe included six egg yolks, half a bottle of olive oil (volume not otherwise defined) and one-half teaspoon of vinegar.  The serving suggestion was to pour this over roast chicken or turkey, with garnish of lettuce and hard eggs.[https://www.newspapers.com/image/402118111/?terms=mayonnaise%20&match=1]
-Modern mayonnaise can be made by hand with a [[whisk]], a [[fork]], or with the aid of an electric [[Mixer (cooking)|mixer]] or [[blender]]. It is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in the yolk form a base of the emulsion, while [[lecithin]] and protein from the yolk is the [[emulsifier]] that stabilizes it.<ref name="Exploratorium">{{cite web|url=http://www.exploratorium.edu/cooking/eggs/eggscience.html |title=Science of Cooking: Science of Eggs |publisher=Exploratorium.edu |access-date=17 November 2011}}</ref><ref>{{cite book|last1=Segil|first1=Wallace|last2=Zou|first2=Hong|title=Eggs: Nutrition, Consumption, and Health|date=2012|publisher=Nova Science Publishers|location=New York|isbn=9781621001256}}</ref>{{Page needed|date=May 2015}} A combination of van der Waals interactions and electrostatic repulsion determine the bond strength among oil droplets. The high viscosity of mayonnaise is attributed to the total strength created by these two intermolecular forces.<ref>{{Cite journal|last1=Depree|first1=J. A|last2=Savage|first2=G. P|date=2001-05-01|title=Physical and flavor stability of mayonnaise|journal=Trends in Food Science & Technology|url=https://www.researchgate.net/publication/248485299|volume=12|issue=5|pages=157–163|doi=10.1016/S0924-2244(01)00079-6|issn=0924-2244}}</ref> Addition of [[Mustard seed|mustard]] contributes to the taste and further stabilizes the emulsion, as mustard contains small amounts of lecithin.<ref>{{cite web |url=http://www.goodeatsfanpage.com/Season4/EA1D10.htm |title=Good Eats Season 4 Episode 10 - EA1D10:The Mayo Clinic |publisher=Good Eats Fan Page |access-date=8 January 2012}}</ref> If vinegar is added directly to the yolk, it can emulsify more oil, thus making more mayonnaise.<ref>{{cite book|last1=This|first1=Hervé|last2=Gladding|first2=Jody|title=Kitchen Mysteries: Revealing the Science of Cooking|date=2010|publisher=Columbia University Press|location=New York|isbn=978-0-231-14171-0|page=39|edition=Pbk.|url=https://books.google.com/books?id=QB14rlPgSFUC&pg=PT51|access-date=31 May 2012}}</ref>
+Modern mayonnaise can be made by hand with a [[whisk]], a [[fork]], or with the aid of an electric [[Mixer (cooking)|mixer]] or [[blender]]. It is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in the yolk form a base of the emulsion, while [[lecithin]] and protein from the yolk is the [[emulsifier]] that stabilizes it.<ref name="Exploratorium">{{cite web |url=http://www.exploratorium.edu/cooking/eggs/eggscience.html |title=Science of Cooking: Science of Eggs |publisher=Exploratorium.edu |access-date=17 November 2011 |archive-date=14 April 2020 |archive-url=https://web.archive.org/web/20200414113835/https://www.exploratorium.edu/cooking/eggs/eggscience.html |url-status=live }}</ref><ref>{{cite book|last1=Segil|first1=Wallace|last2=Zou|first2=Hong|title=Eggs: Nutrition, Consumption, and Health|date=2012|publisher=Nova Science Publishers|location=New York|isbn=9781621001256}}</ref>{{Page needed|date=May 2015}} A combination of van der Waals interactions and electrostatic repulsion determine the bond strength among oil droplets. The high viscosity of mayonnaise is attributed to the total strength created by these two intermolecular forces.<ref>{{Cite journal|last1=Depree|first1=J. A|last2=Savage|first2=G. P|date=2001-05-01|title=Physical and flavor stability of mayonnaise|journal=Trends in Food Science & Technology|url=https://www.researchgate.net/publication/248485299|volume=12|issue=5|pages=157–163|doi=10.1016/S0924-2244(01)00079-6|issn=0924-2244}}</ref> Addition of [[Mustard seed|mustard]] contributes to the taste and further stabilizes the emulsion, as mustard contains small amounts of lecithin.<ref>{{cite web |url=http://www.goodeatsfanpage.com/Season4/EA1D10.htm |title=Good Eats Season 4 Episode 10 – EA1D10:The Mayo Clinic |publisher=Good Eats Fan Page |access-date=8 January 2012 |archive-date=23 June 2011 |archive-url=https://web.archive.org/web/20110623231136/http://www.goodeatsfanpage.com/Season4/EA1D10.htm |url-status=live }}</ref> If vinegar is added directly to the yolk, it can emulsify more oil, thus making more mayonnaise.<ref>{{cite book|last1=This|first1=Hervé|last2=Gladding|first2=Jody|title=Kitchen Mysteries: Revealing the Science of Cooking|date=2010|publisher=Columbia University Press|location=New York|isbn=978-0-231-14171-0|page=39|edition=Pbk.|url=https://books.google.com/books?id=QB14rlPgSFUC&pg=PT51|access-date=31 May 2012}}</ref>
-For large-scale preparation of mayonnaise where mixing equipment is being employed, the process typically begins with the dispersal of eggs, either [[Powdered eggs|powdered]] or liquid, into water. Once emulsified, the remaining ingredients are then added and vigorously mixed until completely hydrated and evenly dispersed. Oil is then added as rapidly as it can be absorbed. Though only a small part of the total, ingredients other than the oil are critical to proper formulation. These must be totally hydrated and dispersed within a small liquid volume, which can cause difficulties including emulsion breakdown during the oil-adding phase. Often, a long agitation process is required to achieve proper dispersal/emulsification, presenting one of the trickiest phases of the production process.<ref name="Mayonnaise Manufacture">{{cite web|url=https://www.silverson.com/us/resource-library/application-reports/mayonnaise-manufacture|title=Mayonnaise Manufacture|publisher=Silverson Mixers |access-date=17 October 2019}}</ref> As food technology advances processing has been shortened drastically, allowing about 1000 liters to be produced in 10 minutes.<ref>{{cite web|url=http://www.ikaprocess.com/owa/ika/content.news_detail?iNews=147&iDiv=3 |title=IKA - 1000 liters Mayonnaise in only 10 minutes! |publisher=Ikaprocess.com |access-date=14 February 2015}}</ref>{{anchor|Mayonnaise alternatives}}{{anchor|Imitations}}
+For large-scale preparation of mayonnaise where mixing equipment is being employed, the process typically begins with the dispersal of eggs, either [[Powdered eggs|powdered]] or liquid, into water. Once emulsified, the remaining ingredients are then added and vigorously mixed until completely hydrated and evenly dispersed. Oil is then added as rapidly as it can be absorbed. Though only a small part of the total, ingredients other than the oil are critical to proper formulation. These must be totally hydrated and dispersed within a small liquid volume, which can cause difficulties including emulsion breakdown during the oil-adding phase. Often, a long agitation process is required to achieve proper dispersal/emulsification, presenting one of the trickiest phases of the production process.<ref name="Mayonnaise Manufacture">{{cite web|url=https://www.silverson.com/us/resource-library/application-reports/mayonnaise-manufacture|title=Mayonnaise Manufacture|publisher=Silverson Mixers|access-date=17 October 2019|archive-date=22 September 2020|archive-url=https://web.archive.org/web/20200922020136/https://www.silverson.com/us/resource-library/application-reports/mayonnaise-manufacture|url-status=live}}</ref> As food technology advances processing has been shortened drastically, allowing about 1000 liters to be produced in 10 minutes.<ref>{{cite web |url=http://www.ikaprocess.com/owa/ika/content.news_detail?iNews=147&iDiv=3 |title=IKA – 1000 liters Mayonnaise in only 10 minutes! |publisher=Ikaprocess.com |access-date=14 February 2015 |archive-date=14 February 2015 |archive-url=https://web.archive.org/web/20150214223105/http://www.ikaprocess.com/owa/ika/content.news_detail?iNews=147&iDiv=3 |url-status=live }}</ref>{{anchor|Mayonnaise alternatives}}{{anchor|Imitations}}
 === Imitations ===
-[[Miracle Whip]] was developed as a less expensive imitation of mayonnaise.<ref name="Oxford">{{cite book   | title = The Oxford Companion to American Food and Drink | author= Andrew F. Smith | publisher = Oxford University Press, USA |url = https://books.google.com/books?id=AoWlCmNDA3QC&q=miracle+whip&pg=PA370 | date = 2007  | page =  370 | isbn = 9780195307962 | access-date = 4 December 2015 }}</ref> Because it doesn't meet the legal definition of mayonnaise, it is marketed as salad dressing.<ref>[[Melissa Clark]], "Miracle Whip vs. Mayonnaise", ''Real Simple'', [https://www.realsimple.com/food-recipes/shopping-storing/food/miracle-whip-mayonnaise July 30, 2004]</ref>
+[[Miracle Whip]] was developed as a less expensive imitation of mayonnaise.<ref name="Oxford">{{cite book   | title = The Oxford Companion to American Food and Drink | author= Andrew F. Smith | publisher = Oxford University Press, USA |url = https://books.google.com/books?id=AoWlCmNDA3QC&q=miracle+whip&pg=PA370 | date = 2007  | page =  370 | isbn = 9780195307962 | access-date = 4 December 2015 }}</ref> Because it does not meet the legal definition of mayonnaise, it is marketed as salad dressing.<ref>[[Melissa Clark]], "Miracle Whip vs. Mayonnaise", ''Real Simple'', [https://www.realsimple.com/food-recipes/shopping-storing/food/miracle-whip-mayonnaise July 30, 2004] {{Webarchive|url=https://web.archive.org/web/20190228161853/https://www.realsimple.com/food-recipes/shopping-storing/food/miracle-whip-mayonnaise |date=28 February 2019 }}</ref>
 [[File:Vegan sandwich (3863098026).jpg|thumb|A vegan sandwich with egg-free variety of mayonnaise]]
-Egg-free imitations of mayonnaise are available for [[Veganism|vegans]] and others who avoid eggs or [[cholesterol]], or who have [[Egg allergy|egg allergies]]. In the U.S., these imitations cannot be labelled as "mayonnaise" because the definition of mayonnaise requires egg.<ref>{{cite web|url=http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=169.140|title=CFR - Code of Federal Regulations Title 21|publisher=Accessdata.fda.gov|access-date=2016-02-12}}</ref><ref name="fda-warning-letter">{{cite web|url=https://www.fda.gov/ICECI/EnforcementActions/WarningLetters/2015/ucm458824.htm|title=Hampton Creek Foods 8/12/15|date=20 August 2015|publisher=Fda.gov|access-date=9 September 2015}}</ref> Egg-free imitations generally contain soya or pea protein as the emulsifying agent to stabilize oil droplets in water.<ref>{{Cite book|url=https://books.google.com/books?id=O-t9BAAAQBAJ&pg=RA2-PA670|title=Encyclopedia of Food and Health|date=2015-08-26|publisher=Academic Press|isbn=9780123849533|language=en}}</ref> Well-known brands include [[Nasoya Foods|Nasoya]]'s Nayonaise, [[Follow Your Heart (company)|Vegenaise]] and [[Just Mayo]] in North America, and Plamil Egg Free in the United Kingdom.<ref name="eggfreemayo2">{{cite book|last1=Moran|first1=Victoria|last2=Moran|first2=Adair|title=Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World|url=https://books.google.com/books?id=RSyom6UrjlUC&pg=PT168|year=2012|publisher=Penguin Publishing Group|isbn=978-1-101-58062-2|page=168}}</ref><ref>{{cite web|url=http://www.slate.com/blogs/browbeat/2013/12/27/vegenaise_vs_mayonnaise_why_vegan_substitute_mayo_is_better_than_regular.html|title=Vegenaise vs. Mayonnaise: Why Vegan-substitute mayo is better than regular mayonanaise|last=Goldstein|first=Katherine|date=27 December 2013|publisher=Slate.com|access-date=27 August 2015}}</ref><ref>{{cite web|url=http://www.plamilfoods.co.uk/egg-free-mayo/|title=Plamil: Egg Free Mayonnaise|publisher=Plamilfoods.co.uk|access-date=27 August 2015}}</ref>
+Egg-free imitations of mayonnaise are available for [[Veganism|vegans]] and others who avoid eggs or [[cholesterol]], or who have [[Egg allergy|egg allergies]]. In the U.S., these imitations cannot be labelled as "mayonnaise" because the definition of mayonnaise requires egg.<ref>{{cite web|url=http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=169.140|title=CFR – Code of Federal Regulations Title 21|publisher=Accessdata.fda.gov|access-date=2016-02-12|archive-date=2 March 2016|archive-url=https://web.archive.org/web/20160302153326/http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=169.140|url-status=live}}</ref><ref name="fda-warning-letter">{{cite web|url=https://www.fda.gov/ICECI/EnforcementActions/WarningLetters/2015/ucm458824.htm|title=Hampton Creek Foods 8/12/15|date=20 August 2015|publisher=Fda.gov|access-date=9 September 2015|archive-date=9 September 2015|archive-url=https://web.archive.org/web/20150909051709/http://www.fda.gov/iceci/enforcementactions/warningletters/2015/ucm458824.htm|url-status=live}}</ref> Egg-free imitations generally contain soya or pea protein as the emulsifying agent to stabilize oil droplets in water.<ref>{{Cite book|url=https://books.google.com/books?id=O-t9BAAAQBAJ&pg=RA2-PA670|title=Encyclopedia of Food and Health|date=2015-08-26|publisher=Academic Press|isbn=9780123849533|language=en}}</ref> Well-known brands include [[Nasoya Foods|Nasoya]]'s Nayonaise, [[Follow Your Heart (company)|Vegenaise]] and [[Just Mayo]] in North America, and Plamil Egg Free in the United Kingdom.<ref name="eggfreemayo2">{{cite book|last1=Moran|first1=Victoria|last2=Moran|first2=Adair|title=Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World|url=https://books.google.com/books?id=RSyom6UrjlUC&pg=PT168|year=2012|publisher=Penguin Publishing Group|isbn=978-1-101-58062-2|page=168}}</ref><ref>{{cite web|url=http://www.slate.com/blogs/browbeat/2013/12/27/vegenaise_vs_mayonnaise_why_vegan_substitute_mayo_is_better_than_regular.html|title=Vegenaise vs. Mayonnaise: Why Vegan-substitute mayo is better than regular mayonanaise|last=Goldstein|first=Katherine|date=27 December 2013|publisher=Slate.com|access-date=27 August 2015|archive-date=3 September 2018|archive-url=https://web.archive.org/web/20180903112216/http://www.slate.com/blogs/browbeat/2013/12/27/vegenaise_vs_mayonnaise_why_vegan_substitute_mayo_is_better_than_regular.html|url-status=live}}</ref><ref>{{cite web|url=http://www.plamilfoods.co.uk/egg-free-mayo/|title=Plamil: Egg Free Mayonnaise|publisher=Plamilfoods.co.uk|access-date=27 August 2015|archive-date=19 March 2022|archive-url=https://web.archive.org/web/20220319201641/https://www.plamilfoods.co.uk/egg-free-mayo/|url-status=dead}}</ref>
 ==Uses==
@@ Line 88: / Line 88: @@
 ===Chile===
-Chile is the world's third major per capita consumer of mayonnaise and first in [[Latin America]].<ref name=":0">{{cite web|url=http://www.latinamerican-markets.com/chile---consumo-de-mayonesa |title=Chile - Consumo de mayonesa &#124; Latin American Markets |date=2005-11-26 |access-date=2016-02-12 |url-status=dead |archive-url=https://web.archive.org/web/20051126165454/http://www.latinamerican-markets.com/chile---consumo-de-mayonesa |archive-date=26 November 2005 }}</ref> Commercial mayonnaise became widely accessible in the 1980s.<ref name=":0" /> It is a common topping for [[completo]]s.{{Citation needed|date=August 2021}}
+Chile is the world's third major per capita consumer of mayonnaise and first in [[Latin America]].<ref name=":0">{{cite web|url=http://www.latinamerican-markets.com/chile---consumo-de-mayonesa |title=Chile – Consumo de mayonesa &#124; Latin American Markets |date=2005-11-26 |access-date=2016-02-12 |url-status=dead |archive-url=https://web.archive.org/web/20051126165454/http://www.latinamerican-markets.com/chile---consumo-de-mayonesa |archive-date=26 November 2005 }}</ref> Commercial mayonnaise became widely accessible in the 1980s.<ref name=":0" /> It is a common topping for [[completo]]s.{{Citation needed|date=August 2021}}
 ===Europe===
-Guidelines issued in September 1991 by Europe's Federation of the Condiment Sauce Industries recommend that mayonnaise should contain at least 70% oil and 5% liquid egg yolk. The Netherlands incorporated this guideline in 1998 into the law ''Warenwetbesluit Gereserveerde aanduidingen'' in article 4.<ref>{{cite web|url=http://wetten.overheid.nl/BWBR0009499/Artikel4/geldigheidsdatum_31-01-2014 |title=Wet- en regelgeving - Warenwetbesluit Gereserveerde aanduidingen - BWBR0009499 |publisher=wetten.nl|date=24 March 1998 |access-date=30 January 2014}}</ref> Most available brands easily exceed these targets.<ref>{{cite web |url=http://www.foodanddrinkeurope.com/news/ng.asp?id=51737-mayonnaise-sales-hit |archive-url=https://web.archive.org/web/20070914002040/http://www.foodanddrinkeurope.com/news/ng.asp?id=51737-mayonnaise-sales-hit |url-status=dead |archive-date=14 September 2007 |title=Mayonnaise sales in Europe |publisher=Foodanddrinkeurope.com |date=29 April 2004 |access-date=23 June 2009 }}</ref> In countries influenced by [[French culture]], mustard is also a common ingredient that acts as an additional emulsifier.<ref>{{cite web|url=http://www.scienceprojectideas.co.uk/making-emulsion.html|title=Making an Emulsion|date=1 October 2010|publisher=Science Project Ideas|access-date=17 November 2011}}</ref>
+Guidelines issued in September 1991 by Europe's Federation of the Condiment Sauce Industries recommend that mayonnaise should contain at least 70% oil and 5% liquid egg yolk. The Netherlands incorporated this guideline in 1998 into the law ''Warenwetbesluit Gereserveerde aanduidingen'' in article 4.<ref>{{cite web |url=http://wetten.overheid.nl/BWBR0009499/Artikel4/geldigheidsdatum_31-01-2014 |title=Wet- en regelgeving – Warenwetbesluit Gereserveerde aanduidingen – BWBR0009499 |publisher=wetten.nl |date=24 March 1998 |access-date=30 January 2014 |archive-date=4 September 2015 |archive-url=https://web.archive.org/web/20150904065529/http://wetten.overheid.nl/BWBR0009499/Artikel4/geldigheidsdatum_31-01-2014 |url-status=live }}</ref> Most available brands easily exceed these targets.<ref>{{cite web |url=http://www.foodanddrinkeurope.com/news/ng.asp?id=51737-mayonnaise-sales-hit |archive-url=https://web.archive.org/web/20070914002040/http://www.foodanddrinkeurope.com/news/ng.asp?id=51737-mayonnaise-sales-hit |url-status=dead |archive-date=14 September 2007 |title=Mayonnaise sales in Europe |publisher=Foodanddrinkeurope.com |date=29 April 2004 |access-date=23 June 2009 }}</ref> In countries influenced by [[French culture]], mustard is also a common ingredient that acts as an additional emulsifier.<ref>{{cite web|url=http://www.scienceprojectideas.co.uk/making-emulsion.html|title=Making an Emulsion|date=1 October 2010|publisher=Science Project Ideas|access-date=17 November 2011|archive-date=30 October 2019|archive-url=https://web.archive.org/web/20191030224111/http://www.scienceprojectideas.co.uk/making-emulsion.html|url-status=live}}</ref>
 ===Japan===
@@ Line 98: / Line 98: @@
 [[File:2016 0529 Kewpie mayonnaise NL.jpg|thumb|Kewpie mayonnaise]]
-Japanese mayonnaise is typically made with [[rice vinegar]], which gives it a flavor different from mayonnaise made from distilled vinegar.<ref>{{cite book|last1=Hachisu|first1=Nancy Singleton|title=Japanese Farm Food|date=2012|publisher=Andrews McMeel Pub.|location=Kansas City, Mo.|isbn=978-1449418298|pages=312–313}}</ref><ref>{{cite web|url=https://www.foodrepublic.com/2012/04/25/kewpie-mayo-wins-the-condiment-game/|access-date=30 June 2014|publisher=Food Republic|title=Kewpie mayo wins the condiment game|date=25 April 2012}}</ref> Apart from salads, it is popular with dishes such as ''[[okonomiyaki]], [[takoyaki]]'' and ''[[yakisoba]]'' and may also accompany ''[[Tonkatsu|katsu]]'' and ''[[karaage]]''.<ref>{{cite web|author=Okonomiyaki World |url=http://okonomiyakiworld.com/Okonomiyaki-Ingredients.html |title=Ingredients - Okonomiyaki World - Recipes, Information, History & Ingredients for this unique Japanese Food |publisher=Okonomiyaki World |date=2015-11-04 |access-date=2015-11-28}}</ref> It is most often sold in soft plastic squeeze bottles. Its texture is thicker than most Western commercial mayonnaise.<ref>{{cite web|url=http://pogogi.com/what-is-japanese-mayonnaise-and-how-is-it-different-from-american-mayo |title=What Is Japanese Mayonnaise and How Is It Different from American Mayo? &#124; POGOGI Japanese Food |publisher=Pogogi.com |date=31 July 2012 |access-date=14 February 2015}}</ref> {{ill|Kewpie (mayonnaise)|ja|キユーピー|lt=Kewpie}} (Q.P.) is the most popular brand of Japanese mayonnaise,<ref>{{cite news|last=Itoh |first=Makiko |url=http://www.japantimes.co.jp/life/2013/03/22/food/why-not-just-add-a-dollop-of-mayonnaise/#.V0x5E5F96VM |title=Why not just add a dollop of mayonnaise? |newspaper=The Japan Times |date=2013-03-22 |access-date=2016-07-01}}</ref> advertised with a [[Kewpie doll]] logo. The vinegar is a proprietary blend containing apple and malt vinegars.<ref>{{cite web|url=http://www.kewpie.co.jp/know/mayo/history/longrun.html#01|title=おいしさロングラン製法｜キユーピー|publisher=Kewpie.co.jp|access-date=17 November 2011|url-status=dead|archive-url=https://web.archive.org/web/20110727213436/http://www.kewpie.co.jp/know/mayo/history/longrun.html#01|archive-date=27 July 2011|df=dmy-all}}{{self-published source|date=December 2012}}{{psc|date=December 2012}}</ref> The Kewpie company was started in 1925 by Tochiro Nakashima, whose goal was to create a condiment that made eating vegetables more enjoyable.<ref>{{cite web|url=https://www.japanesemayo.com/what-is-japanese-mayo/ |title=What is Japanese Mayo? |publisher=japanesemayo.com| access-date=2017-08-03}}</ref>
+Japanese mayonnaise is typically made with [[rice vinegar]], which gives it a flavor different from mayonnaise made from distilled vinegar.<ref>{{cite book|last1=Hachisu|first1=Nancy Singleton|title=Japanese Farm Food|date=2012|publisher=Andrews McMeel Pub.|location=Kansas City, Mo.|isbn=978-1449418298|pages=312–313}}</ref><ref>{{cite web|url=https://www.foodrepublic.com/2012/04/25/kewpie-mayo-wins-the-condiment-game/|access-date=30 June 2014|publisher=Food Republic|title=Kewpie mayo wins the condiment game|date=25 April 2012|archive-date=10 September 2015|archive-url=https://web.archive.org/web/20150910030539/http://www.foodrepublic.com/2012/04/25/kewpie-mayo-wins-the-condiment-game/|url-status=live}}</ref> Apart from salads, it is popular with dishes such as ''[[okonomiyaki]], [[takoyaki]]'' and ''[[yakisoba]]'' and may also accompany ''[[Tonkatsu|katsu]]'' and ''[[karaage]]''.<ref>{{cite web |author=Okonomiyaki World |url=http://okonomiyakiworld.com/Okonomiyaki-Ingredients.html |title=Ingredients – Okonomiyaki World – Recipes, Information, History & Ingredients for this unique Japanese Food |publisher=Okonomiyaki World |date=2015-11-04 |access-date=2015-11-28 |archive-date=5 July 2014 |archive-url=https://web.archive.org/web/20140705035635/http://okonomiyakiworld.com/Okonomiyaki-Ingredients.html |url-status=live }}</ref> It is most often sold in soft plastic squeeze bottles. Its texture is thicker than most Western commercial mayonnaise.<ref>{{cite web |url=http://pogogi.com/what-is-japanese-mayonnaise-and-how-is-it-different-from-american-mayo |title=What Is Japanese Mayonnaise and How Is It Different from American Mayo? &#124; POGOGI Japanese Food |publisher=Pogogi.com |date=31 July 2012 |access-date=14 February 2015 |archive-date=14 February 2015 |archive-url=https://web.archive.org/web/20150214223524/http://pogogi.com/what-is-japanese-mayonnaise-and-how-is-it-different-from-american-mayo |url-status=live }}</ref> [[Kewpie (mayonnaise)|Kewpie]] (Q.P.) is the most popular brand of Japanese mayonnaise,<ref>{{cite news |last=Itoh |first=Makiko |url=http://www.japantimes.co.jp/life/2013/03/22/food/why-not-just-add-a-dollop-of-mayonnaise/#.V0x5E5F96VM |title=Why not just add a dollop of mayonnaise? |newspaper=The Japan Times |date=2013-03-22 |access-date=2016-07-01 |archive-date=11 June 2016 |archive-url=https://web.archive.org/web/20160611050912/http://www.japantimes.co.jp/life/2013/03/22/food/why-not-just-add-a-dollop-of-mayonnaise#.V0x5E5F96VM |url-status=live }}</ref> advertised with a [[Kewpie doll]] logo. The vinegar is a proprietary blend containing apple and malt vinegars.<ref>{{cite web|url=http://www.kewpie.co.jp/know/mayo/history/longrun.html#01|title=おいしさロングラン製法｜キユーピー|publisher=Kewpie.co.jp|access-date=17 November 2011|url-status=dead|archive-url=https://web.archive.org/web/20110727213436/http://www.kewpie.co.jp/know/mayo/history/longrun.html#01|archive-date=27 July 2011|df=dmy-all}}{{self-published source|date=December 2012}}{{psc|date=December 2012}}</ref> The Kewpie company was started in 1925 by Tochiro Nakashima, whose goal was to create a condiment that made eating vegetables more enjoyable.<ref>{{cite web |url=https://www.japanesemayo.com/what-is-japanese-mayo/ |archive-url=https://web.archive.org/web/20231122143839/https://www.japanesemayo.com/what-is-japanese-mayo/ |url-status=dead |archive-date=22 November 2023 |title=What is Japanese Mayo? |publisher=japanesemayo.com |access-date=2017-08-03 }}</ref>
 ===Russia===
-Mayonnaise is very popular in Russia, where it is made with [[sunflower oil]] and [[soybean oil]]. A 2004 study showed that Russia is the only market in Europe where more mayonnaise than [[ketchup]] is sold. It is used as a sauce in the most popular salads in Russia, such as [[Olivier salad]] (also known as Russian salad), [[dressed herring]], and many others. Leading brands are Calvé (marketed by [[Unilever]]) and Sloboda (marketed by Efko).<ref>{{cite web|url=http://www.foodnavigator.com/Financial-Industry/Moscow-s-particular-taste-in-sauces |title=Moscow's particular taste in sauces |publisher=FoodNavigator.com |access-date=27 March 2013}}</ref>
+Mayonnaise is very popular in Russia, where it is made with [[sunflower oil]] and [[soybean oil]]. A 2004 study showed that Russia is the only market in Europe where more mayonnaise than [[ketchup]] is sold. It is used as a sauce in the most popular salads in Russia, such as [[Olivier salad]] (also known as Russian salad), [[dressed herring]], and many others. Leading brands are Calvé (marketed by [[Unilever]]) and Sloboda (marketed by Efko).<ref>{{cite web |url=http://www.foodnavigator.com/Financial-Industry/Moscow-s-particular-taste-in-sauces |title=Moscow's particular taste in sauces |publisher=FoodNavigator.com |access-date=27 March 2013 |archive-date=31 March 2013 |archive-url=https://web.archive.org/web/20130331173233/http://www.foodnavigator.com/Financial-Industry/Moscow-s-particular-taste-in-sauces |url-status=live }}</ref>
 ===United States===
-Commercial mayonnaise sold in jars originated in [[Philadelphia]] in 1907 when Amelia Schlorer decided to start selling her own mayonnaise recipe originally used in salads sold in the family grocery store. [[Mrs. Schlorer's]] mayonnaise was an instant success with local customers and eventually grew into the Schlorer Delicatessen Company.<ref>{{cite web|url=https://news.google.com/newspapers?nid=1499&dat=19570829&id=aDEaAAAAIBAJ&pg=7076,5069512 |title=The Milwaukee Journal|website=Google News Archive Search |access-date=27 August 2015}}</ref> Around the same time in New York City, a family from [[Vetschau]], Germany, at [[Hellmann's and Best Foods|Richard Hellmann's]] delicatessen on Columbus Avenue, featured his wife's homemade recipe in salads sold in their delicatessen. The condiment quickly became so popular that Hellmann began selling it in "wooden boats" that were used for weighing butter. In 1912, Mrs. Hellmann's mayonnaise was mass-marketed and was trademarked in 1926 as Hellmann's Blue Ribbon Mayonnaise. Hellmann's is known as Best Foods in the [[Western United States]].<ref>{{cite book|last1=Smith|first1=Andrew F.|title=The Oxford Companion to American Food and Drink|date=2007|publisher=Oxford University Press|location=New York|isbn=9780195307962|page=397|url=https://books.google.com/books?id=AoWlCmNDA3QC&pg=PT397|access-date=14 February 2015}}</ref> Mayonnaise sales are about [[US$]]1.3 billion per year in the U.S.<ref>{{Cite news|url=https://nypost.com/2011/09/17/hellmanns-mayonnaise-americas-best-selling-condiment|title=Hellmann's mayonnaise America's best-selling condiment|date=2011-09-17|work=New York Post|access-date=2017-12-13|language=en-US}}</ref>
+Commercial mayonnaise marketed in jars originated in [[Philadelphia]] in 1907 when Amelia Schlorer began marketing a mayonnaise recipe originally used in salads sold in her family's grocery store. [[Mrs. Schlorer's]] mayonnaise was an instant success with local customers and eventually grew into the Schlorer Delicatessen Company.<ref>{{cite web |url=https://news.google.com/newspapers?nid=1499&dat=19570829&id=aDEaAAAAIBAJ&pg=7076,5069512 |title=The Milwaukee Journal |website=Google News Archive Search |access-date=27 August 2015 }}{{Dead link|date=June 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> Around the same time in New York City, a family from [[Vetschau]], Germany, at [[Hellmann's and Best Foods|Richard Hellmann's]] delicatessen on Columbus Avenue, featured his wife's homemade recipe in salads sold in their delicatessen. The condiment quickly became so popular that Hellmann began selling it in "wooden boats" that were used for weighing butter. In 1912, Mrs. Hellmann's mayonnaise was mass-marketed and was trademarked in 1926 as Hellmann's Blue Ribbon Mayonnaise. After numerous corporate iterations, Hellmann's is now marketed in the [[Eastern United States]] and as ''Best Foods Mayonnaise'' in the [[Western United States]].<ref>{{cite book|last1=Smith|first1=Andrew F.|title=The Oxford Companion to American Food and Drink|date=2007|publisher=Oxford University Press|location=New York|isbn=9780195307962|page=397|url=https://books.google.com/books?id=AoWlCmNDA3QC&pg=PT397|access-date=14 February 2015}}</ref> Mayonnaise sales are about [[US$]]1.3 billion per year in the U.S.<ref>{{Cite news|url=https://nypost.com/2011/09/17/hellmanns-mayonnaise-americas-best-selling-condiment|title=Hellmann's mayonnaise America's best-selling condiment|date=2011-09-17|work=New York Post|access-date=2017-12-13|language=en-US|archive-date=6 April 2018|archive-url=https://web.archive.org/web/20180406231409/https://nypost.com/2011/09/17/hellmanns-mayonnaise-americas-best-selling-condiment/|url-status=live}}</ref>
 ==Nutritional information==
-A typical formulation for commercially made mayonnaise (not low fat) can contain as much as 80% vegetable oil, usually soybean but sometimes olive oil. Water makes up about 7% to 8% and egg yolks about 6%. Some formulas use whole eggs instead of just yolks. The remaining ingredients include vinegar (4%), salt (1%), and sugar (1%). Low-fat formulas will typically decrease oil content to just 50% and increase water content to about 35%. Egg content is reduced to 4% and vinegar to 3%. Sugar is increased to 1.5% and salt lowered to 0.7%. Gums or thickeners (4%) are added to increase viscosity, improve texture, and ensure a stable emulsion.<ref name="Mayonnaise Manufacture"/> Mayonnaise is prepared using several methods, but on average it contains around {{convert|700|kcal}} per 100 grams, or 94 kilocalories (Cal) per tablespoon. This makes mayonnaise a calorically dense food.<ref>{{cite web|url=http://www.huffingtonpost.com/2014/02/26/mayo-substitutes-mayonnaise_n_4847998.html |title=10 Healthy Substitutes For Mayonnaise |publisher=Huffingtonpost.com |date=26 February 2014 |access-date=27 August 2015}}</ref>
+A typical formulation for commercially made mayonnaise (not low fat) can contain as much as 80% vegetable oil, typically soybean, rapeseed, sunflower, or corn oil,<ref>{{cite journal |last1=Ferreira de Menezes |first1=Rose Carla |last2=de Carvalho Gomes |first2=Queliane Cristina |last3=Santos de Almeida |first3=Beatriz |last4=Filgueiras Rebelo de Matos |first4=Márcia |last5=Cedraz Pinto |first5=Laise |date=2022 |title=Plant-based mayonnaise: Trending ingredients for innovative products |url=https://www.sciencedirect.com/science/article/abs/pii/S1878450X22001342 |journal=International Journal of Gastronomy and Food Science |volume=30 |issue=1 |page=100599 |doi=10.1016/j.ijgfs.2022.100599 |s2cid=252345527 |access-date=2023-01-01 |archive-date=1 January 2023 |archive-url=https://web.archive.org/web/20230101160547/https://www.sciencedirect.com/science/article/abs/pii/S1878450X22001342 |url-status=live }}</ref> depending on region of production, but, in specialty products, sometimes olive or avocado oil. Water makes up about 7% to 8% and egg yolks about 6%. Some formulas use whole eggs instead of just yolks. The remaining ingredients include vinegar (4%), salt (1%), and sugar (1%). Low-fat formulas will typically decrease oil content to just 50% and increase water content to about 35%. Egg content is reduced to 4% and vinegar to 3%. Sugar is increased to 1.5% and salt lowered to 0.7%. Gums or thickeners (4%) are added to increase viscosity, improve texture, and ensure a stable emulsion.<ref name="Mayonnaise Manufacture"/> Mayonnaise is prepared using several methods, but on average it contains around {{convert|700|kcal}} per 100 grams, or 94 kilocalories (Cal) per tablespoon. This makes mayonnaise a calorically dense food.<ref>{{cite web |url=http://www.huffingtonpost.com/2014/02/26/mayo-substitutes-mayonnaise_n_4847998.html |title=10 Healthy Substitutes For Mayonnaise |publisher=Huffingtonpost.com |date=26 February 2014 |access-date=27 August 2015 |archive-date=26 August 2015 |archive-url=https://web.archive.org/web/20150826055323/http://www.huffingtonpost.com/2014/02/26/mayo-substitutes-mayonnaise_n_4847998.html |url-status=live }}</ref>
 The nutrient content of mayonnaise (>&nbsp;50% edible oil, 9–11% salt, 7–10% sugar in the aqueous phase) makes it suitable as a food source for many spoilage organisms. A set of conditions such as pH between 3.6 and 4.0, and low [[water activity]] ''a''<sub>''w''</sub> of 0.925, restricts the growth of yeasts, a few bacteria and molds.<ref>{{Cite book|url=https://books.google.com/books?id=qv_jBwAAQBAJ&pg=PR18|title=Modern Food Microbiology|last=Jay|first=James M.|date=2012-12-06|publisher=Springer Science & Business Media|isbn=9781461574767|language=en}}</ref> Yeasts of the genus Saccharomyces, ''Lactobacillus fructivorans,'' and ''Zygosaccharomyces bailii'' are the species responsible for the spoilage of mayonnaise. The characteristics of spoilage caused by ''Z. bailli'' are product separation and a "yeasty" odor. A study suggests that adding encapsulated cells of ''[[Bifidobacterium bifidum]]'' and ''[[B. infantis]]'' prolongs the life of mayonnaise up to 12 weeks without microorganism spoilage.{{Citation needed|date=August 2021}}
@@ Line 114: / Line 114: @@
 == ''Salmonella'' ==
-Mayonnaise, both commercially processed and home-made, has been associated with illnesses from ''[[Salmonella]]'' globally. The source of the ''Salmonella'' has been confirmed to be raw eggs.<ref>{{Cite book|url=https://books.google.com/books?id=q2Rfq1ZIWTMC|title=Microbiologically Safe Foods|last=Garcia|first=Jose Santos|date=2009-04-01|publisher=John Wiley & Sons|isbn=9780470439067|language=en}}</ref> Several outbreaks with fatal cases have been recorded, with a few major incidents. In a 1955 outbreak in Denmark, 10,000 people were affected by ''Salmonella'' from contaminated mayonnaise made by a large kitchen. The pH of the mayonnaise was found to be 5.1, with ''Salmonella'' counts of 180,000 [[Colony-forming unit|CFU]]/g. The second outbreak, also in Denmark, caused 41 infections with two fatalities. The pH of the contaminated mayonnaise was 6.0, with ''Salmonella'' counts of 6 million CFU/g. In 1976 there were serious salmonellosis outbreaks on four flights to and from Spain which caused 500 cases and 6 fatalities. In the US, 404 people became ill and nine died in a New York City hospital due to hospital-prepared mayonnaise.<ref>{{Cite book|url=https://books.google.com/books?id=BoR8vgAACAAJ|title=Microbiological Safety and Quality of Food|last1=Lund|first1=Barbara|last2=Baird-Parker|first2=Anthony C.|last3=Gould|first3=Grahame W.|date=1999-12-31|publisher=Springer US|isbn=9780834213234|language=en}}</ref> In all salmonellosis cases, the major reason was inadequate acidification of the mayonnaise, with a pH higher than the recommended upper limit of 4.1, with acetic acid as the main acidifying agent.<ref>{{Cite book|url=https://books.google.com/books?id=sslUPhiE5C8C&pg=PA618|title=Food Safety 1995|last1=Steinhart|first1=Carol E.|last2=Doyle|first2=M. Ellin|last3=Institute|first3=Food Research|last4=Cochrane|first4=Barbara A.|date=1995-06-06|publisher=CRC Press|isbn=9780824796242|language=en}}</ref> Some brands use [[pasteurized eggs]] which would reduce this risk factor.<ref>{{Cite journal|last1=Keerthirathne|first1=Thilini Piushani|last2=Ross|first2=Kirstin|last3=Fallowfield|first3=Howard|last4=Whiley|first4=Harriet|date=2016-11-18|title=A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products|journal=Pathogens (Basel, Switzerland)|volume=5|issue=4|page=63|doi=10.3390/pathogens5040063|issn=2076-0817|pmc=5198163|pmid=27869756|doi-access=free}}</ref>
+Mayonnaise, both commercially processed and home-made, has been associated with illnesses from ''[[Salmonella]]'' globally. The source of the ''Salmonella'' has been confirmed to be raw eggs.<ref>{{Cite book|url=https://books.google.com/books?id=q2Rfq1ZIWTMC|title=Microbiologically Safe Foods|last=Garcia|first=Jose Santos|date=2009-04-01|publisher=John Wiley & Sons|isbn=9780470439067|language=en}}</ref> Several outbreaks with fatal cases have been recorded, with a few major incidents. In a 1955 outbreak in Denmark, 10,000 people were affected by ''Salmonella'' from contaminated mayonnaise made by a large kitchen. The pH of the mayonnaise was found to be 5.1, with ''Salmonella'' counts of 180,000 [[Colony-forming unit|CFU]]/g. The second outbreak, also in Denmark, caused 41 infections with two fatalities. The pH of the contaminated mayonnaise was 6.0, with ''Salmonella'' counts of 6 million CFU/g. In 1976 there were serious salmonellosis outbreaks on four flights to and from Spain which caused 500 cases and 6 fatalities. In 1984 in the US, 404 people became ill and nine died in a New York City hospital due to hospital-prepared mayonnaise.<ref>{{cite web |last1=Squires |first1=Sally |title=MAYONNAISE MALAISE? |url=https://www.washingtonpost.com/archive/lifestyle/wellness/1998/06/30/mayonnaise-malaise/bddc53a3-9f6d-4c91-a819-cd5751483a7c/ |publisher=washingtonpost |access-date=25 March 2024}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=BoR8vgAACAAJ|title=Microbiological Safety and Quality of Food|last1=Lund|first1=Barbara|last2=Baird-Parker|first2=Anthony C.|last3=Gould|first3=Grahame W.|date=1999-12-31|publisher=Springer US|isbn=9780834213234|language=en}}</ref> In all salmonellosis cases, the major reason was inadequate acidification of the mayonnaise, with a pH higher than the recommended upper limit of 4.1, with acetic acid as the main acidifying agent.<ref>{{Cite book|url=https://books.google.com/books?id=sslUPhiE5C8C&pg=PA618|title=Food Safety 1995|last1=Steinhart|first1=Carol E.|last2=Doyle|first2=M. Ellin|last3=Institute|first3=Food Research|last4=Cochrane|first4=Barbara A.|date=1995-06-06|publisher=CRC Press|isbn=9780824796242|language=en}}</ref> Some brands use [[pasteurized eggs]] which would reduce this risk factor.<ref>{{Cite journal|last1=Keerthirathne|first1=Thilini Piushani|last2=Ross|first2=Kirstin|last3=Fallowfield|first3=Howard|last4=Whiley|first4=Harriet|date=2016-11-18|title=A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products|journal=Pathogens (Basel, Switzerland)|volume=5|issue=4|page=63|doi=10.3390/pathogens5040063|issn=2076-0817|pmc=5198163|pmid=27869756|doi-access=free}}</ref>
 ==See also==
@@ Line 135: / Line 135: @@
 {{cookbook}}
 {{Commons category}}
-* [http://sc-smn.jst.go.jp/playprg/index/2048 Science Channel's ''The Making'' Series: #2 Making of Mayonnaise] (video in [[Japanese language|Japanese]])
+* [http://sc-smn.jst.go.jp/playprg/index/2048 Science Channel's ''The Making'' Series: #2 Making of Mayonnaise] {{Webarchive|url=https://web.archive.org/web/20130315202833/http://sc-smn.jst.go.jp/playprg/index/2048 |date=15 March 2013 }} (video in [[Japanese language|Japanese]])
 * [https://www.npr.org/templates/story/story.php?storyId=5639903 NPR's Report on the 250th Birthday of Mayonnaise and its history]
@@ Line 142: / Line 142: @@
 {{French mother sauces}}
 {{Japanese food and drink}}
+{{Authority control}}
 {{Use dmy dates|date=November 2015}}

v t e Condiments
List of condiments List of common dips List of syrups
Sauces	Agre dulce Agrodolce Aioli Barbecue sauce Bigarade sauce Brown sauce Buffalo sauce Cheese sauce Alfredo sauce Caruso sauce Cheddar sauce Cheez Whiz Fondue Mornay sauce Nacho cheese Chili sauce Chimichurri Cocktail sauce Colo-colo Crema Caruru Dabu-dabu Fish sauce Fritessaus Fry sauce Garum Gastrique Gravy Hot sauce Latik Kaymak Khrenovina Lechon sauce Marie Rose sauce Mayonnaise Kewpie Kielecki Miracle Whip Mignonette sauce Mild sauce Monkey gland sauce Mumbo sauce Oyster sauce Peanut sauce Pearà Pesto Pistou Remoulade Salsa roja Salsa golf Salsa verde Satsivi Steak sauce Tartar sauce Tatbila Teriyaki sauce Tiparos Tkemali Tomato sauce Vincotto XO sauce Zingara sauce
Dips	Ajika Baba ghanoush Chile con queso Duck sauce Duqqa Garlic chive flower sauce Guacamole Hogao Honey dill Hummus Muhammara Nam chim Nam phrik Nước chấm Skyronnes Sweet chili sauce Toum Tzatziki Zhug
Pickles and preserves	Amba Atchara Cheong Chutney Green mango chutney Curtido Encurtido Fruit preserves Gari Horseradish Ljutenica Pepper jelly Piccalilli Pickled cucumber Pickled fruit Relish Chicago-style relish Sauerkraut Sumbala Taba ng talangka Tomato jam Watermelon rind preserves
Spreads and pastes	Ajvar Anchovy paste Bagoong Biber salçası Beurre Maître d'Hôtel Chili paste Chrain Coconut jam Fish paste Gochujang Harif Liver spread Kyopolou Maafe Malidzano Meat extract Bovril Murri Nut butter Palapa Pindjur Roe Caviar Tapai Wasabi Yeast extract Marmite Vegemite Zacuscă
Oils and liquids	Chili oil Halford Leicestershire Table Sauce Mustard oil Olive oil Patis Perilla oil Ponzu Salmoriglio Sesame oil Soy sauce Soup soy sauce Sweet soy sauce Toyomansi Syrup Worcestershire sauce Tonkatsu sauce
Spices and powders	Asín tibuok Chipotle Crushed red pepper Gomashio MSG Nutritional yeast Paprika Popcorn seasoning Salt and pepper Tekka Za'atar
Salads	Carolina style Coleslaw Kachumbari Kachumber Salsa Pico de gallo Salsa criolla
Dressings	Blue cheese dressing French dressing Ginger dressing Green goddess dressing Italian dressing Louis dressing Mayfair salad dressing Ranch dressing Russian dressing Salad cream Tahini Thousand Island Vinaigrette Wafu dressing
Ketchups	Banana ketchup Curry ketchup Fruit ketchup Mushroom ketchup
Mustards	Dijon mustard Honey mustard Karashi Kasundi Mostarda Spicy brown mustard Creole mustard Sweet mustard Tecuci mustard Tewkesbury mustard Turun sinappi Yellow mustard
Vinegars	Apple cider vinegar Balsamic vinegar Balsamic vinegar of Modena Black vinegar Kaong palm vinegar Malt vinegar Nipa palm vinegar
List articles	Accompaniments to french fries Brand name condiments Chutneys Fish pastes Fish sauces Indian condiments Indonesian condiments Japanese condiments Mayonnaises Mustard brands Hot sauces Pakistani condiments Philippine condiments Pickled foods
Accoutrements	Cruet-stand Sachet Salt and pepper shakers Squeeze bottle

v t e Japanese food and drink
Main dishes	Bento Ekiben Jūbako Kyaraben Makunouchi Wappameshi Chahan Curry Katsu curry Donburi Chūkadon Katsudon Oyakodon Tekkadon Tenshindon Unadon Gyōza Gyūdon Hayashi rice Hirayachi Hiyamugi Kaki furai Kakuni Karaage Kushikatsu Monjayaki Nabemono Nikujaga Noodles Harusame saifun Ramen Champon Hiyashi chūka Kagoshima Muroran curry Tantan-men Tonkotsu Tsukemen Shirataki Soba Okinawa soba Yakisoba Sōmen Salad Udon Hōtō Yakiudon Oden Okonomiyaki Okowa Omurice Onigiri Tenmusu Onsen tamago Osechi Rice Glutinous Hatsuga genmai Kayu Sekihan Takikomi Zosui Sashimi Fugu Shabu-shabu Soki Sukiyaki Sushi History Sustainable Takoyaki Tamagoyaki Tempura Tokoroten Tonkatsu Tsukudani Tsukune Yakiniku Yakitori
Side dishes	Agedashi dōfu Bread Anpan Curry Melonpan Milk bread Yudane Chawanmushi Gari Korokke Miso soup Namasu Nattō Nukazuke Okazu Satsuma-age Shiokara Takuan Tororo Tsukemono
Beverages	Aquarius C.C. Lemon Calpis Canned coffee Boss Georgia Genmaicha Mugicha Lipovitan Oronamin C Pocari Sweat Ramune Sake Amazake Nigori Toso Shōchū Awamori Habushu Umeshu Tea History Bancha Green Gyokuro Hōjicha Kabuse Kukicha Matcha Sencha Yakult
Snacks / desserts	Amanattō Botan Rice Candy Daifuku Dango Chichi Kibi Dorayaki Karukan Konpeitō Manjū Mochi Agemochi Goheimochi Kankoro Kuzumochi Uirō Senbei Arare Shiruko Taiyaki Wagashi Warabimochi Yōkan Zunda-mochi
Ingredients / condiments	Anko Aonori Bamboo shoot Beni shōga Burdock Daikon Sakurajima Dashi Fish Kamaboko Mentaiko / tarako Surimi Tobiko Hijiki Kanzuri Karashi Katsuobushi Kombu Konnyaku Kuromitsu Kuzuko Mayonnaise Menma Mirin Miso MSG Mushrooms Enokitake Matsutake Shiitake Myoga Nori Sake kasu Panko Sansyō Sauce Ponzu Soy Tare Tonkatsu Worcestershire Sesame oil Shichimi Shiso Tenkasu Tofu Umeboshi Wasabi Yuzu Yuzu koshō
Utensils	Rice cooker Knives Deba bōchō Gyuto Kitchen Maguro bōchō Nakiri bōchō Santoku Sashimi bōchō Usuba bōchō Yanagi ba Shamoji Suribachi Zaru
Lists	Condiments Desserts and sweets Dishes Ramen Soups and stews Snacks Sushi and sashimi ingredients
Fruits	Square watermelon Yubari King Ruby Roman Shine Muscat
Related	Chinmi Kaiseki Omakase Teppanyaki Tokusanhin Teriyaki Umami Customs and etiquette Okinawan cuisine
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Authority control databases
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