Mayonnaise

Mayonnaise is a thick, creamy sauce or dressing. It is traditionally made from oil, egg yolk, and an acid such as vinegar or lemon juice. The oil and egg yolk are emulsified to create its characteristic smooth texture.

Mayonnaise is primarily used as a condiment and an ingredient to add richness, flavour, and moisture to foods. It acts as an emulsifier, binding oil and water-based ingredients together, and is commonly found in sandwiches, salads (like coleslaw), dips, and as a base for other sauces.

Mayonnaise is not classified as a food additive in the UK and does not have an E-number. Its primary health implications relate to its fat and calorie content, largely due to the oil used in its production. The NHS advises that foods high in fat, salt, or sugar (HFSS) should be consumed in moderation as part of a balanced diet. EFSA has evaluated the safety of ingredients commonly found in mayonnaise, such as eggs and vegetable oils, in the context of their overall dietary intake.