Silky and rich, mayonnaise adds a luscious creaminess and tang to dishes, enveloping ingredients in a velvety embrace. Its subtle flavor allows other components to shine while offering a satisfying texture.
Where it comes from
Believed to have originated in France, mayonnaise became popular in the 18th century and has since become a staple in European and American kitchens, often used in salads and sandwiches.
In the kitchen
Used as a base for dressings and sauces or as a binding agent in salads, mayonnaise enhances flavors while providing moisture and smoothness.
Nutrition (per 100g)
680kcalCal
1.0gProtein
75.0gFat
1.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Wasabi
Fold wasabi into mayo for a creamy, spicy spread. The heat cuts through the richness, perfect for sandwiches.
buns
Spread on the bun, mayo adds creamy richness, sealing in moisture and flavor. Don't skimp on the edges.
Mustard
Mix with mayo for a sharp, tangy kick. Whisk together to make a creamy, zesty spread.
Garlic
Crush and mix raw into mayo for an aromatic punch. Let it sit for a while to meld flavors.
Surimi
Mix with surimi for a creamy, rich texture. Mayo's tang complements the mild seafood flavor.
