Mayonnaise is a culinary product, white-yellowish in color, obtained mainly from oil and egg yolk. Generally it is used as garnish for all kinds of salads, and sauce in sandwiches or as garnish for food.

The origin of the name. mayonnaise. is not known but one can say that it comes from French (moyeu – means egg yolk) because the French were the ones who made the sauce became popular in other regions.

Preparation of mayonnaise is simple, but requires attention. It can be prepared both with mixer or blender, or using a fork. The principle is to gradually incorporate oil in egg yolk. Oil with water from the yolk form a sauce-base and the yolk lecithin plays a stabilizing role. You can add mustard, which also contains a small quantity of lecithin.

The traditional mayonnaise recipe assumes the use of olive oil, vinegar or lemon juice and of course, egg yolks.
Mayonnaise, though, may be prepared with whole eggs or only whites (but it should be mixed more quickly). Looks the same and has about the same taste as the traditional recipe.

Mayonnaise is stored in the refrigerator, but no more than 3-4 days. Held outside of the refrigerator, the hot favors emergence of bacteria, gets an unpleasant smell but there is no danger if you consume it.

Mayonnaise composition differs from case to case. Homemade mayonnaise contains more fat (~ 85%). The one you buy in stores contains 70-80% fat and other ingredients that simulates the texture of mayonnaise (ingredients that enhance the mayonnaise sauce).

With mayonnaise you can prepare many other sauces such as:
- Mayonnaise sauce with ketchup and oregano
- Mayonnaise sauce with garlic
- Mayonnaise sauce with garlic and paprika
- Mayonnaise sauce with pickled cucumbers (cut small) and onion (cut small)
- Mayonnaise sauce with tomato sauce and sour cream
… And other combinations, which also can be used as simple as mayonnaise.

From practical tips in the kitchen:

- Mayonnaise can be made without egg, from condensed milk (sugar fre) and oil.
- A scoop of hot water put in mayonnaise makes it keep it’s color.
- If the mayo is cut, put a few tablespoons of mayonnaise in a small cup, mix with a little cold milk and re-ship it all. Add a few drops of vinegar.
- To have less chance to cut the mayonnaise, add a spoon of mustard at the beginning .