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[[Image:mayo.jpg|right|250px|thumb|Not all mayonnaise is made with eggs.]]

[[Image:mayo.jpg|right|250px|thumb|Not all mayonnaise is made with eggs.]]

'''Mayonnaise''' (often referred to as mayo) is a [[condiment]] originating in [[France|French]] cuisine.<ref>http://www.britannica.com/EBchecked/topic/371054/mayonnaise</ref>  It is made by emulsifying [[egg]]s, oil and an [[acid]]ic liquid such as [[vinegar]] or [[lemon]] juice, and may have herbs, garlic, or spices added for flavor. This is traditionally done by combining the egg and liquid and slowly whisking in the oil.  Blenders, mixers, and food processers allow modern cooks to incorporate the oil much more quickly.  Mayonnaise may separate and fail to emulsify if the oil is added too quickly or it isn't mixed thoroughly enough.

'''Mayonnaise''' (often referred to as mayo) is a [[condiment]] originating in [[France|French]] cuisine.<ref>http://www.britannica.com/EBchecked/topic/371054/mayonnaise</ref>  It is made by emulsifying [[egg]]s, oil and an [[acid]]ic liquid such as [[vinegar]] or [[lemon]] juice, and may have herbs, garlic, or spices added for flavor. This is traditionally done by combining the egg and liquid and slowly whisking in the oil.  Blenders, mixers, and food processors allow modern cooks to incorporate the oil much more quickly.  Mayonnaise may separate and fail to emulsify if the oil is added too quickly or it isn't mixed thoroughly enough.

Mayonnaise is a popular condiment for many foods, including [[chicken]], [[egg]], and [[potato]] salads; [[hamburger]]s; [[sandwich]]es; [[French fries]], and raw [[vegetable]]s.

Mayonnaise is a popular condiment for many foods, including [[chicken]], [[egg]], and [[potato]] salads; [[hamburger]]s; [[sandwich]]es; [[French fries]], and raw [[vegetable]]s.