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<span>Etymology</span> </div> </a> <ul id="toc-Etymology-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Preparation" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Preparation"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Preparation</span> </div> </a> <button aria-controls="toc-Preparation-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Preparation subsection</span> </button> <ul id="toc-Preparation-sublist" class="vector-toc-list"> <li id="toc-Imitations" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Imitations"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.1</span> <span>Imitations</span> </div> </a> <ul id="toc-Imitations-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Uses" 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id="toc-Europe-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Japan" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Japan"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.3</span> <span>Japan</span> </div> </a> <ul id="toc-Japan-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Russia" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Russia"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.4</span> <span>Russia</span> </div> </a> <ul id="toc-Russia-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-United_States" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#United_States"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.5</span> <span>United States</span> </div> </a> <ul id="toc-United_States-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Nutritional_information" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Nutritional_information"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Nutritional information</span> </div> </a> <ul id="toc-Nutritional_information-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Salmonella" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Salmonella"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span><i>Salmonella</i></span> </div> </a> <ul id="toc-Salmonella-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">9</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Mayonnaise</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 87 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-87" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">87 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-af mw-list-item"><a href="https://af.wikipedia.org/wiki/Mayonnaise" title="Mayonnaise – Afrikaans" lang="af" hreflang="af" data-title="Mayonnaise" data-language-autonym="Afrikaans" data-language-local-name="Afrikaans" class="interlanguage-link-target"><span>Afrikaans</span></a></li><li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D9%85%D8%A7%D9%8A%D9%88%D9%86%D9%8A%D8%B2" title="مايونيز – Arabic" lang="ar" hreflang="ar" data-title="مايونيز" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-ast mw-list-item"><a href="https://ast.wikipedia.org/wiki/Mayonesa" title="Mayonesa – Asturian" lang="ast" hreflang="ast" data-title="Mayonesa" data-language-autonym="Asturianu" data-language-local-name="Asturian" class="interlanguage-link-target"><span>Asturianu</span></a></li><li class="interlanguage-link interwiki-az mw-list-item"><a href="https://az.wikipedia.org/wiki/Mayonez" title="Mayonez – Azerbaijani" lang="az" hreflang="az" data-title="Mayonez" data-language-autonym="Azərbaycanca" data-language-local-name="Azerbaijani" class="interlanguage-link-target"><span>Azərbaycanca</span></a></li><li class="interlanguage-link interwiki-bn mw-list-item"><a href="https://bn.wikipedia.org/wiki/%E0%A6%AE%E0%A7%87%E0%A6%AF%E0%A6%BC%E0%A7%8B%E0%A6%A8%E0%A6%BF%E0%A6%9C" title="মেয়োনিজ – Bangla" lang="bn" hreflang="bn" data-title="মেয়োনিজ" data-language-autonym="বাংলা" data-language-local-name="Bangla" class="interlanguage-link-target"><span>বাংলা</span></a></li><li class="interlanguage-link interwiki-ba mw-list-item"><a href="https://ba.wikipedia.org/wiki/%D0%9C%D0%B0%D0%B9%D0%BE%D0%BD%D0%B5%D0%B7" title="Майонез – Bashkir" lang="ba" hreflang="ba" data-title="Майонез" data-language-autonym="Башҡортса" data-language-local-name="Bashkir" class="interlanguage-link-target"><span>Башҡортса</span></a></li><li class="interlanguage-link interwiki-be mw-list-item"><a href="https://be.wikipedia.org/wiki/%D0%9C%D0%B0%D1%8F%D0%BD%D1%8D%D0%B7" title="Маянэз – Belarusian" lang="be" hreflang="be" data-title="Маянэз" data-language-autonym="Беларуская" data-language-local-name="Belarusian" class="interlanguage-link-target"><span>Беларуская</span></a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%9C%D0%B0%D0%B9%D0%BE%D0%BD%D0%B5%D0%B7%D0%B0" title="Майонеза – Bulgarian" lang="bg" hreflang="bg" data-title="Майонеза" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target"><span>Български</span></a></li><li class="interlanguage-link interwiki-bs mw-list-item"><a href="https://bs.wikipedia.org/wiki/Majoneza" title="Majoneza – Bosnian" lang="bs" hreflang="bs" data-title="Majoneza" data-language-autonym="Bosanski" data-language-local-name="Bosnian" class="interlanguage-link-target"><span>Bosanski</span></a></li><li class="interlanguage-link interwiki-br mw-list-item"><a href="https://br.wikipedia.org/wiki/Maionez" title="Maionez – Breton" lang="br" hreflang="br" data-title="Maionez" data-language-autonym="Brezhoneg" data-language-local-name="Breton" class="interlanguage-link-target"><span>Brezhoneg</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Maionesa" title="Maionesa – Catalan" lang="ca" hreflang="ca" data-title="Maionesa" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/Majon%C3%A9za" title="Majonéza – Czech" lang="cs" hreflang="cs" data-title="Majonéza" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-cy mw-list-item"><a href="https://cy.wikipedia.org/wiki/Mayonnaise" title="Mayonnaise – Welsh" lang="cy" hreflang="cy" data-title="Mayonnaise" data-language-autonym="Cymraeg" data-language-local-name="Welsh" class="interlanguage-link-target"><span>Cymraeg</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Mayonnaise" title="Mayonnaise – Danish" lang="da" hreflang="da" data-title="Mayonnaise" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-se mw-list-item"><a href="https://se.wikipedia.org/wiki/Majonesa" title="Majonesa – Northern Sami" lang="se" hreflang="se" data-title="Majonesa" data-language-autonym="Davvisámegiella" data-language-local-name="Northern Sami" class="interlanguage-link-target"><span>Davvisámegiella</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Mayonnaise" title="Mayonnaise – German" lang="de" hreflang="de" data-title="Mayonnaise" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Majonees" title="Majonees – Estonian" lang="et" hreflang="et" data-title="Majonees" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%9C%CE%B1%CE%B3%CE%B9%CE%BF%CE%BD%CE%AD%CE%B6%CE%B1" title="Μαγιονέζα – Greek" lang="el" hreflang="el" data-title="Μαγιονέζα" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target"><span>Ελληνικά</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Mayonesa" title="Mayonesa – Spanish" lang="es" hreflang="es" data-title="Mayonesa" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Majonezo" title="Majonezo – Esperanto" lang="eo" hreflang="eo" data-title="Majonezo" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Maionesa" title="Maionesa – Basque" lang="eu" hreflang="eu" data-title="Maionesa" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%B3%D8%B3_%D9%85%D8%A7%DB%8C%D9%88%D9%86%D8%B2" title="سس مایونز – Persian" lang="fa" hreflang="fa" data-title="سس مایونز" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Mayonnaise" title="Mayonnaise – French" lang="fr" hreflang="fr" data-title="Mayonnaise" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Maionesa" title="Maionesa – Galician" lang="gl" hreflang="gl" data-title="Maionesa" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target"><span>Galego</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EB%A7%88%EC%9A%94%EB%84%A4%EC%A6%88" title="마요네즈 – Korean" lang="ko" hreflang="ko" data-title="마요네즈" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D5%84%D5%A1%D5%B5%D5%B8%D5%B6%D5%A5%D5%A6" title="Մայոնեզ – Armenian" lang="hy" hreflang="hy" data-title="Մայոնեզ" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-hr mw-list-item"><a href="https://hr.wikipedia.org/wiki/Majoneza" title="Majoneza – Croatian" lang="hr" hreflang="hr" data-title="Majoneza" data-language-autonym="Hrvatski" data-language-local-name="Croatian" class="interlanguage-link-target"><span>Hrvatski</span></a></li><li class="interlanguage-link interwiki-io mw-list-item"><a href="https://io.wikipedia.org/wiki/Mayonezo" title="Mayonezo – Ido" lang="io" hreflang="io" data-title="Mayonezo" data-language-autonym="Ido" data-language-local-name="Ido" class="interlanguage-link-target"><span>Ido</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Mayones" title="Mayones – Indonesian" lang="id" hreflang="id" data-title="Mayones" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-xh mw-list-item"><a href="https://xh.wikipedia.org/wiki/Mayonnaise" title="Mayonnaise – Xhosa" lang="xh" hreflang="xh" data-title="Mayonnaise" data-language-autonym="IsiXhosa" data-language-local-name="Xhosa" class="interlanguage-link-target"><span>IsiXhosa</span></a></li><li class="interlanguage-link interwiki-zu mw-list-item"><a href="https://zu.wikipedia.org/wiki/Mayonnaise" title="Mayonnaise – Zulu" lang="zu" hreflang="zu" data-title="Mayonnaise" data-language-autonym="IsiZulu" data-language-local-name="Zulu" class="interlanguage-link-target"><span>IsiZulu</span></a></li><li class="interlanguage-link interwiki-is mw-list-item"><a href="https://is.wikipedia.org/wiki/Maj%C3%B3nes" title="Majónes – Icelandic" lang="is" hreflang="is" data-title="Majónes" data-language-autonym="Íslenska" data-language-local-name="Icelandic" class="interlanguage-link-target"><span>Íslenska</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Maionese" title="Maionese – Italian" lang="it" hreflang="it" data-title="Maionese" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%9E%D7%99%D7%95%D7%A0%D7%96" title="מיונז – Hebrew" lang="he" hreflang="he" data-title="מיונז" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Mayon%C3%A8s" title="Mayonès – Javanese" lang="jv" hreflang="jv" data-title="Mayonès" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-kn mw-list-item"><a href="https://kn.wikipedia.org/wiki/%E0%B2%AE%E0%B3%87%E0%B2%AF%E0%B2%A8%E0%B3%87%E0%B2%B8%E0%B3%8D" title="ಮೇಯನೇಸ್ – Kannada" lang="kn" hreflang="kn" data-title="ಮೇಯನೇಸ್" data-language-autonym="ಕನ್ನಡ" data-language-local-name="Kannada" class="interlanguage-link-target"><span>ಕನ್ನಡ</span></a></li><li class="interlanguage-link interwiki-ka mw-list-item"><a href="https://ka.wikipedia.org/wiki/%E1%83%9B%E1%83%90%E1%83%98%E1%83%9D%E1%83%9C%E1%83%94%E1%83%96%E1%83%98" title="მაიონეზი – Georgian" lang="ka" hreflang="ka" data-title="მაიონეზი" data-language-autonym="ქართული" data-language-local-name="Georgian" class="interlanguage-link-target"><span>ქართული</span></a></li><li class="interlanguage-link interwiki-kk mw-list-item"><a href="https://kk.wikipedia.org/wiki/%D0%9C%D0%B0%D0%B9%D0%BE%D0%BD%D0%B5%D0%B7" title="Майонез – Kazakh" lang="kk" hreflang="kk" data-title="Майонез" data-language-autonym="Қазақша" data-language-local-name="Kazakh" class="interlanguage-link-target"><span>Қазақша</span></a></li><li class="interlanguage-link interwiki-ku mw-list-item"><a href="https://ku.wikipedia.org/wiki/Mayonez" title="Mayonez – Kurdish" lang="ku" hreflang="ku" data-title="Mayonez" data-language-autonym="Kurdî" data-language-local-name="Kurdish" class="interlanguage-link-target"><span>Kurdî</span></a></li><li class="interlanguage-link interwiki-lo mw-list-item"><a href="https://lo.wikipedia.org/wiki/%E0%BA%8A%E0%BA%AD%E0%BA%94%E0%BB%84%E0%BA%82%E0%BB%88%E0%BB%81%E0%BA%94%E0%BA%87" title="ຊອດໄຂ່ແດງ – Lao" lang="lo" hreflang="lo" data-title="ຊອດໄຂ່ແດງ" data-language-autonym="ລາວ" data-language-local-name="Lao" class="interlanguage-link-target"><span>ລາວ</span></a></li><li class="interlanguage-link interwiki-la mw-list-item"><a href="https://la.wikipedia.org/wiki/Ius_Magonicum" title="Ius Magonicum – Latin" lang="la" hreflang="la" data-title="Ius Magonicum" data-language-autonym="Latina" data-language-local-name="Latin" class="interlanguage-link-target"><span>Latina</span></a></li><li class="interlanguage-link interwiki-lv mw-list-item"><a href="https://lv.wikipedia.org/wiki/Majon%C4%93ze" title="Majonēze – Latvian" lang="lv" hreflang="lv" data-title="Majonēze" data-language-autonym="Latviešu" data-language-local-name="Latvian" class="interlanguage-link-target"><span>Latviešu</span></a></li><li class="interlanguage-link interwiki-lb mw-list-item"><a href="https://lb.wikipedia.org/wiki/Mayonnaise" title="Mayonnaise – Luxembourgish" lang="lb" hreflang="lb" data-title="Mayonnaise" data-language-autonym="Lëtzebuergesch" data-language-local-name="Luxembourgish" class="interlanguage-link-target"><span>Lëtzebuergesch</span></a></li><li class="interlanguage-link interwiki-lt mw-list-item"><a href="https://lt.wikipedia.org/wiki/Majonezas" title="Majonezas – Lithuanian" lang="lt" hreflang="lt" data-title="Majonezas" data-language-autonym="Lietuvių" data-language-local-name="Lithuanian" class="interlanguage-link-target"><span>Lietuvių</span></a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/Majon%C3%A9z" title="Majonéz – Hungarian" lang="hu" hreflang="hu" data-title="Majonéz" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target"><span>Magyar</span></a></li><li class="interlanguage-link interwiki-mk mw-list-item"><a href="https://mk.wikipedia.org/wiki/%D0%9C%D0%B0%D1%98%D0%BE%D0%BD%D0%B5%D0%B7" title="Мајонез – Macedonian" lang="mk" hreflang="mk" data-title="Мајонез" data-language-autonym="Македонски" data-language-local-name="Macedonian" class="interlanguage-link-target"><span>Македонски</span></a></li><li class="interlanguage-link interwiki-ml mw-list-item"><a href="https://ml.wikipedia.org/wiki/%E0%B4%AE%E0%B4%AF%E0%B5%8B%E0%B4%A8%E0%B5%8D%E0%B4%A8%E0%B5%88%E0%B4%B8%E0%B5%8D" title="മയോന്നൈസ് – Malayalam" lang="ml" hreflang="ml" data-title="മയോന്നൈസ്" data-language-autonym="മലയാളം" data-language-local-name="Malayalam" class="interlanguage-link-target"><span>മലയാളം</span></a></li><li class="interlanguage-link interwiki-arz mw-list-item"><a href="https://arz.wikipedia.org/wiki/%D9%85%D8%A7%D9%8A%D9%88%D9%86%D9%8A%D8%B2" title="مايونيز – Egyptian Arabic" lang="arz" hreflang="arz" data-title="مايونيز" data-language-autonym="مصرى" data-language-local-name="Egyptian Arabic" class="interlanguage-link-target"><span>مصرى</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Mayones" title="Mayones – Malay" lang="ms" hreflang="ms" data-title="Mayones" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-mn mw-list-item"><a href="https://mn.wikipedia.org/wiki/%D0%9C%D0%B0%D0%B9%D0%BE%D0%BD%D0%B5%D0%B7" title="Майонез – Mongolian" lang="mn" hreflang="mn" data-title="Майонез" data-language-autonym="Монгол" data-language-local-name="Mongolian" class="interlanguage-link-target"><span>Монгол</span></a></li><li class="interlanguage-link interwiki-my mw-list-item"><a href="https://my.wikipedia.org/wiki/%E1%80%99%E1%80%9A%E1%80%BD%E1%80%94%E1%80%BA%E1%80%B8%E1%80%94%E1%80%AD%E1%80%85%E1%80%BA" title="မယွန်းနိစ် – Burmese" lang="my" hreflang="my" data-title="မယွန်းနိစ်" data-language-autonym="မြန်မာဘာသာ" data-language-local-name="Burmese" class="interlanguage-link-target"><span>မြန်မာဘာသာ</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Mayonaise" title="Mayonaise – Dutch" lang="nl" hreflang="nl" data-title="Mayonaise" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%83%9E%E3%83%A8%E3%83%8D%E3%83%BC%E3%82%BA" title="マヨネーズ – Japanese" lang="ja" hreflang="ja" data-title="マヨネーズ" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Majones" title="Majones – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Majones" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Majones" title="Majones – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Majones" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target"><span>Norsk nynorsk</span></a></li><li class="interlanguage-link interwiki-nrm mw-list-item"><a href="https://nrm.wikipedia.org/wiki/Mayounaise" title="Mayounaise – Norman" lang="nrf" hreflang="nrf" data-title="Mayounaise" data-language-autonym="Nouormand" data-language-local-name="Norman" class="interlanguage-link-target"><span>Nouormand</span></a></li><li class="interlanguage-link interwiki-oc mw-list-item"><a href="https://oc.wikipedia.org/wiki/Maionesa" title="Maionesa – Occitan" lang="oc" hreflang="oc" data-title="Maionesa" data-language-autonym="Occitan" data-language-local-name="Occitan" class="interlanguage-link-target"><span>Occitan</span></a></li><li class="interlanguage-link interwiki-uz mw-list-item"><a href="https://uz.wikipedia.org/wiki/Mayonez" title="Mayonez – Uzbek" lang="uz" hreflang="uz" data-title="Mayonez" data-language-autonym="Oʻzbekcha / ўзбекча" data-language-local-name="Uzbek" class="interlanguage-link-target"><span>Oʻzbekcha / ўзбекча</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Majonez" title="Majonez – Polish" lang="pl" hreflang="pl" data-title="Majonez" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Maionese" title="Maionese – Portuguese" lang="pt" hreflang="pt" data-title="Maionese" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ro mw-list-item"><a href="https://ro.wikipedia.org/wiki/Maionez%C4%83" title="Maioneză – Romanian" lang="ro" hreflang="ro" data-title="Maioneză" data-language-autonym="Română" data-language-local-name="Romanian" class="interlanguage-link-target"><span>Română</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%9C%D0%B0%D0%B9%D0%BE%D0%BD%D0%B5%D0%B7" title="Майонез – Russian" lang="ru" hreflang="ru" data-title="Майонез" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-sco mw-list-item"><a href="https://sco.wikipedia.org/wiki/Mayonnaise" title="Mayonnaise – Scots" lang="sco" hreflang="sco" data-title="Mayonnaise" data-language-autonym="Scots" data-language-local-name="Scots" class="interlanguage-link-target"><span>Scots</span></a></li><li class="interlanguage-link interwiki-nso mw-list-item"><a href="https://nso.wikipedia.org/wiki/Mayonnaise" title="Mayonnaise – Northern Sotho" lang="nso" hreflang="nso" data-title="Mayonnaise" data-language-autonym="Sesotho sa Leboa" data-language-local-name="Northern Sotho" class="interlanguage-link-target"><span>Sesotho sa Leboa</span></a></li><li class="interlanguage-link interwiki-tn mw-list-item"><a href="https://tn.wikipedia.org/wiki/Mayonnaise" title="Mayonnaise – Tswana" lang="tn" hreflang="tn" data-title="Mayonnaise" data-language-autonym="Setswana" data-language-local-name="Tswana" class="interlanguage-link-target"><span>Setswana</span></a></li><li class="interlanguage-link interwiki-sq mw-list-item"><a href="https://sq.wikipedia.org/wiki/Majonezi" title="Majonezi – Albanian" lang="sq" hreflang="sq" data-title="Majonezi" data-language-autonym="Shqip" data-language-local-name="Albanian" class="interlanguage-link-target"><span>Shqip</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Mayonnaise" title="Mayonnaise – Simple English" lang="en-simple" hreflang="en-simple" data-title="Mayonnaise" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sk mw-list-item"><a href="https://sk.wikipedia.org/wiki/Majon%C3%A9za" title="Majonéza – Slovak" lang="sk" hreflang="sk" data-title="Majonéza" data-language-autonym="Slovenčina" data-language-local-name="Slovak" class="interlanguage-link-target"><span>Slovenčina</span></a></li><li class="interlanguage-link interwiki-sl mw-list-item"><a href="https://sl.wikipedia.org/wiki/Majoneza" title="Majoneza – Slovenian" lang="sl" hreflang="sl" data-title="Majoneza" data-language-autonym="Slovenščina" data-language-local-name="Slovenian" class="interlanguage-link-target"><span>Slovenščina</span></a></li><li class="interlanguage-link interwiki-szl mw-list-item"><a href="https://szl.wikipedia.org/wiki/Maj%C5%8Dnez" title="Majōnez – Silesian" lang="szl" hreflang="szl" data-title="Majōnez" data-language-autonym="Ślůnski" data-language-local-name="Silesian" class="interlanguage-link-target"><span>Ślůnski</span></a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/%D0%9C%D0%B0%D1%98%D0%BE%D0%BD%D0%B5%D0%B7" title="Мајонез – Serbian" lang="sr" hreflang="sr" data-title="Мајонез" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target"><span>Српски / srpski</span></a></li><li class="interlanguage-link interwiki-sh mw-list-item"><a href="https://sh.wikipedia.org/wiki/Majoneza" title="Majoneza – Serbo-Croatian" lang="sh" hreflang="sh" data-title="Majoneza" data-language-autonym="Srpskohrvatski / српскохрватски" data-language-local-name="Serbo-Croatian" class="interlanguage-link-target"><span>Srpskohrvatski / српскохрватски</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Majoneesi" title="Majoneesi – Finnish" lang="fi" hreflang="fi" data-title="Majoneesi" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Majonn%C3%A4s" title="Majonnäs – Swedish" lang="sv" hreflang="sv" data-title="Majonnäs" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-tl mw-list-item"><a href="https://tl.wikipedia.org/wiki/Mayonesa" title="Mayonesa – Tagalog" lang="tl" hreflang="tl" data-title="Mayonesa" data-language-autonym="Tagalog" data-language-local-name="Tagalog" class="interlanguage-link-target"><span>Tagalog</span></a></li><li class="interlanguage-link interwiki-ta mw-list-item"><a href="https://ta.wikipedia.org/wiki/%E0%AE%AE%E0%AE%AF%E0%AF%8B%E0%AE%A9%E0%AF%86%E0%AE%AF%E0%AF%8D%E0%AE%9A%E0%AF%81" title="மயோனெய்சு – Tamil" lang="ta" hreflang="ta" data-title="மயோனெய்சு" data-language-autonym="தமிழ்" data-language-local-name="Tamil" class="interlanguage-link-target"><span>தமிழ்</span></a></li><li class="interlanguage-link interwiki-tt mw-list-item"><a href="https://tt.wikipedia.org/wiki/%D0%9C%D0%B0%D0%B9%D0%BE%D0%BD%D0%B5%D0%B7" title="Майонез – Tatar" lang="tt" hreflang="tt" data-title="Майонез" data-language-autonym="Татарча / tatarça" data-language-local-name="Tatar" class="interlanguage-link-target"><span>Татарча / tatarça</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B8%A1%E0%B8%B2%E0%B8%A2%E0%B8%AD%E0%B8%87%E0%B9%80%E0%B8%99%E0%B8%AA" title="มายองเนส – Thai" lang="th" hreflang="th" data-title="มายองเนส" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-tg mw-list-item"><a href="https://tg.wikipedia.org/wiki/%D0%9C%D0%B0%D0%B9%D0%BE%D0%BD%D0%B5%D0%B7" title="Майонез – Tajik" lang="tg" hreflang="tg" data-title="Майонез" data-language-autonym="Тоҷикӣ" data-language-local-name="Tajik" class="interlanguage-link-target"><span>Тоҷикӣ</span></a></li><li class="interlanguage-link interwiki-chr mw-list-item"><a href="https://chr.wikipedia.org/wiki/%E1%8E%A4%E1%8F%81%E1%8E%AB%E1%8E%AF%E1%8F%8D%E1%8F%97" title="ᎤᏁᎫᎯᏍᏗ – Cherokee" lang="chr" hreflang="chr" data-title="ᎤᏁᎫᎯᏍᏗ" data-language-autonym="ᏣᎳᎩ" data-language-local-name="Cherokee" class="interlanguage-link-target"><span>ᏣᎳᎩ</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Mayonez" title="Mayonez – Turkish" lang="tr" hreflang="tr" data-title="Mayonez" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%9C%D0%B0%D0%B9%D0%BE%D0%BD%D0%B5%D0%B7" title="Майонез – Ukrainian" lang="uk" hreflang="uk" data-title="Майонез" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/Mayonnaise" title="Mayonnaise – Vietnamese" lang="vi" hreflang="vi" data-title="Mayonnaise" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target"><span>Tiếng Việt</span></a></li><li class="interlanguage-link interwiki-war mw-list-item"><a href="https://war.wikipedia.org/wiki/Mayonesa" title="Mayonesa – Waray" lang="war" hreflang="war" data-title="Mayonesa" data-language-autonym="Winaray" data-language-local-name="Waray" class="interlanguage-link-target"><span>Winaray</span></a></li><li class="interlanguage-link interwiki-wuu mw-list-item"><a href="https://wuu.wikipedia.org/wiki/%E8%9B%8B%E9%BB%84%E9%85%B1" title="蛋黄酱 – Wu" lang="wuu" hreflang="wuu" data-title="蛋黄酱" data-language-autonym="吴语" data-language-local-name="Wu" class="interlanguage-link-target"><span>吴语</span></a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a href="https://zh-yue.wikipedia.org/wiki/%E8%9B%8B%E9%BB%83%E9%86%AC" title="蛋黃醬 – Cantonese" lang="yue" hreflang="yue" data-title="蛋黃醬" data-language-autonym="粵語" data-language-local-name="Cantonese" class="interlanguage-link-target"><span>粵語</span></a></li><li class="interlanguage-link interwiki-zh mw-list-item"><a href="https://zh.wikipedia.org/wiki/%E8%9B%8B%E9%BB%83%E9%86%AC" title="蛋黃醬 – Chinese" lang="zh" hreflang="zh" data-title="蛋黃醬" data-language-autonym="中文" data-language-local-name="Chinese" class="interlanguage-link-target"><span>中文</span></a></li> </ul> <div class="after-portlet after-portlet-lang"><span class="wb-langlinks-edit wb-langlinks-link"><a href="https://www.wikidata.org/wiki/Special:EntityPage/Q167893#sitelinks-wikipedia" title="Edit interlanguage links" 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div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">For other uses, see <a href="/wiki/Mayonnaise_(disambiguation)" class="mw-disambig" title="Mayonnaise (disambiguation)">Mayonnaise (disambiguation)</a>.</div> <p class="mw-empty-elt"> </p> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox hrecipe adr"><caption class="infobox-title fn"><span>Mayonnaise</span></caption><tbody><tr><td colspan="2" class="infobox-image"><span class="mw-default-size" typeof="mw:File/Frameless"><a href="/wiki/File:Mayonnaise_(1).jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/60/Mayonnaise_%281%29.jpg/220px-Mayonnaise_%281%29.jpg" decoding="async" width="220" height="146" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/60/Mayonnaise_%281%29.jpg/330px-Mayonnaise_%281%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/60/Mayonnaise_%281%29.jpg/440px-Mayonnaise_%281%29.jpg 2x" data-file-width="4256" data-file-height="2832" /></a></span><div class="infobox-caption" style="padding-bottom:0.25em;border-bottom:1px solid #aaa;">A jar of mayonnaise</div></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Alternative names</th><td class="infobox-data">Mayo</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Type</th><td class="infobox-data"><a href="/wiki/Condiment" title="Condiment">Condiment</a></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Place of origin</th><td class="infobox-data country-name"><a href="/wiki/France" title="France">France</a>, <a href="/wiki/Spain" title="Spain">Spain</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Main ingredients</th><td class="infobox-data ingredient"><a href="/wiki/Oil" title="Oil">Oil</a>, <a href="/wiki/Egg_as_food" class="mw-redirect" title="Egg as food">egg</a> <a href="/wiki/Yolk" title="Yolk">yolk</a>, and <a href="/wiki/Vinegar" title="Vinegar">vinegar</a> or <a href="/wiki/Lemon_juice" class="mw-redirect" title="Lemon juice">lemon juice</a></td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist"><ul><li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wikibooks-logo-en-noslogan.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/16px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/24px-Wikibooks-logo-en-noslogan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/32px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400" data-file-height="400" /></a></span> <a href="https://en.wikibooks.org/wiki/Cookbook:Basic_Mayonnaise" class="extiw" title="b:Cookbook:Basic Mayonnaise">Cookbook: Mayonnaise</a></li><li> <span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> <a href="https://commons.wikimedia.org/wiki/Category:Mayonnaise" class="extiw" title="commons:Category:Mayonnaise">Media: Mayonnaise</a></li></ul></div></td></tr></tbody></table> <p><b>Mayonnaise</b> (<span class="rt-commentedText nowrap"><span class="IPA nopopups noexcerpt" lang="en-fonipa"><a href="/wiki/Help:IPA/English" title="Help:IPA/English">/<span style="border-bottom:1px dotted"><span title="/ˌ/: secondary stress follows">ˌ</span><span title="'m' in 'my'">m</span><span title="/eɪ/: 'a' in 'face'">eɪ</span><span title="/ə/: 'a' in 'about'">ə</span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'n' in 'nigh'">n</span><span title="/eɪ/: 'a' in 'face'">eɪ</span><span title="'z' in 'zoom'">z</span></span>/</a></span></span>),<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> colloquially referred to as "<b>mayo</b>" (<span class="rt-commentedText nowrap"><span class="IPA nopopups noexcerpt" lang="en-fonipa"><a href="/wiki/Help:IPA/English" title="Help:IPA/English">/<span style="border-bottom:1px dotted"><span title="/ˈ/: primary stress follows">ˈ</span><span title="'m' in 'my'">m</span><span title="/eɪ/: 'a' in 'face'">eɪ</span><span title="/oʊ/: 'o' in 'code'">oʊ</span></span>/</a></span></span>),<sup id="cite_ref-Merriam-Webster_2-0" class="reference"><a href="#cite_note-Merriam-Webster-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> is a thick, cold, and creamy <a href="/wiki/Sauce" title="Sauce">sauce</a> commonly used on <a href="/wiki/Sandwich" title="Sandwich">sandwiches</a>, <a href="/wiki/Hamburgers" class="mw-redirect" title="Hamburgers">hamburgers</a>, <a href="/wiki/Salad#Bound_salads" title="Salad">composed salads</a>, and <a href="/wiki/French_fries" title="French fries">French fries</a>. It also forms the base for various other sauces, such as <a href="/wiki/Tartar_sauce" title="Tartar sauce">tartar sauce</a>, <a href="/wiki/Fry_sauce" title="Fry sauce">fry sauce</a>, <a href="/wiki/Remoulade" title="Remoulade">remoulade</a>, <a href="/wiki/Salsa_golf" title="Salsa golf">salsa golf</a>, <a href="/wiki/Ranch_dressing" title="Ranch dressing">ranch dressing</a>, and <a href="/wiki/Rouille" title="Rouille">rouille</a>.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>Mayonnaise is an <a href="/wiki/Emulsion" title="Emulsion">emulsion</a> of <a href="/wiki/Edible_oil" class="mw-redirect" title="Edible oil">oil</a>, <a href="/wiki/Egg_yolk" class="mw-redirect" title="Egg yolk">egg yolk</a>, and an acid, either <a href="/wiki/Vinegar" title="Vinegar">vinegar</a> or <a href="/wiki/Lemon_juice" class="mw-redirect" title="Lemon juice">lemon juice</a>;<sup id="cite_ref-def_4-0" class="reference"><a href="#cite_note-def-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> 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. </p><p>Commercial eggless versions are made for those who avoid <a href="/wiki/Chicken_egg" class="mw-redirect" title="Chicken egg">chicken eggs</a> because of <a href="/wiki/Egg_allergies" class="mw-redirect" title="Egg allergies">egg allergies</a>, to limit <a href="/wiki/Cholesterol" title="Cholesterol">dietary cholesterol</a>, or because they are vegetarian or <a href="/wiki/Veganism" title="Veganism">vegan</a>.<sup id="cite_ref-eggfreemayo_5-0" class="reference"><a href="#cite_note-eggfreemayo-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="History">History</h2></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Ingredients_maonesa.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/35/Ingredients_maonesa.jpg/170px-Ingredients_maonesa.jpg" decoding="async" width="170" height="201" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/35/Ingredients_maonesa.jpg/255px-Ingredients_maonesa.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/35/Ingredients_maonesa.jpg/340px-Ingredients_maonesa.jpg 2x" data-file-width="1100" data-file-height="1300" /></a><figcaption>Standard ingredients and tools to make mayonnaise</figcaption></figure> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-Original_research plainlinks metadata ambox ambox-content ambox-Original_research" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/b/b4/Ambox_important.svg/40px-Ambox_important.svg.png" decoding="async" width="40" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/b/b4/Ambox_important.svg/60px-Ambox_important.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/b/b4/Ambox_important.svg/80px-Ambox_important.svg.png 2x" data-file-width="40" data-file-height="40" /></span></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>possibly contains <a href="/wiki/Wikipedia:No_original_research" title="Wikipedia:No original research">original research</a></b>.<span class="hide-when-compact"> Please <a class="external text" href="https://en.wikipedia.org/w/index.php?title=Mayonnaise&action=edit">improve it</a> by <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verifying</a> the claims made and adding <a href="/wiki/Wikipedia:Citing_sources#Inline_citations" title="Wikipedia:Citing sources">inline citations</a>. Statements consisting only of original research should be removed.</span> <span class="date-container"><i>(<span class="date">April 2021</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <p><i>Mayonnaise</i> is a <a href="/wiki/French_cuisine" title="French cuisine">French cuisine</a> 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, <a href="/wiki/Mah%C3%B3n" title="Mahón">Mahón</a>, in <a href="/wiki/Menorca" title="Menorca">Menorca</a>, <a href="/wiki/Spain" title="Spain">Spain</a>.<sup id="cite_ref-Glenn_6-0" class="reference"><a href="#cite_note-Glenn-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> 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 <a href="/wiki/France" title="France">France</a>, when most likely, its origin can be found in the port city of Menorca.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> </p><p>According to <a href="/wiki/%C3%89mile_Littr%C3%A9" title="Émile Littré">Émile Littré</a>, it may have come from Mahón, capital of Menorca, in the <a href="/wiki/Balearic_Islands" title="Balearic Islands">Balearic Islands</a>, Spain, occupied by the British at the time and then conquered by the <a href="/wiki/Armand_de_Vignerot_du_Plessis" class="mw-redirect" title="Armand de Vignerot du Plessis">Duc de Richelieu</a> 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. </p><p>Mayonnaise sauce may have its origins in the ancient <a href="/wiki/Remoulade" title="Remoulade">remoulade</a>. Another hypothesis is that mayonnaise is derived from <a href="/wiki/Aioli" title="Aioli">aioli</a>.<sup id="cite_ref-Glenn_6-1" class="reference"><a href="#cite_note-Glenn-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> Finally, the process of <a href="/wiki/Emulsifying" class="mw-redirect" title="Emulsifying">emulsifying</a> <a href="/wiki/Yolk" title="Yolk">egg yolk</a> was known for a long time to pharmacists, who used it to prepare <a href="/wiki/Ointments" class="mw-redirect" title="Ointments">ointments</a> 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.<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> This hypothesis is similar to another that places the origins of <a href="/wiki/French_fries" title="French fries">French fries</a> in Spain using the same rationale.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-ilegems1_12-0" class="reference"><a href="#cite_note-ilegems1-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p><p>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 <a href="/wiki/Vinaigrette" title="Vinaigrette">vinaigrette</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (February 2024)">citation needed</span></a></i>]</sup> </p><p>In the early 18th century, <a href="/wiki/Vincent_La_Chapelle" title="Vincent La Chapelle">Vincent La Chapelle</a> had the idea of incorporating "velouté", based on <a href="/wiki/Roux" title="Roux">roux</a>, a mixture of flour and fat, to bind it. In 1742, François Marin published in the <i>Suite des Dons de Comus</i> 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. </p><p>In 1750, Francesc Roger Gomila, a <a href="/wiki/Valencia" title="Valencia">Valencian</a> friar, published a recipe for a sauce similar to mayonnaise in <i>Art de la Cuina</i> ('The Art of Cooking'). He calls the sauce <i>aioli bo</i>.<sup id="cite_ref-:1_14-0" class="reference"><a href="#cite_note-:1-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> 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 <a href="/wiki/Garlic" title="Garlic">garlic</a>, appear in a number of Spanish recipe books dating back to the 14th-century <i><a href="/w/index.php?title=Llibre_de_Sent_Sov%C3%AD&action=edit&redlink=1" class="new" title="Llibre de Sent Soví (page does not exist)">Llibre de Sent Soví</a><span class="noprint" style="font-size:85%; font-style: normal;"> [<a href="https://es.wikipedia.org/wiki/Llibre_de_Sent_Sov%C3%AD" class="extiw" title="es:Llibre de Sent Soví">es</a>]</span></i>, where it is called <i><a href="/wiki/Alioli" class="mw-redirect" title="Alioli">all-i-oli</a></i>, literally 'garlic and oil' in <a href="/wiki/Catalan_language" title="Catalan language">Catalan</a>.<sup id="cite_ref-Mazas_15-0" class="reference"><a href="#cite_note-Mazas-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Soví_16-0" class="reference"><a href="#cite_note-Soví-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> This sauce had clearly spread throughout the <a href="/wiki/Crown_of_Aragon" title="Crown of Aragon">Crown of Aragon</a>, for <a href="/w/index.php?title=Juan_de_Altamiras&action=edit&redlink=1" class="new" title="Juan de Altamiras (page does not exist)">Juan de Altamiras</a> gives a recipe for it in his celebrated 1745 recipe book <i>Nuevo Arte de Cocina</i> ('New Art of Cooking').<sup id="cite_ref-Altamiras_17-0" class="reference"><a href="#cite_note-Altamiras-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> </p><p>On April 18, 1756, the <a href="/wiki/Louis_Fran%C3%A7ois_Armand_de_Vignerot_du_Plessis" class="mw-redirect" title="Louis François Armand de Vignerot du Plessis">Duke of Richelieu</a> invaded Menorca and took the port of <a href="/wiki/Mahon" class="mw-redirect" title="Mahon">Mahon</a>. A theory states that the <i>aioli bo</i> sauce was thereafter adopted by the cook of the Duke of Richelieu, who upon his return to France made the sauce famous in the <a href="/wiki/Versailles" class="mw-redirect" title="Versailles">French court</a>.<sup id="cite_ref-Mitford_18-0" class="reference"><a href="#cite_note-Mitford-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> which would have been known as <i>mahonnaise</i> .<sup id="cite_ref-Baradaji_19-0" class="reference"><a href="#cite_note-Baradaji-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Villlaroya_20-0" class="reference"><a href="#cite_note-Villlaroya-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-segunda_21-0" class="reference"><a href="#cite_note-segunda-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> 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,<sup id="cite_ref-Vanrell_22-0" class="reference"><a href="#cite_note-Vanrell-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> and even that he invented it himself as a quick garnish.<sup id="cite_ref-Villlaroya_20-1" class="reference"><a href="#cite_note-Villlaroya-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> </p><p>Another version is <a href="/wiki/Alexandre_Balthazar_Laurent_Grimod_de_La_Reyni%C3%A8re" class="mw-redirect" title="Alexandre Balthazar Laurent Grimod de La Reynière">Grimod de La Reynière</a>'s 1808 <i>bayonnaise</i> sauce which is a sort of <a href="/wiki/Aspic" title="Aspic">aspic</a>: "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."<sup id="cite_ref-grimod_23-0" class="reference"><a href="#cite_note-grimod-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup><sup class="noprint Inline-Template noprint Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:No_original_research#Primary,_secondary_and_tertiary_sources" title="Wikipedia:No original research"><span title="This claim needs references to reliable secondary sources. (April 2021)">non-primary source needed</span></a></i>]</sup> </p><p>In 1806, <a href="/wiki/Andr%C3%A9_Viard" class="mw-redirect" title="André Viard">André Viard</a>, in <a href="/wiki/Le_Cuisinier_Imp%C3%A9rial" title="Le Cuisinier Impérial">Le Cuisinier impérial</a>, transformed this recipe for remoulade by replacing the roux with egg yolk.<sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> In another recipe, an <i>Indian remoulade</i>, 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.<sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> In the same book, he also proposes a sauce called <i>mayonnaise</i> (the first recorded attestation of the name) but which is not an emulsion but a sauce linked to velouté and jelly. </p><p>It is only in 1815 that <a href="/wiki/Marie-Antoine_Car%C3%AAme" title="Marie-Antoine Carême">Antonin Carême</a> mentions a cold "magnonaise" emulsified with egg yolk. The word "mayonnaise" is attested in English in 1815.<sup id="cite_ref-26" class="reference"><a href="#cite_note-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> </p><p><a href="/wiki/Auguste_Escoffier" title="Auguste Escoffier">Auguste Escoffier</a> wrote that mayonnaise was a French <a href="/wiki/French_Mother_Sauces" class="mw-redirect" title="French Mother Sauces">mother sauce</a> of cold sauces,<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> like <a href="/wiki/Espagnole_sauce" title="Espagnole sauce">espagnole</a> or <a href="/wiki/Velout%C3%A9_sauce" title="Velouté sauce">velouté</a>. </p> <div class="mw-heading mw-heading2"><h2 id="Etymology">Etymology</h2></div> <p>The origin of the name <i>mayonnaise</i> is unclear, though some records indicate its introduction to the early 1800s,<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (November 2022)">citation needed</span></a></i>]</sup> with numerous suggested, sometimes contradictory suggestions.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (November 2022)">citation needed</span></a></i>]</sup> </p><p>A common theory is that it is named for <a href="/wiki/Port_Mahon" class="mw-redirect" title="Port Mahon">Port Mahon</a> (<span title="Catalan-language text"><i lang="ca">Maó</i></span> in <a href="/wiki/Catalan_language" title="Catalan language">Catalan</a>), itself named after its founder <a href="/wiki/Mago_Barca" title="Mago Barca">Mago Barca</a>,<sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-29" class="reference"><a href="#cite_note-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> in <a href="/wiki/Menorca" title="Menorca">Menorca</a>, in honor of the <a href="/wiki/Armand_de_Vignerot_du_Plessis" class="mw-redirect" title="Armand de Vignerot du Plessis">3rd Duke of Richelieu</a>'s <a href="/wiki/Battle_of_Menorca_(1756)" class="mw-redirect" title="Battle of Menorca (1756)">victory over the British</a> in 1756, and in fact the name <i>mahonnaise</i> is used by some authors. But the name is only attested several decades after that event.<sup id="cite_ref-30" class="reference"><a href="#cite_note-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-oed_31-0" class="reference"><a href="#cite_note-oed-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> One version of this theory says that it was originally known as <span title="Spanish-language text"><i lang="es">salsa mahonesa</i></span> in Spanish,<sup id="cite_ref-32" class="reference"><a href="#cite_note-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-trutt_33-0" class="reference"><a href="#cite_note-trutt-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup> but that spelling too is only attested later.<sup id="cite_ref-oed_31-1" class="reference"><a href="#cite_note-oed-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> </p><p><a href="/wiki/Alexandre_Balthazar_Laurent_Grimod_de_La_Reyni%C3%A8re" class="mw-redirect" title="Alexandre Balthazar Laurent Grimod de La Reynière">Alexandre Balthazar Laurent Grimod de La Reynière</a>, a lawyer by qualification who acquired fame during the reign of <a href="/wiki/Napoleon" title="Napoleon">Napoleon</a> for his sensual and public gastronomic lifestyle, rejected the name <i>mayonnaise</i> because the word "is not French". He also rejected the name <i>mahonnaise</i> because Port Mahon "is not known for good food", and thus he preferred <i>bayonnaise</i>, after the city of <a href="/wiki/Bayonne" title="Bayonne">Bayonne</a>, which "has many innovative gourmands and... produces the best hams in Europe."<sup id="cite_ref-grimod211_34-0" class="reference"><a href="#cite_note-grimod211-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-oed_31-2" class="reference"><a href="#cite_note-oed-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> Indeed, the city of <a href="/wiki/Bayonne" title="Bayonne">Bayonne</a> (sauce <span title="French-language text"><i lang="fr">à la Bayonnaise</i></span>) 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 <span title="French-language text"><i lang="fr">à la mayonnaise</i></span> before the beginning of the 19th century, long after the capture of the city of <a href="/wiki/Mah%C3%B3n" title="Mahón">Mahón</a>.<sup id="cite_ref-35" class="reference"><a href="#cite_note-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> </p><p>Another hypothesis is based, according to <a href="/wiki/Marie-Antoine_Car%C3%AAme" title="Marie-Antoine Carême">Marie-Antoine Carême</a>, a famous contemporary French chef, on a derivative of <span title="French-language text"><i lang="fr">magnonaise</i></span> (from the verb <span title="French-language text"><i lang="fr">magner</i></span>, or <span title="French-language text"><i lang="fr">manier</i></span>) or, according to <a href="/wiki/Prosper_Montagn%C3%A9" title="Prosper Montagné">Prosper Montagné</a>, of <span title="French-language text"><i lang="fr">moyeunaise</i></span> (or <span title="French-language text"><i lang="fr">moyennaise</i></span>), based on <span title="French-language text"><i lang="fr">moyeu(x)</i></span> (or <span title="French-language text"><i lang="fr">moyen</i></span>) which means 'egg yolk', in <a href="/wiki/Old_French" title="Old French">Old French</a>. It has also been suggested that the word be linked to the old verb <span title="French-language text"><i lang="fr">mailler</i></span>, meaning 'to beat'.<sup id="cite_ref-36" class="reference"><a href="#cite_note-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> </p><p><a href="/wiki/Joseph_Favre" title="Joseph Favre">Joseph Favre</a>, for his part, states in his memoirs that mayonnaise is an alteration of the word <span title="French-language text"><i lang="fr">magnonnaise</i></span>, derived from <span title="French-language text"><i lang="fr">Magnon</i></span> (<a href="/wiki/Lot-et-Garonne" title="Lot-et-Garonne">Lot-et-Garonne</a>), and that a cook from Magnon would have popularized it first in the <a href="/wiki/South_of_France" title="South of France">South of France</a>; he notes that this sauce has been variously named <i>mahonnaise</i>, <i>bayonnaise</i> and <i>mayonnaise</i>.<sup id="cite_ref-37" class="reference"><a href="#cite_note-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> </p><p>A more controversial hypothesis, put forward by the linguist and historian Nicolas Lepreux, suggests that mayonnaise originated in the <a href="/wiki/Mayenne" title="Mayenne">Mayenne region</a>, and that the "e" would have changed into an "o" over time: the apocryphal story tells that the <a href="/wiki/Charles,_Duke_of_Mayenne" title="Charles, Duke of Mayenne">Duke of Mayenne</a>, on the day before the <a href="/wiki/Battle_of_Arques" title="Battle of Arques">Battle of Arques</a>, overindulged on chickens seasoned with a remarkable sauce, so that the next day he fell off his horse and lost the battle.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (July 2022)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading2"><h2 id="Preparation">Preparation</h2></div> <p>Recipes for mayonnaise date to the early nineteenth century. In 1815, <a href="/wiki/Louis_Eustache_Ude" title="Louis Eustache Ude">Louis Eustache Ude</a> wrote: </p> <blockquote><p>No 58.—Mayonnaise. Take three spoonfuls of <a href="/wiki/Allemande_sauce" title="Allemande sauce">Allemande</a>, six ditto of aspic, and two of oil. Add a little <a href="/wiki/Tarragon" title="Tarragon">tarragon</a> vinegar, that has not boiled, some pepper and salt, and minced <a href="/wiki/Sauce_ravigote" title="Sauce ravigote">ravigotte</a>, 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.<sup id="cite_ref-38" class="reference"><a href="#cite_note-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup></p></blockquote> <p>In an 1820 work, Viard describes something like the more familiar emulsified version: </p> <blockquote><p>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 <a href="/wiki/Terrine_(cookware)" title="Terrine (cookware)">terrine</a>, 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.<sup id="cite_ref-39" class="reference"><a href="#cite_note-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup></p></blockquote><p>In February 1856, the <a href="/wiki/Huddersfield" title="Huddersfield">Huddersfield</a> <a rel="nofollow" class="external text" href="https://www.britishnewspaperarchive.co.uk/titles/huddersfield-chronicle">Chronicle</a> 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.<sup id="cite_ref-40" class="reference"><a href="#cite_note-40"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup> </p><p>Modern mayonnaise can be made by hand with a <a href="/wiki/Whisk" title="Whisk">whisk</a>, a <a href="/wiki/Fork" title="Fork">fork</a>, or with the aid of an electric <a href="/wiki/Mixer_(cooking)" class="mw-redirect" title="Mixer (cooking)">mixer</a> or <a href="/wiki/Blender" title="Blender">blender</a>. 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 <a href="/wiki/Lecithin" title="Lecithin">lecithin</a> and protein from the yolk is the <a href="/wiki/Emulsifier" class="mw-redirect" title="Emulsifier">emulsifier</a> that stabilizes it.<sup id="cite_ref-Exploratorium_41-0" class="reference"><a href="#cite_note-Exploratorium-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-42" class="reference"><a href="#cite_note-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup><sup class="noprint Inline-Template" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citing_sources" title="Wikipedia:Citing sources"><span title="This citation requires a reference to the specific page or range of pages in which the material appears. (May 2015)">page needed</span></a></i>]</sup> 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.<sup id="cite_ref-43" class="reference"><a href="#cite_note-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> Addition of <a href="/wiki/Mustard_seed" title="Mustard seed">mustard</a> contributes to the taste and further stabilizes the emulsion, as mustard contains small amounts of lecithin.<sup id="cite_ref-44" class="reference"><a href="#cite_note-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup> If vinegar is added directly to the yolk, it can emulsify more oil, thus making more mayonnaise.<sup id="cite_ref-45" class="reference"><a href="#cite_note-45"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup> </p><p>For large-scale preparation of mayonnaise where mixing equipment is being employed, the process typically begins with the dispersal of eggs, either <a href="/wiki/Powdered_eggs" title="Powdered eggs">powdered</a> 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.<sup id="cite_ref-Mayonnaise_Manufacture_46-0" class="reference"><a href="#cite_note-Mayonnaise_Manufacture-46"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup> As food technology advances processing has been shortened drastically, allowing about 1000 liters to be produced in 10 minutes.<sup id="cite_ref-47" class="reference"><a href="#cite_note-47"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup><span class="anchor" id="Mayonnaise_alternatives"></span><span class="anchor" id="Imitations"></span> </p> <div class="mw-heading mw-heading3"><h3 id="Imitations">Imitations</h3></div> <p><a href="/wiki/Miracle_Whip" title="Miracle Whip">Miracle Whip</a> was developed as a less expensive imitation of mayonnaise.<sup id="cite_ref-Oxford_48-0" class="reference"><a href="#cite_note-Oxford-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> Lacking sufficient oil, it does not meet the legal definition of mayonnaise, and so is marketed as salad dressing.<sup id="cite_ref-49" class="reference"><a href="#cite_note-49"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Vegan_sandwich_(3863098026).jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Vegan_sandwich_%283863098026%29.jpg/220px-Vegan_sandwich_%283863098026%29.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Vegan_sandwich_%283863098026%29.jpg/330px-Vegan_sandwich_%283863098026%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Vegan_sandwich_%283863098026%29.jpg/440px-Vegan_sandwich_%283863098026%29.jpg 2x" data-file-width="800" data-file-height="533" /></a><figcaption>A vegan sandwich with egg-free variety of mayonnaise</figcaption></figure> <p>Egg-free imitations of mayonnaise are available for <a href="/wiki/Veganism" title="Veganism">vegans</a> and others who avoid eggs or <a href="/wiki/Cholesterol" title="Cholesterol">cholesterol</a>, or who have <a href="/wiki/Egg_allergy" title="Egg allergy">egg allergies</a>. In the U.S., these imitations cannot be labelled as "mayonnaise" because the definition of mayonnaise requires egg.<sup id="cite_ref-50" class="reference"><a href="#cite_note-50"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-fda-warning-letter_51-0" class="reference"><a href="#cite_note-fda-warning-letter-51"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> Egg-free imitations generally contain soya or pea protein as the emulsifying agent to stabilize oil droplets in water.<sup id="cite_ref-52" class="reference"><a href="#cite_note-52"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup> Well-known brands include <a href="/w/index.php?title=Nasoya_Foods&action=edit&redlink=1" class="new" title="Nasoya Foods (page does not exist)">Nasoya</a>'s Nayonaise, <a href="/wiki/Follow_Your_Heart_(company)" title="Follow Your Heart (company)">Vegenaise</a> and <a href="/wiki/Just_Mayo" title="Just Mayo">Just Mayo</a> in North America, and Plamil Egg Free in the United Kingdom.<sup id="cite_ref-eggfreemayo2_53-0" class="reference"><a href="#cite_note-eggfreemayo2-53"><span class="cite-bracket">[</span>53<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-54" class="reference"><a href="#cite_note-54"><span class="cite-bracket">[</span>54<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-55" class="reference"><a href="#cite_note-55"><span class="cite-bracket">[</span>55<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Uses">Uses</h2></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Zaanse_mayonaise.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/87/Zaanse_mayonaise.jpg/220px-Zaanse_mayonaise.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/87/Zaanse_mayonaise.jpg/330px-Zaanse_mayonaise.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/87/Zaanse_mayonaise.jpg/440px-Zaanse_mayonaise.jpg 2x" data-file-width="1024" data-file-height="768" /></a><figcaption>Mayonnaise from the <a href="/wiki/Zaan" title="Zaan">Zaan district</a>, <a href="/wiki/North_Holland" title="North Holland">North Holland</a>, Netherlands and <a href="/wiki/French_fries" title="French fries">potato fries</a></figcaption></figure> <p>Mayonnaise is used commonly around the world, and is also a base for many other chilled sauces and <a href="/wiki/Salad_dressing" title="Salad dressing">salad dressings</a>. For example, <i><a href="/wiki/Remoulade" title="Remoulade">sauce rémoulade</a></i>, in classic French cuisine, is a mix of mayonnaise and mustard, <a href="/wiki/Gherkin" class="mw-redirect" title="Gherkin">gherkins</a>, <a href="/wiki/Caper" title="Caper">capers</a>, <a href="/wiki/Parsley" title="Parsley">parsley</a>, <a href="/wiki/Chervil" title="Chervil">chervil</a>, <a href="/wiki/Tarragon" title="Tarragon">tarragon</a>, and possibly <a href="/wiki/Anchovy_essence" title="Anchovy essence">anchovy essence</a>.<sup id="cite_ref-56" class="reference"><a href="#cite_note-56"><span class="cite-bracket">[</span>56<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Chile">Chile</h3></div> <p>Chile is the world's third major per capita consumer of mayonnaise and first in <a href="/wiki/Latin_America" title="Latin America">Latin America</a>.<sup id="cite_ref-:0_57-0" class="reference"><a href="#cite_note-:0-57"><span class="cite-bracket">[</span>57<span class="cite-bracket">]</span></a></sup> Commercial mayonnaise became widely accessible in the 1980s.<sup id="cite_ref-:0_57-1" class="reference"><a href="#cite_note-:0-57"><span class="cite-bracket">[</span>57<span class="cite-bracket">]</span></a></sup> It is a common topping for <a href="/wiki/Completo" title="Completo">completos</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (August 2021)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading3"><h3 id="Europe">Europe</h3></div> <p>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 <i>Warenwetbesluit Gereserveerde aanduidingen</i> in article 4.<sup id="cite_ref-58" class="reference"><a href="#cite_note-58"><span class="cite-bracket">[</span>58<span class="cite-bracket">]</span></a></sup> Most available brands easily exceed these targets.<sup id="cite_ref-59" class="reference"><a href="#cite_note-59"><span class="cite-bracket">[</span>59<span class="cite-bracket">]</span></a></sup> In countries influenced by <a href="/wiki/French_culture" class="mw-redirect" title="French culture">French culture</a>, mustard is also a common ingredient that acts as an additional emulsifier.<sup id="cite_ref-60" class="reference"><a href="#cite_note-60"><span class="cite-bracket">[</span>60<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Japan">Japan</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Kewpie_(mayonnaise)" title="Kewpie (mayonnaise)">Kewpie (mayonnaise)</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:2016_0529_Kewpie_mayonnaise_NL.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/10/2016_0529_Kewpie_mayonnaise_NL.jpg/220px-2016_0529_Kewpie_mayonnaise_NL.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/10/2016_0529_Kewpie_mayonnaise_NL.jpg/330px-2016_0529_Kewpie_mayonnaise_NL.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/10/2016_0529_Kewpie_mayonnaise_NL.jpg/440px-2016_0529_Kewpie_mayonnaise_NL.jpg 2x" data-file-width="2560" data-file-height="1920" /></a><figcaption>Kewpie mayonnaise</figcaption></figure> <p>Japanese mayonnaise is typically made with <a href="/wiki/Rice_vinegar" title="Rice vinegar">rice vinegar</a>, which gives it a flavor different from mayonnaise made from distilled vinegar.<sup id="cite_ref-61" class="reference"><a href="#cite_note-61"><span class="cite-bracket">[</span>61<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-62" class="reference"><a href="#cite_note-62"><span class="cite-bracket">[</span>62<span class="cite-bracket">]</span></a></sup> Apart from salads, it is popular with dishes such as <i><a href="/wiki/Okonomiyaki" title="Okonomiyaki">okonomiyaki</a>, <a href="/wiki/Takoyaki" title="Takoyaki">takoyaki</a></i> and <i><a href="/wiki/Yakisoba" title="Yakisoba">yakisoba</a></i> and may also accompany <i><a href="/wiki/Tonkatsu" title="Tonkatsu">katsu</a></i> and <i><a href="/wiki/Karaage" title="Karaage">karaage</a></i>.<sup id="cite_ref-63" class="reference"><a href="#cite_note-63"><span class="cite-bracket">[</span>63<span class="cite-bracket">]</span></a></sup> It is most often sold in soft plastic squeeze bottles. Its texture is thicker than most Western commercial mayonnaise.<sup id="cite_ref-64" class="reference"><a href="#cite_note-64"><span class="cite-bracket">[</span>64<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Kewpie_(mayonnaise)" title="Kewpie (mayonnaise)">Kewpie</a> (Q.P.) is the most popular brand of Japanese mayonnaise,<sup id="cite_ref-65" class="reference"><a href="#cite_note-65"><span class="cite-bracket">[</span>65<span class="cite-bracket">]</span></a></sup> advertised with a <a href="/wiki/Kewpie_doll" class="mw-redirect" title="Kewpie doll">Kewpie doll</a> logo. The vinegar is a proprietary blend containing apple and malt vinegars.<sup id="cite_ref-66" class="reference"><a href="#cite_note-66"><span class="cite-bracket">[</span>66<span class="cite-bracket">]</span></a></sup> The Kewpie company was started in 1925 by Tochiro Nakashima, whose goal was to create a condiment that made eating vegetables more enjoyable.<sup id="cite_ref-67" class="reference"><a href="#cite_note-67"><span class="cite-bracket">[</span>67<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Russia">Russia</h3></div> <p>Mayonnaise is very popular in Russia, where it is made with <a href="/wiki/Sunflower_oil" title="Sunflower oil">sunflower oil</a> and <a href="/wiki/Soybean_oil" title="Soybean oil">soybean oil</a>. A 2004 study showed that Russia is the only market in Europe where more mayonnaise than <a href="/wiki/Ketchup" title="Ketchup">ketchup</a> is sold. It is used as a sauce in the most popular salads in Russia, such as <a href="/wiki/Olivier_salad" title="Olivier salad">Olivier salad</a> (also known as Russian salad), <a href="/wiki/Dressed_herring" title="Dressed herring">dressed herring</a>, and many others. Leading brands are Calvé (marketed by <a href="/wiki/Unilever" title="Unilever">Unilever</a>) and Sloboda (marketed by Efko).<sup id="cite_ref-68" class="reference"><a href="#cite_note-68"><span class="cite-bracket">[</span>68<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="United_States">United States</h3></div> <p>Commercial mayonnaise marketed in jars originated in <a href="/wiki/Philadelphia" title="Philadelphia">Philadelphia</a> in 1907 when Amelia Schlorer began marketing a mayonnaise recipe originally used in salads sold in her family's grocery store. <a href="/wiki/Mrs._Schlorer%27s" title="Mrs. Schlorer's">Mrs. Schlorer's</a> mayonnaise was an instant success with local customers and eventually grew into the Schlorer Delicatessen Company.<sup id="cite_ref-69" class="reference"><a href="#cite_note-69"><span class="cite-bracket">[</span>69<span class="cite-bracket">]</span></a></sup> Around the same time in New York City, a family from <a href="/wiki/Vetschau" title="Vetschau">Vetschau</a>, Germany, at <a href="/wiki/Hellmann%27s_and_Best_Foods" title="Hellmann's and Best Foods">Richard Hellmann's</a> 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 <a href="/wiki/Eastern_United_States" title="Eastern United States">Eastern United States</a> and as <i>Best Foods Mayonnaise</i> in the <a href="/wiki/Western_United_States" title="Western United States">Western United States</a>.<sup id="cite_ref-70" class="reference"><a href="#cite_note-70"><span class="cite-bracket">[</span>70<span class="cite-bracket">]</span></a></sup> Mayonnaise sales are about <a href="/wiki/US$" class="mw-redirect" title="US$">US$</a>1.3 billion per year in the U.S.<sup id="cite_ref-71" class="reference"><a href="#cite_note-71"><span class="cite-bracket">[</span>71<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Nutritional_information">Nutritional information</h2></div> <p>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,<sup id="cite_ref-72" class="reference"><a href="#cite_note-72"><span class="cite-bracket">[</span>72<span class="cite-bracket">]</span></a></sup> 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.<sup id="cite_ref-Mayonnaise_Manufacture_46-1" class="reference"><a href="#cite_note-Mayonnaise_Manufacture-46"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup> 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.<sup id="cite_ref-73" class="reference"><a href="#cite_note-73"><span class="cite-bracket">[</span>73<span class="cite-bracket">]</span></a></sup> </p><p>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 <a href="/wiki/Water_activity" title="Water activity">water activity</a> <i>a</i><sub><i>w</i></sub> of 0.925, restricts the growth of yeasts, a few bacteria and molds.<sup id="cite_ref-74" class="reference"><a href="#cite_note-74"><span class="cite-bracket">[</span>74<span class="cite-bracket">]</span></a></sup> Yeasts of the genus Saccharomyces, <i>Lactobacillus fructivorans,</i> and <i>Zygosaccharomyces bailii</i> are the species responsible for the spoilage of mayonnaise. The characteristics of spoilage caused by <i>Z. bailli</i> are product separation and a "yeasty" odor. A study suggests that adding encapsulated cells of <i><a href="/wiki/Bifidobacterium_bifidum" title="Bifidobacterium bifidum">Bifidobacterium bifidum</a></i> and <i><a href="/wiki/B._infantis" class="mw-redirect" title="B. infantis">B. infantis</a></i> prolongs the life of mayonnaise up to 12 weeks without microorganism spoilage.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (August 2021)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading2"><h2 id="Salmonella"><i>Salmonella</i></h2></div> <p>Mayonnaise, both commercially processed and home-made, has been associated with illnesses from <i><a href="/wiki/Salmonella" title="Salmonella">Salmonella</a></i> globally. The source of the <i>Salmonella</i> has been confirmed to be raw eggs.<sup id="cite_ref-75" class="reference"><a href="#cite_note-75"><span class="cite-bracket">[</span>75<span class="cite-bracket">]</span></a></sup> 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 <i>Salmonella</i> from contaminated mayonnaise made by a large kitchen. The pH of the mayonnaise was found to be 5.1, with <i>Salmonella</i> counts of 180,000 <a href="/wiki/Colony-forming_unit" title="Colony-forming unit">CFU</a>/g. The second outbreak, also in Denmark, caused 41 infections with two fatalities. The pH of the contaminated mayonnaise was 6.0, with <i>Salmonella</i> 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 six fatalities. In 1984 in the US, 404 people became ill and nine died in a New York City hospital due to hospital-prepared mayonnaise.<sup id="cite_ref-76" class="reference"><a href="#cite_note-76"><span class="cite-bracket">[</span>76<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-77" class="reference"><a href="#cite_note-77"><span class="cite-bracket">[</span>77<span class="cite-bracket">]</span></a></sup> 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.<sup id="cite_ref-78" class="reference"><a href="#cite_note-78"><span class="cite-bracket">[</span>78<span class="cite-bracket">]</span></a></sup> Some brands use <a href="/wiki/Pasteurized_eggs" title="Pasteurized eggs">pasteurized eggs</a> which would reduce this risk factor.<sup id="cite_ref-79" class="reference"><a href="#cite_note-79"><span class="cite-bracket">[</span>79<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2></div> <style data-mw-deduplicate="TemplateStyles:r1259569809">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output .portalbox-entry{display:table-row;font-size:85%;line-height:110%;height:1.9em;font-style:italic;font-weight:bold}.mw-parser-output .portalbox-image{display:table-cell;padding:0.2em;vertical-align:middle;text-align:center}.mw-parser-output .portalbox-link{display:table-cell;padding:0.2em 0.2em 0.2em 0.3em;vertical-align:middle}@media(min-width:720px){.mw-parser-output .portalleft{clear:left;float:left;margin:0.5em 1em 0.5em 0}.mw-parser-output .portalright{clear:right;float:right;margin:0.5em 0 0.5em 1em}}</style><ul role="navigation" aria-label="Portals" class="noprint portalbox portalborder portalright"> <li class="portalbox-entry"><span class="portalbox-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span></span><span class="portalbox-link"><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li></ul> <style data-mw-deduplicate="TemplateStyles:r1184024115">.mw-parser-output .div-col{margin-top:0.3em;column-width:30em}.mw-parser-output .div-col-small{font-size:90%}.mw-parser-output .div-col-rules{column-rule:1px solid #aaa}.mw-parser-output .div-col dl,.mw-parser-output .div-col ol,.mw-parser-output .div-col ul{margin-top:0}.mw-parser-output .div-col li,.mw-parser-output .div-col dd{page-break-inside:avoid;break-inside:avoid-column}</style><div class="div-col" style="column-width: 50em;"> <ul><li><a href="/wiki/Fritessaus" title="Fritessaus">Fritessaus</a></li> <li><a href="/wiki/Joppiesaus" class="mw-redirect" title="Joppiesaus">Joppiesaus</a></li> <li><a href="/wiki/Peri-peri" class="mw-redirect" title="Peri-peri">Peri-peri</a>, added to mayo to make <i>perinaise</i></li> <li><a href="/wiki/Salad_cream" title="Salad cream">Salad cream</a></li> <li><a href="/wiki/List_of_condiments" title="List of condiments">List of condiments</a></li> <li><a href="/wiki/Dip_(food)#List_of_common_dips" class="mw-redirect" title="Dip (food)">List of common dips</a></li> <li><a href="/wiki/List_of_mayonnaises" title="List of mayonnaises">List of mayonnaises</a></li> <li><a href="/wiki/List_of_sauces" title="List of sauces">List of sauces</a></li></ul> </div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-columns references-column-width" style="column-width: 30em;"> <ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.lexico.com/definition/mayonnaise">"mayonnaise"</a>. <i><a href="/wiki/Oxford_English_Dictionary" title="Oxford English Dictionary">Oxford English Dictionary</a></i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20201026005953/https://www.lexico.com/definition/mayonnaise">Archived</a> from the original on 26 October 2020<span class="reference-accessdate">. Retrieved <span class="nowrap">15 June</span> 2022</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Oxford+English+Dictionary&rft.atitle=mayonnaise&rft_id=https%3A%2F%2Fwww.lexico.com%2Fdefinition%2Fmayonnaise&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-Merriam-Webster-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-Merriam-Webster_2-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.merriam-webster.com/dictionary/mayo">"mayo"</a>. <i><a href="/wiki/Merriam-Webster" title="Merriam-Webster">Merriam-Webster.com Dictionary</a></i>. Merriam-Webster<span class="reference-accessdate">. Retrieved <span class="nowrap">14 February</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Merriam-Webster.com+Dictionary&rft.atitle=mayo&rft_id=https%3A%2F%2Fwww.merriam-webster.com%2Fdictionary%2Fmayo&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text">Holly Herrick, <i>The French Cook: Sauces</i>, 2013, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1423632397" title="Special:BookSources/1423632397">1423632397</a></span> </li> <li id="cite_note-def-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-def_4-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMcGee2004" class="citation book cs1">McGee, Harold (2004). <i>On Food and Cooking : The Science and Lore of the Kitchen</i> (2nd ed.). New York: Scribner. p. 633. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0684800011" title="Special:BookSources/978-0684800011"><bdi>978-0684800011</bdi></a>. <q>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.</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=On+Food+and+Cooking+%3A+The+Science+and+Lore+of+the+Kitchen&rft.place=New+York&rft.pages=633&rft.edition=2nd&rft.pub=Scribner&rft.date=2004&rft.isbn=978-0684800011&rft.aulast=McGee&rft.aufirst=Harold&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-eggfreemayo-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-eggfreemayo_5-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMoranMoran2012" class="citation book cs1">Moran, Victoria; Moran, Adair (2012). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=RSyom6UrjlUC&pg=PT168"><i>Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World</i></a>. Penguin. p. 168. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781101580622" title="Special:BookSources/9781101580622"><bdi>9781101580622</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">28 November</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Main+Street+Vegan%3A+Everything+You+Need+to+Know+to+Eat+Healthfully+and+Live+Compassionately+in+the+Real+World&rft.pages=168&rft.pub=Penguin&rft.date=2012&rft.isbn=9781101580622&rft.aulast=Moran&rft.aufirst=Victoria&rft.au=Moran%2C+Adair&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DRSyom6UrjlUC%26pg%3DPT168&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-Glenn-6"><span class="mw-cite-backlink">^ <a href="#cite_ref-Glenn_6-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Glenn_6-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGlennLarsen2013" class="citation book cs1">Glenn, Joshua; Larsen, Elizabeth F. (2013). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=NrCWLaCkHXAC&dq=mayonnaise+spanish+french&pg=PA158"><i>Unbored: The Essential Field Guide to Serious Fun</i></a>. Bloomsbury Publishing Plc. p. 158. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-14-08830-25-3" title="Special:BookSources/978-14-08830-25-3"><bdi>978-14-08830-25-3</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20230513141255/https://books.google.com/books?id=NrCWLaCkHXAC&dq=mayonnaise+spanish+french&pg=PA158">Archived</a> from the original on 13 May 2023<span class="reference-accessdate">. Retrieved <span class="nowrap">19 March</span> 2023</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Unbored%3A+The+Essential+Field+Guide+to+Serious+Fun&rft.pages=158&rft.pub=Bloomsbury+Publishing+Plc&rft.date=2013&rft.isbn=978-14-08830-25-3&rft.aulast=Glenn&rft.aufirst=Joshua&rft.au=Larsen%2C+Elizabeth+F.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DNrCWLaCkHXAC%26dq%3Dmayonnaise%2Bspanish%2Bfrench%26pg%3DPA158&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAragon2009" class="citation journal cs1">Aragon, Marine (2009). <a rel="nofollow" class="external text" href="https://www.jstor.org/stable/43344390">"La sauce des tropes dans le lexique de la gastronomie française : approche sémantique et pragmatique"</a>. <i>Neuphilologische Mitteilungen</i>. <b>110</b> (1): 7–26. <a href="/wiki/JSTOR_(identifier)" class="mw-redirect" title="JSTOR (identifier)">JSTOR</a> <a rel="nofollow" class="external text" href="https://www.jstor.org/stable/43344390">43344390</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20220318163427/https://www.jstor.org/stable/43344390">Archived</a> from the original on 18 March 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">18 March</span> 2022</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Neuphilologische+Mitteilungen&rft.atitle=La+sauce+des+tropes+dans+le+lexique+de+la+gastronomie+fran%C3%A7aise+%3A+approche+s%C3%A9mantique+et+pragmatique&rft.volume=110&rft.issue=1&rft.pages=7-26&rft.date=2009&rft_id=https%3A%2F%2Fwww.jstor.org%2Fstable%2F43344390%23id-name%3DJSTOR&rft.aulast=Aragon&rft.aufirst=Marine&rft_id=https%3A%2F%2Fwww.jstor.org%2Fstable%2F43344390&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFHéron_de_Villefosse1971" class="citation journal cs1">Héron de Villefosse, Éloge (1971). <a rel="nofollow" class="external text" href="https://www.jstor.org/stable/44600984">"Éloge des Délices de la Table"</a>. <i>Revue des Deux Mondes (1829–1971)</i>: 116. <a href="/wiki/JSTOR_(identifier)" class="mw-redirect" title="JSTOR (identifier)">JSTOR</a> <a rel="nofollow" class="external text" href="https://www.jstor.org/stable/44600984">44600984</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20220318164343/https://www.jstor.org/stable/44600984">Archived</a> from the original on 18 March 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">18 March</span> 2022</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Revue+des+Deux+Mondes+%281829%E2%80%931971%29&rft.atitle=%C3%89loge+des+D%C3%A9lices+de+la+Table&rft.pages=116&rft.date=1971&rft_id=https%3A%2F%2Fwww.jstor.org%2Fstable%2F44600984%23id-name%3DJSTOR&rft.aulast=H%C3%A9ron+de+Villefosse&rft.aufirst=%C3%89loge&rft_id=https%3A%2F%2Fwww.jstor.org%2Fstable%2F44600984&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFTrudgill2021" class="citation book cs1">Trudgill, Peter (2021). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=cBVEEAAAQBAJ&dq=mayonnaise+mahon&pg=PA51"><i>European Language Matters: English in Its European Context</i></a>. Cambridge University Press. pp. 50–51. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-11-08832-96-0" title="Special:BookSources/978-11-08832-96-0"><bdi>978-11-08832-96-0</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20230507081020/https://books.google.com/books?id=cBVEEAAAQBAJ&dq=mayonnaise+mahon&pg=PA51">Archived</a> from the original on 7 May 2023<span class="reference-accessdate">. Retrieved <span class="nowrap">19 March</span> 2023</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=European+Language+Matters%3A+English+in+Its+European+Context&rft.pages=50-51&rft.pub=Cambridge+University+Press&rft.date=2021&rft.isbn=978-11-08832-96-0&rft.aulast=Trudgill&rft.aufirst=Peter&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DcBVEEAAAQBAJ%26dq%3Dmayonnaise%2Bmahon%26pg%3DPA51&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-10">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFRevista2006" class="citation journal cs1">Revista, Litoral (2006). <a rel="nofollow" class="external text" href="https://www.jstor.org/stable/43433620">"Salsa Mayonesa"</a>. <i>Litoral</i>. <b>241</b> (241): 165. <a href="/wiki/JSTOR_(identifier)" class="mw-redirect" title="JSTOR (identifier)">JSTOR</a> <a rel="nofollow" class="external text" href="https://www.jstor.org/stable/43433620">43433620</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20220318163424/https://www.jstor.org/stable/43433620">Archived</a> from the original on 18 March 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">18 March</span> 2022</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Litoral&rft.atitle=Salsa+Mayonesa&rft.volume=241&rft.issue=241&rft.pages=165&rft.date=2006&rft_id=https%3A%2F%2Fwww.jstor.org%2Fstable%2F43433620%23id-name%3DJSTOR&rft.aulast=Revista&rft.aufirst=Litoral&rft_id=https%3A%2F%2Fwww.jstor.org%2Fstable%2F43433620&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFRupp2015" class="citation web cs1">Rupp, Rebecca (8 January 2015). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20220118212851/https://www.nationalgeographic.com/culture/article/are-french-fries-truly-french">"Are French Fries Truly French?"</a>. <i>Culture</i>. Archived from <a rel="nofollow" class="external text" href="https://www.nationalgeographic.com/culture/article/are-french-fries-truly-french">the original</a> on 18 January 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">26 October</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Culture&rft.atitle=Are+French+Fries+Truly+French%3F&rft.date=2015-01-08&rft.aulast=Rupp&rft.aufirst=Rebecca&rft_id=https%3A%2F%2Fwww.nationalgeographic.com%2Fculture%2Farticle%2Fare-french-fries-truly-french&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-ilegems1-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-ilegems1_12-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFIlegems1993" class="citation book cs1 cs1-prop-foreign-lang-source">Ilegems, Paul (1993). <i>De Frietkotcultuur</i> (in Dutch). Loempia. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-90-6771-325-2" title="Special:BookSources/978-90-6771-325-2"><bdi>978-90-6771-325-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=De+Frietkotcultuur&rft.pub=Loempia&rft.date=1993&rft.isbn=978-90-6771-325-2&rft.aulast=Ilegems&rft.aufirst=Paul&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-13"><span class="mw-cite-backlink"><b><a href="#cite_ref-13">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSwalec2010" class="citation news cs1">Swalec, Andrea (28 July 2010). <a rel="nofollow" class="external text" href="https://www.reuters.com/article/us-belgium-food-fries-idUSTRE66R1JI20100728">"In Belgium, frites aren't small potatoes"</a>. <i>Reuters</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20220303052447/https://www.reuters.com/article/us-belgium-food-fries-idUSTRE66R1JI20100728">Archived</a> from the original on 3 March 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">26 October</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Reuters&rft.atitle=In+Belgium%2C+frites+aren%27t+small+potatoes&rft.date=2010-07-28&rft.aulast=Swalec&rft.aufirst=Andrea&rft_id=https%3A%2F%2Fwww.reuters.com%2Farticle%2Fus-belgium-food-fries-idUSTRE66R1JI20100728&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-:1-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-:1_14-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPelfort2019" class="citation web cs1">Pelfort, Pep (24 November 2019). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20200403081953/http://www.cegmenorca.org/maonesa.htm">"La Vertadera Història de la Salsa Maonesa Altrament Dita Aioli BO"</a> [The True History of Mayonnaise Sauce Otherwise Called Aioli BO]. <i>cegmenorca.org</i>. Archived from <a rel="nofollow" class="external text" href="http://www.cegmenorca.org/maonesa.htm">the original</a> on 3 April 2020<span class="reference-accessdate">. Retrieved <span class="nowrap">8 April</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=cegmenorca.org&rft.atitle=La+Vertadera+Hist%C3%B2ria+de+la+Salsa+Maonesa+Altrament+Dita+Aioli+BO&rft.date=2019-11-24&rft.aulast=Pelfort&rft.aufirst=Pep&rft_id=http%3A%2F%2Fwww.cegmenorca.org%2Fmaonesa.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-Mazas-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-Mazas_15-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMartín_Mazas2008" class="citation book cs1">Martín Mazas, Eduardo (2008). <i>Teodoro Bardají Mas, el precursor de la cocina moderna en España</i>. Ciudad de edición.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Teodoro+Bardaj%C3%AD+Mas%2C+el+precursor+de+la+cocina+moderna+en+Espa%C3%B1a&rft.pub=Ciudad+de+edici%C3%B3n&rft.date=2008&rft.aulast=Mart%C3%ADn+Mazas&rft.aufirst=Eduardo&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-Soví-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-Soví_16-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAnónimo1979" class="citation book cs1">Anónimo (1979). <i>Llibre de Sent Soví</i>. Ed. Barcino.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Llibre+de+Sent+Sov%C3%AD&rft.pub=Ed.+Barcino&rft.date=1979&rft.au=An%C3%B3nimo&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-Altamiras-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-Altamiras_17-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFJuan_de_Altamiras1745" class="citation book cs1">Juan de Altamiras (1745). <i>Nuevo Arte de Cocina</i>. Ed. La Val de Onsera. p. 101.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Nuevo+Arte+de+Cocina&rft.pages=101&rft.pub=Ed.+La+Val+de+Onsera&rft.date=1745&rft.au=Juan+de+Altamiras&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-Mitford-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-Mitford_18-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMitford,_Nancy;_Amanda_Foreman2001" class="citation book cs1">Mitford, Nancy; Amanda Foreman (2001). <i>Madame de Pompadour</i> (reimpresa ed.). NYRB Classics. p. 214. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/094032265X" title="Special:BookSources/094032265X"><bdi>094032265X</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Madame+de+Pompadour&rft.pages=214&rft.edition=reimpresa&rft.pub=NYRB+Classics&rft.date=2001&rft.isbn=094032265X&rft.au=Mitford%2C+Nancy%3B+Amanda+Foreman&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span><span class="cs1-maint citation-comment"><code class="cs1-code">{{<a href="/wiki/Template:Cite_book" title="Template:Cite book">cite book</a>}}</code>: CS1 maint: multiple names: authors list (<a href="/wiki/Category:CS1_maint:_multiple_names:_authors_list" title="Category:CS1 maint: multiple names: authors list">link</a>)</span></span> </li> <li id="cite_note-Baradaji-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-Baradaji_19-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBardají_Mas,_Teodoro1928" class="citation book cs1"><a href="/w/index.php?title=Teodoro_Bardaj%C3%AD&action=edit&redlink=1" class="new" title="Teodoro Bardají (page does not exist)">Bardají Mas, Teodoro</a> (1928). <i>La salsa mahonesa</i>. 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Angües: La Val de Onsera. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/433597489">433597489</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=La+salsa+mahonesa+antes+y+despu%C3%A9s+de+Teodoro+Bardaj%C3%AD&rft.place=Ang%C3%BCes&rft.pub=La+Val+de+Onsera&rft.date=1999&rft_id=info%3Aoclcnum%2F433597489&rft.aulast=Pisa+Villarroya&rft.aufirst=Jos%C3%A9+M.%C2%AA&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-segunda-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-segunda_21-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDr._Thebussem1998" class="citation book cs1">Dr. Thebussem (1998). <i>Segunda ristra de ajos</i>. Zaragoza: La Val de Onsera. pp. 217–219. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9788488518293" title="Special:BookSources/9788488518293"><bdi>9788488518293</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Segunda+ristra+de+ajos&rft.place=Zaragoza&rft.pages=217-219&rft.pub=La+Val+de+Onsera&rft.date=1998&rft.isbn=9788488518293&rft.au=Dr.+Thebussem&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-Vanrell-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-Vanrell_22-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLorenzo_Lafuente_Vanrell1914" class="citation magazine cs1">Lorenzo Lafuente Vanrell (June 1914). "La salsa mayonesa". <i>Revista de Menorca</i>. No. tomo IX, cuaderno VI. Mahón.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Revista+de+Menorca&rft.atitle=La+salsa+mayonesa&rft.issue=tomo+IX%2C+cuaderno+VI&rft.date=1914-06&rft.au=Lorenzo+Lafuente+Vanrell&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-grimod-23"><span class="mw-cite-backlink"><b><a href="#cite_ref-grimod_23-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGrimod_de_La_Reynière1808" class="citation book cs1">Grimod de La Reynière, A.B.L. (1808). <a rel="nofollow" class="external text" href="https://archive.org/details/manueldesamphit00renagoog"><i>Manuel des amphitryons</i></a>. Capelle et Renand. p. <a rel="nofollow" class="external text" href="https://archive.org/details/manueldesamphit00renagoog/page/n133">99</a><span class="reference-accessdate">. Retrieved <span class="nowrap">1 July</span> 2018</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Manuel+des+amphitryons&rft.pages=99&rft.pub=Capelle+et+Renand&rft.date=1808&rft.aulast=Grimod+de+La+Reyni%C3%A8re&rft.aufirst=A.B.L.&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fmanueldesamphit00renagoog&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-24">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFViard1806" class="citation book cs1">Viard, André (17–1834) Auteur du texte (1806). <a rel="nofollow" class="external text" href="https://gallica.bnf.fr/ark:/12148/bpt6k110705g"><i>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,...</i></a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20211201105620/https://gallica.bnf.fr/ark:/12148/bpt6k110705g">Archived</a> from the original on 1 December 2021<span class="reference-accessdate">. Retrieved <span class="nowrap">26 November</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Le+cuisinier+imp%C3%A9rial%2C+ou+L%27art+de+faire+la+cuisine+et+la+p%C3%A2tisserie+pour+toutes+les+fortunes%2C+avec+diff%C3%A9rentes+recettes+d%27office+et+de+fruits+confits+et+la+mani%C3%A8re+de+servir+une+table+depuis+vingt+jusqu%27%C3%A0+soixante+couverts+%2F+par+A.+Viard%2C...&rft.date=1806&rft.aulast=Viard&rft.aufirst=Andr%C3%A9+%2817%E2%80%931834%29+Auteur+du+texte&rft_id=https%3A%2F%2Fgallica.bnf.fr%2Fark%3A%2F12148%2Fbpt6k110705g&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span><span class="cs1-maint citation-comment"><code class="cs1-code">{{<a href="/wiki/Template:Cite_book" title="Template:Cite book">cite book</a>}}</code>: CS1 maint: numeric names: authors list (<a href="/wiki/Category:CS1_maint:_numeric_names:_authors_list" title="Category:CS1 maint: numeric names: authors list">link</a>)</span></span> </li> <li id="cite_note-25"><span class="mw-cite-backlink"><b><a href="#cite_ref-25">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://culture.uliege.be/jcms/prod_199862/fr/maho-magno-bayo-ou-mayo-1re-partie?part=2">"Maho, magno, bayo ou mayo ? – 1re partie"</a>. <i>culture.uliege.be</i> (in French). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20211126113139/https://culture.uliege.be/jcms/prod_199862/fr/maho-magno-bayo-ou-mayo-1re-partie?part=2">Archived</a> from the original on 26 November 2021<span class="reference-accessdate">. Retrieved <span class="nowrap">26 November</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=culture.uliege.be&rft.atitle=Maho%2C+magno%2C+bayo+ou+mayo+%3F+%E2%80%93+1re+partie&rft_id=https%3A%2F%2Fculture.uliege.be%2Fjcms%2Fprod_199862%2Ffr%2Fmaho-magno-bayo-ou-mayo-1re-partie%3Fpart%3D2&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-26"><span class="mw-cite-backlink"><b><a href="#cite_ref-26">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFReference-OED-mayonnaise" class="citation encyclopaedia cs1"><span class="id-lock-subscription" title="Paid subscription required"><a rel="nofollow" class="external text" href="https://www.oed.com/view/Entry/115319">"mayonnaise"</a></span>. <i><a href="/wiki/Oxford_English_Dictionary" title="Oxford English Dictionary">Oxford English Dictionary</a></i> (Online ed.). <a href="/wiki/Oxford_University_Press" title="Oxford University Press">Oxford University Press</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=mayonnaise&rft.btitle=Oxford+English+Dictionary&rft.edition=Online&rft.pub=Oxford+University+Press&rft_id=https%3A%2F%2Fwww.oed.com%2Fview%2FEntry%2F115319&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span> <span style="font-size:0.95em; font-size:95%; color: var( --color-subtle, #555 )">(Subscription or <a rel="nofollow" class="external text" href="https://www.oed.com/public/login/loggingin#withyourlibrary">participating institution membership</a> required.)</span></span> </li> <li id="cite_note-27"><span class="mw-cite-backlink"><b><a href="#cite_ref-27">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFEscoffier1912" class="citation book cs1">Escoffier, Auguste (1912). <a rel="nofollow" class="external text" href="https://gallica.bnf.fr/ark:/12148/bpt6k96923116"><i>Le guide culinaire: aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier; avec la collaboration de MM. Philéas Gilbert et Émile Fétu</i></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20201021072046/https://gallica.bnf.fr/ark:/12148/bpt6k96923116">Archived</a> from the original on 21 October 2020<span class="reference-accessdate">. Retrieved <span class="nowrap">8 December</span> 2020</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Le+guide+culinaire%3A+aide-m%C3%A9moire+de+cuisine+pratique+%283e+%C3%A9dition%29+%2F+par+A.+Escoffier%3B+avec+la+collaboration+de+MM.+Phil%C3%A9as+Gilbert+et+%C3%89mile+F%C3%A9tu&rft.date=1912&rft.aulast=Escoffier&rft.aufirst=Auguste&rft_id=https%3A%2F%2Fgallica.bnf.fr%2Fark%3A%2F12148%2Fbpt6k96923116&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-28"><span class="mw-cite-backlink"><b><a href="#cite_ref-28">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.tropasdemagon.com/en-blanco-c1iiz">"Magon Barca"</a>. <i>tropasdemagon</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20190805115854/https://www.tropasdemagon.com/en-blanco-c1iiz">Archived</a> from the original on 5 August 2019<span class="reference-accessdate">. Retrieved <span class="nowrap">23 August</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=tropasdemagon&rft.atitle=Magon+Barca&rft_id=https%3A%2F%2Fwww.tropasdemagon.com%2Fen-blanco-c1iiz&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-29"><span class="mw-cite-backlink"><b><a href="#cite_ref-29">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFEstallo1999" class="citation book cs1">Estallo, Ignasi Garces (1999). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=1G0zn-QVxsYC&pg=PA74"><i>Historia antigua de Hispania</i></a>. Edicions Universitat Barcelona. p. 74. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-84-8338-107-6" title="Special:BookSources/978-84-8338-107-6"><bdi>978-84-8338-107-6</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Historia+antigua+de+Hispania&rft.pages=74&rft.pub=Edicions+Universitat+Barcelona&rft.date=1999&rft.isbn=978-84-8338-107-6&rft.aulast=Estallo&rft.aufirst=Ignasi+Garces&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D1G0zn-QVxsYC%26pg%3DPA74&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-30"><span class="mw-cite-backlink"><b><a href="#cite_ref-30">^</a></b></span> <span class="reference-text"><i><a href="/wiki/Tr%C3%A9sor_de_la_langue_fran%C3%A7aise" title="Trésor de la langue française">Trésor de la langue française</a></i>, <i><a rel="nofollow" class="external text" href="http://www.cnrtl.fr/definition/mayonnaise">s.v.</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20180621031843/http://www.cnrtl.fr/definition/mayonnaise">Archived</a> 21 June 2018 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a></i></span> </li> <li id="cite_note-oed-31"><span class="mw-cite-backlink">^ <a href="#cite_ref-oed_31-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-oed_31-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-oed_31-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><i><a href="/wiki/Oxford_English_Dictionary" title="Oxford English Dictionary">Oxford English Dictionary</a></i>, 3rd. ed, <i><a rel="nofollow" class="external text" href="http://www.oed.com/view/Entry/115319">s.v.</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20221222182206/https://www.oed.com/start;jsessionid=C72825D67E50B930522B77B3276BFE75?authRejection=true&url=%2Fview%2FEntry%2F115319">Archived</a> 22 December 2022 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a></i></span> </li> <li id="cite_note-32"><span class="mw-cite-backlink"><b><a href="#cite_ref-32">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://lema.rae.es/dpd/?key=mayonesa">"mayonesa"</a>. <i>Diccionario panhispánico de dudas</i> (in Spanish). <a href="/wiki/Real_Academia_Espa%C3%B1ola" class="mw-redirect" title="Real Academia Española">Real Academia Española</a>. October 2005. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20170828145522/http://lema.rae.es/dpd/?key=mayonesa">Archived</a> from the original on 28 August 2017<span class="reference-accessdate">. Retrieved <span class="nowrap">28 August</span> 2017</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Diccionario+panhisp%C3%A1nico+de+dudas&rft.atitle=mayonesa&rft.date=2005-10&rft_id=http%3A%2F%2Flema.rae.es%2Fdpd%2F%3Fkey%3Dmayonesa&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-trutt-33"><span class="mw-cite-backlink"><b><a href="#cite_ref-trutt_33-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFTrutterBeer2008" class="citation book cs1">Trutter, Marion; Beer, Günter (2008). <i>Culinaria Spain</i> (Special ed.). Germany: H.F. Ullmann. p. 68. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9783833147296" title="Special:BookSources/9783833147296"><bdi>9783833147296</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Culinaria+Spain&rft.place=Germany&rft.pages=68&rft.edition=Special&rft.pub=H.F.+Ullmann&rft.date=2008&rft.isbn=9783833147296&rft.aulast=Trutter&rft.aufirst=Marion&rft.au=Beer%2C+G%C3%BCnter&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-grimod211-34"><span class="mw-cite-backlink"><b><a href="#cite_ref-grimod211_34-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGrimod_de_La_Reynière1808" class="citation book cs1">Grimod de La Reynière, A.B.L. (1808). <a rel="nofollow" class="external text" href="https://archive.org/details/manueldesamphit00renagoog"><i>Manuel des amphitryons</i></a>. Capelle et Renand. p. <a rel="nofollow" class="external text" href="https://archive.org/details/manueldesamphit00renagoog/page/n251">211</a><span class="reference-accessdate">. Retrieved <span class="nowrap">1 July</span> 2018</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Manuel+des+amphitryons&rft.pages=211&rft.pub=Capelle+et+Renand&rft.date=1808&rft.aulast=Grimod+de+La+Reyni%C3%A8re&rft.aufirst=A.B.L.&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fmanueldesamphit00renagoog&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-35"><span class="mw-cite-backlink"><b><a href="#cite_ref-35">^</a></b></span> <span class="reference-text">Jean Vitaux, « Le nom des plats dans l’Histoire », chronique <i>Histoire et gastronomie</i>, sur Canal Académie, 4 novembre 2012</span> </li> <li id="cite_note-36"><span class="mw-cite-backlink"><b><a href="#cite_ref-36">^</a></b></span> <span class="reference-text"><i>Le Grand Robert</i>, <abbr>t.</abbr> 4, Paris, 2001, s.v. « Mayonnaise », <abbr>p.</abbr> 1280.</span> </li> <li id="cite_note-37"><span class="mw-cite-backlink"><b><a href="#cite_ref-37">^</a></b></span> <span class="reference-text">Joseph Favre, <i>Dictionnaire universel de cuisine. Encyclopédie illustrée d'hygiène alimentaire</i>,</span> </li> <li id="cite_note-38"><span class="mw-cite-backlink"><b><a href="#cite_ref-38">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFUde1815" class="citation book cs1">Ude, Louis Eustache (1815). <a rel="nofollow" class="external text" href="https://archive.org/details/bub_gb_xYwEAAAAYAAJ"><i>The French Cook, Or, The Art of Cookery: Developed in All Its Branches</i></a>. author. p. <a rel="nofollow" class="external text" href="https://archive.org/details/bub_gb_xYwEAAAAYAAJ/page/n45">34</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+French+Cook%2C+Or%2C+The+Art+of+Cookery%3A+Developed+in+All+Its+Branches&rft.pages=34&rft.pub=author&rft.date=1815&rft.aulast=Ude&rft.aufirst=Louis+Eustache&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fbub_gb_xYwEAAAAYAAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-39"><span class="mw-cite-backlink"><b><a href="#cite_ref-39">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFViardFouret1820" class="citation book cs1">Viard; Fouret (1820). <a rel="nofollow" class="external text" href="https://archive.org/details/bub_gb_6B5fVHfmd8kC"><i>Le cuisinier royal</i></a>. J.-N. Barba. p. <a rel="nofollow" class="external text" href="https://archive.org/details/bub_gb_6B5fVHfmd8kC/page/n86">62</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Le+cuisinier+royal&rft.pages=62&rft.pub=J.-N.+Barba&rft.date=1820&rft.au=Viard&rft.au=Fouret&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fbub_gb_6B5fVHfmd8kC&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-40"><span class="mw-cite-backlink"><b><a href="#cite_ref-40">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation news cs1"><a rel="nofollow" class="external text" href="https://www.newspapers.com/image/402118111/?terms=mayonnaise%20&match=1">"The Huddersfield Chronicle and West Yorkshire Advertiser"</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=The+Huddersfield+Chronicle+and+West+Yorkshire+Advertiser&rft_id=https%3A%2F%2Fwww.newspapers.com%2Fimage%2F402118111%2F%3Fterms%3Dmayonnaise%2520%26match%3D1&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-Exploratorium-41"><span class="mw-cite-backlink"><b><a href="#cite_ref-Exploratorium_41-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.exploratorium.edu/cooking/eggs/eggscience.html">"Science of Cooking: Science of Eggs"</a>. 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Retrieved <span class="nowrap">17 November</span> 2011</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Science+of+Cooking%3A+Science+of+Eggs&rft.pub=Exploratorium.edu&rft_id=http%3A%2F%2Fwww.exploratorium.edu%2Fcooking%2Feggs%2Feggscience.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-42"><span class="mw-cite-backlink"><b><a href="#cite_ref-42">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSegilZou2012" class="citation book cs1">Segil, Wallace; Zou, Hong (2012). <i>Eggs: Nutrition, Consumption, and Health</i>. 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P (1 May 2001). <a rel="nofollow" class="external text" href="https://www.researchgate.net/publication/248485299">"Physical and flavor stability of mayonnaise"</a>. <i>Trends in Food Science & Technology</i>. <b>12</b> (5): 157–163. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1016%2FS0924-2244%2801%2900079-6">10.1016/S0924-2244(01)00079-6</a>. <a href="/wiki/ISSN_(identifier)" class="mw-redirect" title="ISSN (identifier)">ISSN</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/issn/0924-2244">0924-2244</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Trends+in+Food+Science+%26+Technology&rft.atitle=Physical+and+flavor+stability+of+mayonnaise&rft.volume=12&rft.issue=5&rft.pages=157-163&rft.date=2001-05-01&rft_id=info%3Adoi%2F10.1016%2FS0924-2244%2801%2900079-6&rft.issn=0924-2244&rft.aulast=Depree&rft.aufirst=J.+A&rft.au=Savage%2C+G.+P&rft_id=https%3A%2F%2Fwww.researchgate.net%2Fpublication%2F248485299&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-44"><span class="mw-cite-backlink"><b><a href="#cite_ref-44">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.goodeatsfanpage.com/Season4/EA1D10.htm">"Good Eats Season 4 Episode 10 – EA1D10:The Mayo Clinic"</a>. Good Eats Fan Page. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110623231136/http://www.goodeatsfanpage.com/Season4/EA1D10.htm">Archived</a> from the original on 23 June 2011<span class="reference-accessdate">. Retrieved <span class="nowrap">8 January</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Good+Eats+Season+4+Episode+10+%E2%80%93+EA1D10%3AThe+Mayo+Clinic&rft.pub=Good+Eats+Fan+Page&rft_id=http%3A%2F%2Fwww.goodeatsfanpage.com%2FSeason4%2FEA1D10.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-45"><span class="mw-cite-backlink"><b><a href="#cite_ref-45">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFThisGladding2010" class="citation book cs1">This, Hervé; Gladding, Jody (2010). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=QB14rlPgSFUC&pg=PT51"><i>Kitchen Mysteries: Revealing the Science of Cooking</i></a> (Pbk. ed.). 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Retrieved <span class="nowrap">31 May</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Kitchen+Mysteries%3A+Revealing+the+Science+of+Cooking&rft.place=New+York&rft.pages=39&rft.edition=Pbk.&rft.pub=Columbia+University+Press&rft.date=2010&rft.isbn=978-0-231-14171-0&rft.aulast=This&rft.aufirst=Herv%C3%A9&rft.au=Gladding%2C+Jody&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DQB14rlPgSFUC%26pg%3DPT51&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-Mayonnaise_Manufacture-46"><span class="mw-cite-backlink">^ <a href="#cite_ref-Mayonnaise_Manufacture_46-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Mayonnaise_Manufacture_46-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.silverson.com/us/resource-library/application-reports/mayonnaise-manufacture">"Mayonnaise Manufacture"</a>. 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Retrieved <span class="nowrap">17 October</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Mayonnaise+Manufacture&rft.pub=Silverson+Mixers&rft_id=https%3A%2F%2Fwww.silverson.com%2Fus%2Fresource-library%2Fapplication-reports%2Fmayonnaise-manufacture&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-47"><span class="mw-cite-backlink"><b><a href="#cite_ref-47">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.ikaprocess.com/owa/ika/content.news_detail?iNews=147&iDiv=3">"IKA – 1000 liters Mayonnaise in only 10 minutes!"</a>. 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Retrieved <span class="nowrap">14 February</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=IKA+%E2%80%93+1000+liters+Mayonnaise+in+only+10+minutes%21&rft.pub=Ikaprocess.com&rft_id=http%3A%2F%2Fwww.ikaprocess.com%2Fowa%2Fika%2Fcontent.news_detail%3FiNews%3D147%26iDiv%3D3&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-Oxford-48"><span class="mw-cite-backlink"><b><a href="#cite_ref-Oxford_48-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAndrew_F._Smith2007" class="citation book cs1">Andrew F. Smith (2007). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=AoWlCmNDA3QC&q=miracle+whip&pg=PA370"><i>The Oxford Companion to American Food and Drink</i></a>. Oxford University Press, USA. p. 370. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780195307962" title="Special:BookSources/9780195307962"><bdi>9780195307962</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">4 December</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Oxford+Companion+to+American+Food+and+Drink&rft.pages=370&rft.pub=Oxford+University+Press%2C+USA&rft.date=2007&rft.isbn=9780195307962&rft.au=Andrew+F.+Smith&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DAoWlCmNDA3QC%26q%3Dmiracle%2Bwhip%26pg%3DPA370&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-49"><span class="mw-cite-backlink"><b><a href="#cite_ref-49">^</a></b></span> <span class="reference-text"><a href="/wiki/Melissa_Clark" title="Melissa Clark">Melissa Clark</a>, "Miracle Whip vs. Mayonnaise", <i>Real Simple</i>, <a rel="nofollow" class="external text" href="https://www.realsimple.com/food-recipes/shopping-storing/food/miracle-whip-mayonnaise">July 30, 2004</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20190228161853/https://www.realsimple.com/food-recipes/shopping-storing/food/miracle-whip-mayonnaise">Archived</a> 28 February 2019 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a></span> </li> <li id="cite_note-50"><span class="mw-cite-backlink"><b><a href="#cite_ref-50">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=169.140">"CFR – Code of Federal Regulations Title 21"</a>. Accessdata.fda.gov. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20160302153326/http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=169.140">Archived</a> from the original on 2 March 2016<span class="reference-accessdate">. Retrieved <span class="nowrap">12 February</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=CFR+%E2%80%93+Code+of+Federal+Regulations+Title+21&rft.pub=Accessdata.fda.gov&rft_id=http%3A%2F%2Fwww.accessdata.fda.gov%2Fscripts%2Fcdrh%2Fcfdocs%2Fcfcfr%2Fcfrsearch.cfm%3Ffr%3D169.140&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-fda-warning-letter-51"><span class="mw-cite-backlink"><b><a href="#cite_ref-fda-warning-letter_51-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.fda.gov/ICECI/EnforcementActions/WarningLetters/2015/ucm458824.htm">"Hampton Creek Foods 8/12/15"</a>. 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Retrieved <span class="nowrap">9 September</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Hampton+Creek+Foods+8%2F12%2F15&rft.pub=Fda.gov&rft.date=2015-08-20&rft_id=https%3A%2F%2Fwww.fda.gov%2FICECI%2FEnforcementActions%2FWarningLetters%2F2015%2Fucm458824.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-52"><span class="mw-cite-backlink"><b><a href="#cite_ref-52">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation book cs1"><a rel="nofollow" class="external text" href="https://books.google.com/books?id=O-t9BAAAQBAJ&pg=RA2-PA670"><i>Encyclopedia of Food and Health</i></a>. Academic Press. 26 August 2015. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780123849533" title="Special:BookSources/9780123849533"><bdi>9780123849533</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Encyclopedia+of+Food+and+Health&rft.pub=Academic+Press&rft.date=2015-08-26&rft.isbn=9780123849533&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DO-t9BAAAQBAJ%26pg%3DRA2-PA670&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-eggfreemayo2-53"><span class="mw-cite-backlink"><b><a href="#cite_ref-eggfreemayo2_53-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMoranMoran2012" class="citation book cs1">Moran, Victoria; Moran, Adair (2012). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=RSyom6UrjlUC&pg=PT168"><i>Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World</i></a>. Penguin Publishing Group. p. 168. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-101-58062-2" title="Special:BookSources/978-1-101-58062-2"><bdi>978-1-101-58062-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Main+Street+Vegan%3A+Everything+You+Need+to+Know+to+Eat+Healthfully+and+Live+Compassionately+in+the+Real+World&rft.pages=168&rft.pub=Penguin+Publishing+Group&rft.date=2012&rft.isbn=978-1-101-58062-2&rft.aulast=Moran&rft.aufirst=Victoria&rft.au=Moran%2C+Adair&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DRSyom6UrjlUC%26pg%3DPT168&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-54"><span class="mw-cite-backlink"><b><a href="#cite_ref-54">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGoldstein2013" class="citation web cs1">Goldstein, Katherine (27 December 2013). <a rel="nofollow" class="external text" href="http://www.slate.com/blogs/browbeat/2013/12/27/vegenaise_vs_mayonnaise_why_vegan_substitute_mayo_is_better_than_regular.html">"Vegenaise vs. Mayonnaise: Why Vegan-substitute mayo is better than regular mayonanaise"</a>. 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Retrieved <span class="nowrap">27 August</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Vegenaise+vs.+Mayonnaise%3A+Why+Vegan-substitute+mayo+is+better+than+regular+mayonanaise&rft.pub=Slate.com&rft.date=2013-12-27&rft.aulast=Goldstein&rft.aufirst=Katherine&rft_id=http%3A%2F%2Fwww.slate.com%2Fblogs%2Fbrowbeat%2F2013%2F12%2F27%2Fvegenaise_vs_mayonnaise_why_vegan_substitute_mayo_is_better_than_regular.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-55"><span class="mw-cite-backlink"><b><a href="#cite_ref-55">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20220319201641/https://www.plamilfoods.co.uk/egg-free-mayo/">"Plamil: Egg Free Mayonnaise"</a>. 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London: Hamlyn. p. 1054. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780600620426" title="Special:BookSources/9780600620426"><bdi>9780600620426</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Larousse+Gastronomique&rft.place=London&rft.pages=1054&rft.edition=Updated&rft.pub=Hamlyn&rft.date=2009&rft.isbn=9780600620426&rft.aulast=Robuchon&rft.aufirst=Jo%C3%ABl&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-:0-57"><span class="mw-cite-backlink">^ <a href="#cite_ref-:0_57-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:0_57-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20051126165454/http://www.latinamerican-markets.com/chile---consumo-de-mayonesa">"Chile – Consumo de mayonesa | Latin American Markets"</a>. 26 November 2005. 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Retrieved <span class="nowrap">30 January</span> 2014</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Wet-+en+regelgeving+%E2%80%93+Warenwetbesluit+Gereserveerde+aanduidingen+%E2%80%93+BWBR0009499&rft.pub=wetten.nl&rft.date=1998-03-24&rft_id=http%3A%2F%2Fwetten.overheid.nl%2FBWBR0009499%2FArtikel4%2Fgeldigheidsdatum_31-01-2014&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-59"><span class="mw-cite-backlink"><b><a href="#cite_ref-59">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070914002040/http://www.foodanddrinkeurope.com/news/ng.asp?id=51737-mayonnaise-sales-hit">"Mayonnaise sales in Europe"</a>. Foodanddrinkeurope.com. 29 April 2004. 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Science Project Ideas. 1 October 2010. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20191030224111/http://www.scienceprojectideas.co.uk/making-emulsion.html">Archived</a> from the original on 30 October 2019<span class="reference-accessdate">. Retrieved <span class="nowrap">17 November</span> 2011</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Making+an+Emulsion&rft.pub=Science+Project+Ideas&rft.date=2010-10-01&rft_id=http%3A%2F%2Fwww.scienceprojectideas.co.uk%2Fmaking-emulsion.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-61"><span class="mw-cite-backlink"><b><a href="#cite_ref-61">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFHachisu2012" class="citation book cs1">Hachisu, Nancy Singleton (2012). <i>Japanese Farm Food</i>. 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Food Republic. 25 April 2012. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20150910030539/http://www.foodrepublic.com/2012/04/25/kewpie-mayo-wins-the-condiment-game/">Archived</a> from the original on 10 September 2015<span class="reference-accessdate">. Retrieved <span class="nowrap">30 June</span> 2014</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Kewpie+mayo+wins+the+condiment+game&rft.pub=Food+Republic&rft.date=2012-04-25&rft_id=https%3A%2F%2Fwww.foodrepublic.com%2F2012%2F04%2F25%2Fkewpie-mayo-wins-the-condiment-game%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-63"><span class="mw-cite-backlink"><b><a href="#cite_ref-63">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFOkonomiyaki_World2015" class="citation web cs1">Okonomiyaki World (4 November 2015). <a rel="nofollow" class="external text" href="http://okonomiyakiworld.com/Okonomiyaki-Ingredients.html">"Ingredients – Okonomiyaki World – Recipes, Information, History & Ingredients for this unique Japanese Food"</a>. 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Retrieved <span class="nowrap">1 July</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Japan+Times&rft.atitle=Why+not+just+add+a+dollop+of+mayonnaise%3F&rft.date=2013-03-22&rft.aulast=Itoh&rft.aufirst=Makiko&rft_id=http%3A%2F%2Fwww.japantimes.co.jp%2Flife%2F2013%2F03%2F22%2Ffood%2Fwhy-not-just-add-a-dollop-of-mayonnaise%2F%23.V0x5E5F96VM&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-66"><span class="mw-cite-backlink"><b><a href="#cite_ref-66">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20110727213436/http://www.kewpie.co.jp/know/mayo/history/longrun.html#01">"おいしさロングラン製法｜キユーピー"</a>. Kewpie.co.jp. 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(December 2012)">self-published source</span></a></i>]</sup><sup class="noprint Inline-Template noprint Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:No_original_research#Primary,_secondary_and_tertiary_sources" title="Wikipedia:No original research"><span title="This claim needs references to reliable secondary sources. (December 2012)">non-primary source needed</span></a></i>]</sup></span> </li> <li id="cite_note-67"><span class="mw-cite-backlink"><b><a href="#cite_ref-67">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20231122143839/https://www.japanesemayo.com/what-is-japanese-mayo/">"What is Japanese Mayo?"</a>. japanesemayo.com. 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Retrieved <span class="nowrap">13 December</span> 2017</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=New+York+Post&rft.atitle=Hellmann%27s+mayonnaise+America%27s+best-selling+condiment&rft.date=2011-09-17&rft_id=https%3A%2F%2Fnypost.com%2F2011%2F09%2F17%2Fhellmanns-mayonnaise-americas-best-selling-condiment&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-72"><span class="mw-cite-backlink"><b><a href="#cite_ref-72">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFFerreira_de_Menezesde_Carvalho_GomesSantos_de_AlmeidaFilgueiras_Rebelo_de_Matos2022" class="citation journal cs1">Ferreira de Menezes, Rose Carla; de Carvalho Gomes, Queliane Cristina; Santos de Almeida, Beatriz; Filgueiras Rebelo de Matos, Márcia; Cedraz Pinto, Laise (2022). <a rel="nofollow" class="external text" href="https://www.sciencedirect.com/science/article/abs/pii/S1878450X22001342">"Plant-based mayonnaise: Trending ingredients for innovative products"</a>. <i>International Journal of Gastronomy and Food Science</i>. <b>30</b> (1): 100599. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1016%2Fj.ijgfs.2022.100599">10.1016/j.ijgfs.2022.100599</a>. <a href="/wiki/S2CID_(identifier)" class="mw-redirect" title="S2CID (identifier)">S2CID</a> <a rel="nofollow" class="external text" href="https://api.semanticscholar.org/CorpusID:252345527">252345527</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20230101160547/https://www.sciencedirect.com/science/article/abs/pii/S1878450X22001342">Archived</a> from the original on 1 January 2023<span class="reference-accessdate">. Retrieved <span class="nowrap">1 January</span> 2023</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=International+Journal+of+Gastronomy+and+Food+Science&rft.atitle=Plant-based+mayonnaise%3A+Trending+ingredients+for+innovative+products&rft.volume=30&rft.issue=1&rft.pages=100599&rft.date=2022&rft_id=info%3Adoi%2F10.1016%2Fj.ijgfs.2022.100599&rft_id=https%3A%2F%2Fapi.semanticscholar.org%2FCorpusID%3A252345527%23id-name%3DS2CID&rft.aulast=Ferreira+de+Menezes&rft.aufirst=Rose+Carla&rft.au=de+Carvalho+Gomes%2C+Queliane+Cristina&rft.au=Santos+de+Almeida%2C+Beatriz&rft.au=Filgueiras+Rebelo+de+Matos%2C+M%C3%A1rcia&rft.au=Cedraz+Pinto%2C+Laise&rft_id=https%3A%2F%2Fwww.sciencedirect.com%2Fscience%2Farticle%2Fabs%2Fpii%2FS1878450X22001342&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-73"><span class="mw-cite-backlink"><b><a href="#cite_ref-73">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.huffingtonpost.com/2014/02/26/mayo-substitutes-mayonnaise_n_4847998.html">"10 Healthy Substitutes For Mayonnaise"</a>. Huffingtonpost.com. 26 February 2014. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20150826055323/http://www.huffingtonpost.com/2014/02/26/mayo-substitutes-mayonnaise_n_4847998.html">Archived</a> from the original on 26 August 2015<span class="reference-accessdate">. Retrieved <span class="nowrap">27 August</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=10+Healthy+Substitutes+For+Mayonnaise&rft.pub=Huffingtonpost.com&rft.date=2014-02-26&rft_id=http%3A%2F%2Fwww.huffingtonpost.com%2F2014%2F02%2F26%2Fmayo-substitutes-mayonnaise_n_4847998.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-74"><span class="mw-cite-backlink"><b><a href="#cite_ref-74">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFJay2012" class="citation book cs1">Jay, James M. (6 December 2012). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=qv_jBwAAQBAJ&pg=PR18"><i>Modern Food Microbiology</i></a>. Springer Science & Business Media. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781461574767" title="Special:BookSources/9781461574767"><bdi>9781461574767</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Modern+Food+Microbiology&rft.pub=Springer+Science+%26+Business+Media&rft.date=2012-12-06&rft.isbn=9781461574767&rft.aulast=Jay&rft.aufirst=James+M.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dqv_jBwAAQBAJ%26pg%3DPR18&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-75"><span class="mw-cite-backlink"><b><a href="#cite_ref-75">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGarcia2009" class="citation book cs1">Garcia, Jose Santos (1 April 2009). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=q2Rfq1ZIWTMC"><i>Microbiologically Safe Foods</i></a>. John Wiley & Sons. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780470439067" title="Special:BookSources/9780470439067"><bdi>9780470439067</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Microbiologically+Safe+Foods&rft.pub=John+Wiley+%26+Sons&rft.date=2009-04-01&rft.isbn=9780470439067&rft.aulast=Garcia&rft.aufirst=Jose+Santos&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dq2Rfq1ZIWTMC&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-76"><span class="mw-cite-backlink"><b><a href="#cite_ref-76">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSquires" class="citation web cs1">Squires, Sally. <a rel="nofollow" class="external text" href="https://www.washingtonpost.com/archive/lifestyle/wellness/1998/06/30/mayonnaise-malaise/bddc53a3-9f6d-4c91-a819-cd5751483a7c/">"MAYONNAISE MALAISE?"</a>. washingtonpost<span class="reference-accessdate">. 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Springer US. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780834213234" title="Special:BookSources/9780834213234"><bdi>9780834213234</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Microbiological+Safety+and+Quality+of+Food&rft.pub=Springer+US&rft.date=1999-12-31&rft.isbn=9780834213234&rft.aulast=Lund&rft.aufirst=Barbara&rft.au=Baird-Parker%2C+Anthony+C.&rft.au=Gould%2C+Grahame+W.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DBoR8vgAACAAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-78"><span class="mw-cite-backlink"><b><a href="#cite_ref-78">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSteinhartDoyleInstituteCochrane1995" class="citation book cs1">Steinhart, Carol E.; Doyle, M. Ellin; Institute, Food Research; Cochrane, Barbara A. (6 June 1995). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=sslUPhiE5C8C&pg=PA618"><i>Food Safety 1995</i></a>. CRC Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780824796242" title="Special:BookSources/9780824796242"><bdi>9780824796242</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Food+Safety+1995&rft.pub=CRC+Press&rft.date=1995-06-06&rft.isbn=9780824796242&rft.aulast=Steinhart&rft.aufirst=Carol+E.&rft.au=Doyle%2C+M.+Ellin&rft.au=Institute%2C+Food+Research&rft.au=Cochrane%2C+Barbara+A.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DsslUPhiE5C8C%26pg%3DPA618&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> <li id="cite_note-79"><span class="mw-cite-backlink"><b><a href="#cite_ref-79">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKeerthirathneRossFallowfieldWhiley2016" class="citation journal cs1">Keerthirathne, Thilini Piushani; Ross, Kirstin; Fallowfield, Howard; Whiley, Harriet (18 November 2016). <a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5198163">"A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products"</a>. <i>Pathogens (Basel, Switzerland)</i>. <b>5</b> (4): 63. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://doi.org/10.3390%2Fpathogens5040063">10.3390/pathogens5040063</a></span>. <a href="/wiki/ISSN_(identifier)" class="mw-redirect" title="ISSN (identifier)">ISSN</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/issn/2076-0817">2076-0817</a>. <a href="/wiki/PMC_(identifier)" class="mw-redirect" title="PMC (identifier)">PMC</a> <span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5198163">5198163</a></span>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/27869756">27869756</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Pathogens+%28Basel%2C+Switzerland%29&rft.atitle=A+Review+of+Temperature%2C+pH%2C+and+Other+Factors+that+Influence+the+Survival+of+Salmonella+in+Mayonnaise+and+Other+Raw+Egg+Products&rft.volume=5&rft.issue=4&rft.pages=63&rft.date=2016-11-18&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC5198163%23id-name%3DPMC&rft.issn=2076-0817&rft_id=info%3Apmid%2F27869756&rft_id=info%3Adoi%2F10.3390%2Fpathogens5040063&rft.aulast=Keerthirathne&rft.aufirst=Thilini+Piushani&rft.au=Ross%2C+Kirstin&rft.au=Fallowfield%2C+Howard&rft.au=Whiley%2C+Harriet&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC5198163&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMayonnaise" class="Z3988"></span></span> </li> </ol></div> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2></div> <ul><li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wikibooks-logo-en-noslogan.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/16px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/24px-Wikibooks-logo-en-noslogan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/32px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400" data-file-height="400" /></a></span> <a href="https://en.wikibooks.org/wiki/Cookbook:Mayonnaise" class="extiw" title="wikibooks:Cookbook:Mayonnaise">Mayonnaise</a> at the Wikibooks Cookbook subproject</li> <li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> Media related to <a href="https://commons.wikimedia.org/wiki/Category:Mayonnaise" class="extiw" title="commons:Category:Mayonnaise">Mayonnaise</a> at Wikimedia Commons</li> <li><a rel="nofollow" class="external text" href="http://sc-smn.jst.go.jp/playprg/index/2048">Science Channel's <i>The Making</i> Series: #2 Making of Mayonnaise</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20130315202833/http://sc-smn.jst.go.jp/playprg/index/2048">Archived</a> 15 March 2013 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> (video in <a href="/wiki/Japanese_language" title="Japanese language">Japanese</a>)</li> <li><a rel="nofollow" class="external text" href="https://www.npr.org/templates/story/story.php?storyId=5639903">NPR's Report on the 250th Birthday of Mayonnaise and its history</a></li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul dl,.mw-parser-output .hlist ul ol,.mw-parser-output .hlist ul ul{display:inline}.mw-parser-output .hlist .mw-empty-li{display:none}.mw-parser-output .hlist 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.navbox-title{background-color:#ddf}.mw-parser-output .navbox-subgroup .navbox-group,.mw-parser-output .navbox-subgroup .navbox-abovebelow{background-color:#e6e6ff}.mw-parser-output .navbox-even{background-color:#f7f7f7}.mw-parser-output .navbox-odd{background-color:transparent}.mw-parser-output .navbox .hlist td dl,.mw-parser-output .navbox .hlist td ol,.mw-parser-output .navbox .hlist td ul,.mw-parser-output .navbox td.hlist dl,.mw-parser-output .navbox td.hlist ol,.mw-parser-output .navbox td.hlist ul{padding:0.125em 0}.mw-parser-output .navbox .navbar{display:block;font-size:100%}.mw-parser-output .navbox-title .navbar{float:left;text-align:left;margin-right:0.5em}body.skin--responsive .mw-parser-output .navbox-image img{max-width:none!important}@media print{body.ns-0 .mw-parser-output .navbox{display:none!important}}</style></div><div role="navigation" class="navbox" aria-labelledby="Mayonnaise_family_sauces" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output 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template">e</abbr></a></li></ul></div><div id="Mayonnaise_family_sauces" style="font-size:114%;margin:0 4em"><a href="/wiki/Category:Mayonnaise" title="Category:Mayonnaise">Mayonnaise family sauces</a></div></th></tr><tr><td colspan="2" class="navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Aioli" title="Aioli">Aioli</a></li> <li><a href="/wiki/Baconnaise" title="Baconnaise">Baconnaise</a></li> <li><a href="/wiki/B%C3%A9arnaise_sauce" title="Béarnaise sauce">Béarnaise sauce</a></li> <li><a href="/wiki/Choron_sauce" class="mw-redirect" title="Choron sauce">Choron sauce</a></li> <li><a href="/wiki/Fritessaus" title="Fritessaus">Fritessaus</a></li> <li><a href="/wiki/Hollandaise_sauce" title="Hollandaise sauce">Hollandaise sauce</a></li> <li><a href="/wiki/Louis_dressing" title="Louis dressing">Louis dressing</a></li> <li><a class="mw-selflink selflink">Mayonnaise</a></li> <li><a href="/wiki/Remoulade" title="Remoulade">Remoulade</a></li> <li><a href="/wiki/Salad_cream" title="Salad cream">Salad cream</a></li> <li><a href="/wiki/Salad_dressing_spread" class="mw-redirect" title="Salad dressing spread">Salad dressing spread</a></li> <li><a href="/wiki/Tartar_sauce" title="Tartar sauce">Tartar sauce</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div><a href="/wiki/List_of_mayonnaises" title="List of mayonnaises">List of mayonnaises</a></div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Condiments" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Condiments" title="Template:Condiments"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Condiments" title="Template talk:Condiments"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Condiments" title="Special:EditPage/Template:Condiments"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Condiments" style="font-size:114%;margin:0 4em"><a href="/wiki/Condiment" title="Condiment">Condiments</a></div></th></tr><tr><td class="navbox-abovebelow" colspan="3"><div> <ul><li><a href="/wiki/List_of_condiments" title="List of condiments">List of condiments</a></li> <li><a href="/wiki/Dip_(food)#List_of_common_dips" class="mw-redirect" title="Dip (food)">List of common dips</a></li> <li><a href="/wiki/List_of_syrups" title="List of syrups">List of syrups</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Sauces</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Agre_dulce" class="mw-redirect" title="Agre dulce">Agre dulce</a></li> <li><a href="/wiki/Agrodolce" class="mw-redirect" title="Agrodolce">Agrodolce</a></li> <li><a href="/wiki/Aioli" title="Aioli">Aioli</a></li> <li><a href="/wiki/Barbecue_sauce" title="Barbecue sauce">Barbecue sauce</a></li> <li><a href="/wiki/Bigarade_sauce" title="Bigarade sauce">Bigarade sauce</a></li> <li><a href="/wiki/Brown_sauce" title="Brown sauce">Brown sauce</a></li> <li><a href="/wiki/Buffalo_sauce" class="mw-redirect" title="Buffalo sauce">Buffalo sauce</a></li> <li><a href="/wiki/Cheese_sauce" title="Cheese sauce">Cheese sauce</a> <ul><li><a href="/wiki/Alfredo_sauce" class="mw-redirect" title="Alfredo sauce">Alfredo sauce</a></li> <li><a href="/wiki/Caruso_sauce" title="Caruso sauce">Caruso sauce</a></li> <li><a href="/wiki/Cheddar_sauce" title="Cheddar sauce">Cheddar sauce</a></li> <li><a href="/wiki/Cheez_Whiz" title="Cheez Whiz">Cheez Whiz</a></li> <li><a href="/wiki/Fondue" title="Fondue">Fondue</a></li> <li><a href="/wiki/Mornay_sauce" title="Mornay sauce">Mornay sauce</a></li> <li><a href="/wiki/Nacho_cheese" class="mw-redirect" title="Nacho cheese">Nacho cheese</a></li></ul></li> <li><a href="/wiki/Chili_sauce_and_paste" title="Chili sauce and paste">Chili sauce</a></li> <li><a href="/wiki/Chimichurri" title="Chimichurri">Chimichurri</a></li> <li><a href="/wiki/Cocktail_sauce" title="Cocktail sauce">Cocktail sauce</a></li> <li><a href="/wiki/Colo-colo_(condiment)" title="Colo-colo (condiment)">Colo-colo</a></li> <li><a href="/wiki/Crema_(dairy_product)" title="Crema (dairy product)">Crema</a></li> <li><a href="/wiki/Caruru_(food)" title="Caruru (food)">Caruru</a></li> <li><a href="/wiki/Dabu-dabu" title="Dabu-dabu">Dabu-dabu</a></li> <li><a href="/wiki/Fish_sauce" title="Fish sauce">Fish sauce</a></li> <li><a href="/wiki/Fritessaus" title="Fritessaus">Fritessaus</a></li> <li><a href="/wiki/Fry_sauce" title="Fry sauce">Fry sauce</a></li> <li><a href="/wiki/Garum" title="Garum">Garum</a></li> <li><a href="/wiki/Gastrique" title="Gastrique">Gastrique</a></li> <li><a href="/wiki/Gravy" title="Gravy">Gravy</a></li> <li><a href="/wiki/Hot_sauce" title="Hot sauce">Hot sauce</a></li> <li><a href="/wiki/Latik" title="Latik">Latik</a></li> <li><a href="/wiki/Kaymak" title="Kaymak">Kaymak</a></li> <li><a href="/wiki/Khrenovina_sauce" title="Khrenovina sauce">Khrenovina</a></li> <li><a href="/wiki/Lechon_sauce" class="mw-redirect" title="Lechon sauce">Lechon sauce</a></li> <li><a href="/wiki/Marie_Rose_sauce" title="Marie Rose sauce">Marie Rose sauce</a></li> <li><a class="mw-selflink selflink">Mayonnaise</a> <ul><li><a href="/wiki/Kewpie_(mayonnaise)" title="Kewpie (mayonnaise)">Kewpie</a></li> <li><a href="/wiki/Kielecki_Mayonnaise" title="Kielecki Mayonnaise">Kielecki</a></li> <li><a href="/wiki/Miracle_Whip" title="Miracle Whip">Miracle Whip</a></li></ul></li> <li><a href="/wiki/Mignonette_sauce" title="Mignonette sauce">Mignonette sauce</a></li> <li><a href="/wiki/Mild_sauce" title="Mild sauce">Mild sauce</a></li> <li><a href="/wiki/Monkey_gland_sauce" title="Monkey gland sauce">Monkey gland sauce</a></li> <li><a href="/wiki/Mumbo_sauce" title="Mumbo sauce">Mumbo sauce</a></li> <li><a href="/wiki/Oyster_sauce" title="Oyster sauce">Oyster sauce</a></li> <li><a href="/wiki/Peanut_sauce" title="Peanut sauce">Peanut sauce</a></li> <li><a href="/wiki/Pear%C3%A0" title="Pearà">Pearà</a></li> <li><a href="/wiki/Pesto" title="Pesto">Pesto</a></li> <li><a href="/wiki/Pistou" title="Pistou">Pistou</a></li> <li><a href="/wiki/Remoulade" title="Remoulade">Remoulade</a></li> <li><a href="/wiki/Salsa_golf" title="Salsa golf">Salsa golf</a></li> <li><a href="/wiki/Salsa_verde" title="Salsa verde">Salsa verde</a></li> <li><a href="/wiki/Satsivi" title="Satsivi">Satsivi</a></li> <li><a href="/wiki/Steak_sauce" title="Steak sauce">Steak sauce</a></li> <li><a href="/wiki/Tartar_sauce" title="Tartar sauce">Tartar sauce</a></li> <li><a href="/wiki/Tatbila" title="Tatbila">Tatbila</a></li> <li><a href="/wiki/Teriyaki" title="Teriyaki">Teriyaki sauce</a></li> <li><a href="/wiki/Tiparos" title="Tiparos">Tiparos</a></li> <li><a href="/wiki/Tkemali" title="Tkemali">Tkemali</a></li> <li><a href="/wiki/Tomato_sauce" title="Tomato sauce">Tomato sauce</a></li> <li><a href="/wiki/Vincotto" title="Vincotto">Vincotto</a></li> <li><a href="/wiki/XO_sauce" title="XO sauce">XO sauce</a></li> <li><a href="/wiki/%C3%80_la_zingara" title="À la zingara">Zingara sauce</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="13" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:Different_ketchup_in_a_plate_122425.jpg" class="mw-file-description" title="Condiments"><img alt="Condiments" src="//upload.wikimedia.org/wikipedia/commons/thumb/0/00/Different_ketchup_in_a_plate_122425.jpg/128px-Different_ketchup_in_a_plate_122425.jpg" decoding="async" width="128" height="96" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/00/Different_ketchup_in_a_plate_122425.jpg/192px-Different_ketchup_in_a_plate_122425.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/00/Different_ketchup_in_a_plate_122425.jpg/256px-Different_ketchup_in_a_plate_122425.jpg 2x" data-file-width="3264" data-file-height="2448" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Dipping_sauce" title="Dipping sauce">Dips</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ajika" title="Ajika">Ajika</a></li> <li><a href="/wiki/Baba_ghanoush" title="Baba ghanoush">Baba ghanoush</a></li> <li><a href="/wiki/Chile_con_queso" title="Chile con queso">Chile con queso</a></li> <li><a href="/wiki/Duck_sauce" title="Duck sauce">Duck sauce</a></li> <li><a href="/wiki/Duqqa" title="Duqqa">Duqqa</a></li> <li><a href="/wiki/Garlic_chive_flower_sauce" title="Garlic chive flower sauce">Garlic chive flower sauce</a></li> <li><a href="/wiki/Guacamole" title="Guacamole">Guacamole</a></li> <li><a href="/wiki/Hogao" title="Hogao">Hogao</a></li> <li><a href="/wiki/Honey_dill" title="Honey dill">Honey dill</a></li> <li><a href="/wiki/Hummus" title="Hummus">Hummus</a></li> <li><a href="/wiki/Muhammara" title="Muhammara">Muhammara</a></li> <li><a href="/wiki/Nam_chim" title="Nam chim">Nam chim</a></li> <li><a href="/wiki/Nam_phrik" title="Nam phrik">Nam phrik</a></li> <li><a href="/wiki/N%C6%B0%E1%BB%9Bc_ch%E1%BA%A5m" title="Nước chấm">Nước chấm</a></li> <li><a href="/wiki/Skyronnes" title="Skyronnes">Skyronnes</a></li> <li><a href="/wiki/Sweet_chili_sauce" title="Sweet chili sauce">Sweet chili sauce</a></li> <li><a href="/wiki/Toum" title="Toum">Toum</a></li> <li><a href="/wiki/Tzatziki" title="Tzatziki">Tzatziki</a></li> <li><a href="/wiki/Zhug" class="mw-redirect" title="Zhug">Zhug</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Pickles and <br />preserves</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Amba_(condiment)" title="Amba (condiment)">Amba</a></li> <li><a href="/wiki/Atchara" title="Atchara">Atchara</a></li> <li><a href="/wiki/Cheong_(food)" title="Cheong (food)">Cheong</a></li> <li><a href="/wiki/Chutney" title="Chutney">Chutney</a> <ul><li><a href="/wiki/Green_mango_chutney" title="Green mango chutney">Green mango chutney</a></li></ul></li> <li><a href="/wiki/Curtido" title="Curtido">Curtido</a></li> <li><a href="/wiki/Encurtido" title="Encurtido">Encurtido</a></li> <li><a href="/wiki/Fruit_preserves" title="Fruit preserves">Fruit preserves</a></li> <li><a href="/wiki/Gari_(ginger)" title="Gari (ginger)">Gari</a></li> <li><a href="/wiki/Horseradish" title="Horseradish">Horseradish</a></li> <li><a href="/wiki/Ljutenica" class="mw-redirect" title="Ljutenica">Ljutenica</a></li> <li><a href="/wiki/Pepper_jelly" title="Pepper jelly">Pepper jelly</a></li> <li><a href="/wiki/Piccalilli" title="Piccalilli">Piccalilli</a></li> <li><a href="/wiki/Pickled_cucumber" title="Pickled cucumber">Pickled cucumber</a></li> <li><a href="/wiki/Pickled_fruit" title="Pickled fruit">Pickled fruit</a></li> <li><a href="/wiki/Relish" title="Relish">Relish</a> <ul><li><a href="/wiki/Chicago-style_relish" title="Chicago-style relish">Chicago-style relish</a></li></ul></li> <li><a href="/wiki/Sauerkraut" title="Sauerkraut">Sauerkraut</a></li> <li><a href="/wiki/Kimchi" title="Kimchi">Kimchi</a></li> <li><a href="/wiki/Sumbala" class="mw-redirect" title="Sumbala">Sumbala</a></li> <li><a href="/wiki/Taba_ng_talangka" title="Taba ng talangka">Taba ng talangka</a></li> <li><a href="/wiki/Tomato_jam" title="Tomato jam">Tomato jam</a></li> <li><a href="/wiki/Watermelon_rind_preserves" title="Watermelon rind preserves">Watermelon rind preserves</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Spreads and pastes</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ajvar" title="Ajvar">Ajvar</a></li> <li><a href="/wiki/Anchovy_paste" title="Anchovy paste">Anchovy paste</a></li> <li><a href="/wiki/Bagoong" title="Bagoong">Bagoong</a></li> <li><a href="/wiki/Sal%C3%A7a" title="Salça">Biber salçası</a></li> <li><a href="/wiki/Beurre_Ma%C3%AEtre_d%27H%C3%B4tel" title="Beurre Maître d'Hôtel">Beurre Maître d'Hôtel</a></li> <li><a href="/wiki/Chili_paste" class="mw-redirect" title="Chili paste">Chili paste</a></li> <li><a href="/wiki/Chrain" title="Chrain">Chrain</a></li> <li><a href="/wiki/Coconut_jam" title="Coconut jam">Coconut jam</a></li> <li><a href="/wiki/Fish_paste" title="Fish paste">Fish paste</a></li> <li><a href="/wiki/Gochujang" title="Gochujang">Gochujang</a></li> <li><a href="/wiki/Liver_spread" title="Liver spread">Liver spread</a></li> <li><a href="/wiki/Kyopolou" title="Kyopolou">Kyopolou</a></li> <li><a href="/wiki/Maafe" class="mw-redirect" title="Maafe">Maafe</a></li> <li><a href="/wiki/Malidzano" title="Malidzano">Malidzano</a></li> <li><a href="/wiki/Meat_extract" title="Meat extract">Meat extract</a> <ul><li><a href="/wiki/Bovril" title="Bovril">Bovril</a></li></ul></li> <li><a href="/wiki/Murri_(condiment)" title="Murri (condiment)">Murri</a></li> <li><a href="/wiki/Nut_butter" title="Nut butter">Nut butter</a></li> <li><a href="/wiki/Palapa_(condiment)" title="Palapa (condiment)">Palapa</a></li> <li><a href="/wiki/Pindjur" title="Pindjur">Pindjur</a></li> <li><a href="/wiki/Roe" title="Roe">Roe</a> <ul><li><a href="/wiki/Caviar" title="Caviar">Caviar</a></li></ul></li> <li><a href="/wiki/Sahawiq" title="Sahawiq">Sahawiq</a></li> <li><a href="/wiki/Tapai" title="Tapai">Tapai</a></li> <li><a href="/wiki/Wasabi#As_condiment" title="Wasabi">Wasabi</a></li> <li><a href="/wiki/Yeast_extract" title="Yeast extract">Yeast extract</a> <ul><li><a href="/wiki/Marmite" title="Marmite">Marmite</a></li> <li><a href="/wiki/Vegemite" title="Vegemite">Vegemite</a></li></ul></li> <li><a href="/wiki/Zacusc%C4%83" title="Zacuscă">Zacuscă</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Oils and liquids</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Chili_oil" title="Chili oil">Chili oil</a></li> <li><a href="/wiki/Halford_Leicestershire_Table_Sauce" title="Halford Leicestershire Table Sauce">Halford Leicestershire Table Sauce</a></li> <li><a href="/wiki/Mustard_oil" title="Mustard oil">Mustard oil</a></li> <li><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a></li> <li><a href="/wiki/Patis_(sauce)" class="mw-redirect" title="Patis (sauce)">Patis</a></li> <li><a href="/wiki/Perilla_oil" title="Perilla oil">Perilla oil</a></li> <li><a href="/wiki/Ponzu" title="Ponzu">Ponzu</a></li> <li><a href="/wiki/Salmoriglio" title="Salmoriglio">Salmoriglio</a></li> <li><a href="/wiki/Sesame_oil" title="Sesame oil">Sesame oil</a></li> <li><a href="/wiki/Soy_sauce" title="Soy sauce">Soy sauce</a> <ul><li><a href="/wiki/Soup_soy_sauce" title="Soup soy sauce">Soup soy sauce</a></li> <li><a href="/wiki/Sweet_soy_sauce" title="Sweet soy sauce">Sweet soy sauce</a></li> <li><a href="/wiki/Toyomansi" class="mw-redirect" title="Toyomansi">Toyomansi</a></li></ul></li> <li><a href="/wiki/Syrup" title="Syrup">Syrup</a></li> <li><a href="/wiki/Worcestershire_sauce" title="Worcestershire sauce">Worcestershire sauce</a> <ul><li><a href="/wiki/Tonkatsu_sauce" title="Tonkatsu sauce">Tonkatsu sauce</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Spices and powders</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/As%C3%ADn_tibuok" title="Asín tibuok">Asín tibuok</a></li> <li><a href="/wiki/Chipotle" title="Chipotle">Chipotle</a></li> <li><a href="/wiki/Crushed_red_pepper" title="Crushed red pepper">Crushed red pepper</a></li> <li><a href="/wiki/Gomashio" title="Gomashio">Gomashio</a></li> <li><a href="/wiki/MSG" class="mw-redirect" title="MSG">MSG</a></li> <li><a href="/wiki/Nutritional_yeast" title="Nutritional yeast">Nutritional yeast</a></li> <li><a href="/wiki/Paprika" title="Paprika">Paprika</a></li> <li><a href="/wiki/Popcorn_seasoning" title="Popcorn seasoning">Popcorn seasoning</a></li> <li><a href="/wiki/Salt_and_pepper" title="Salt and pepper">Salt and pepper</a></li> <li><a href="/wiki/Tekka" title="Tekka">Tekka</a></li> <li><a href="/wiki/Za%27atar" title="Za'atar">Za'atar</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Salads</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Carolina_style" title="Carolina style">Carolina style</a></li> <li><a href="/wiki/Coleslaw" title="Coleslaw">Coleslaw</a></li> <li><a href="/wiki/Kachumbari" title="Kachumbari">Kachumbari</a></li> <li><a href="/wiki/Kachumber" title="Kachumber">Kachumber</a></li> <li><a href="/wiki/Salsa_(Mexican_cuisine)" class="mw-redirect" title="Salsa (Mexican cuisine)">Salsa</a> <ul><li><a href="/wiki/Pico_de_gallo" title="Pico de gallo">Pico de gallo</a></li> <li><a href="/wiki/Salsa_criolla" title="Salsa criolla">Salsa criolla</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Salad_dressing" title="Salad dressing">Dressings</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Blue_cheese_dressing" title="Blue cheese dressing">Blue cheese dressing</a></li> <li><a href="/wiki/French_dressing" title="French dressing">French dressing</a></li> <li><a href="/wiki/Ginger_dressing" title="Ginger dressing">Ginger dressing</a></li> <li><a href="/wiki/Green_goddess_dressing" title="Green goddess dressing">Green goddess dressing</a></li> <li><a href="/wiki/Italian_dressing" title="Italian dressing">Italian dressing</a></li> <li><a href="/wiki/Louis_dressing" title="Louis dressing">Louis dressing</a></li> <li><a href="/wiki/Mayfair_salad_dressing" title="Mayfair salad dressing">Mayfair salad dressing</a></li> <li><a href="/wiki/Ranch_dressing" title="Ranch dressing">Ranch dressing</a></li> <li><a href="/wiki/Russian_dressing" title="Russian dressing">Russian dressing</a></li> <li><a href="/wiki/Salad_cream" title="Salad cream">Salad cream</a></li> <li><a href="/wiki/Tahini_sauce" class="mw-redirect" title="Tahini sauce">Tahini</a></li> <li><a href="/wiki/Thousand_Island_dressing" title="Thousand Island dressing">Thousand Island</a></li> <li><a href="/wiki/Vinaigrette" title="Vinaigrette">Vinaigrette</a> <ul><li><a href="/wiki/Wafu_dressing" title="Wafu dressing">Wafu dressing</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Ketchup" title="Ketchup">Ketchups</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Banana_ketchup" title="Banana ketchup">Banana ketchup</a></li> <li><a href="/wiki/Curry_ketchup" title="Curry ketchup">Curry ketchup</a></li> <li><a href="/wiki/Fruit_ketchup" title="Fruit ketchup">Fruit ketchup</a></li> <li><a href="/wiki/Mushroom_ketchup" title="Mushroom ketchup">Mushroom ketchup</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Mustard_(condiment)" title="Mustard (condiment)">Mustards</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Dijon_mustard" title="Dijon mustard">Dijon mustard</a></li> <li><a href="/wiki/Honey_mustard" class="mw-redirect" title="Honey mustard">Honey mustard</a></li> <li><a href="/wiki/Karashi" title="Karashi">Karashi</a></li> <li><a href="/wiki/Kasundi" title="Kasundi">Kasundi</a></li> <li><a href="/wiki/Mostarda" title="Mostarda">Mostarda</a></li> <li><a href="/wiki/Mustard_(condiment)#Spicy_brown/deli-style_mustard" title="Mustard (condiment)">Spicy brown mustard</a> <ul><li><a href="/wiki/Creole_mustard" title="Creole mustard">Creole mustard</a></li></ul></li> <li><a href="/wiki/Mustard_(condiment)#Sweet_mustard" title="Mustard (condiment)">Sweet mustard</a></li> <li><a href="/wiki/Tecuci" title="Tecuci">Tecuci mustard</a></li> <li><a href="/wiki/Tewkesbury_mustard" title="Tewkesbury mustard">Tewkesbury mustard</a></li> <li><a href="/wiki/Turun_sinappi" title="Turun sinappi">Turun sinappi</a></li> <li><a href="/wiki/Mustard_(condiment)#American/yellow_mustard" title="Mustard (condiment)">Yellow mustard</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Vinegar" title="Vinegar">Vinegars</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Apple_cider_vinegar" title="Apple cider vinegar">Apple cider vinegar</a></li> <li><a href="/wiki/Balsamic_vinegar" title="Balsamic vinegar">Balsamic vinegar</a> <ul><li><a href="/wiki/Balsamic_vinegar_of_Modena" title="Balsamic vinegar of Modena">Balsamic vinegar of Modena</a></li></ul></li> <li><a href="/wiki/Black_vinegar" title="Black vinegar">Black vinegar</a></li> <li><a href="/wiki/Kaong_palm_vinegar" title="Kaong palm vinegar">Kaong palm vinegar</a></li> <li><a href="/wiki/Malt_vinegar" class="mw-redirect" title="Malt vinegar">Malt vinegar</a></li> <li><a href="/wiki/Nipa_palm_vinegar" title="Nipa palm vinegar">Nipa palm vinegar</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">List articles</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_accompaniments_to_french_fries" title="List of accompaniments to french fries">Accompaniments to french fries</a></li> <li><a href="/wiki/List_of_brand_name_condiments" title="List of brand name condiments">Brand name condiments</a></li> <li><a href="/wiki/List_of_chutneys" title="List of chutneys">Chutneys</a></li> <li><a href="/wiki/Fish_paste#Traditional_pastes" title="Fish paste">Fish pastes</a></li> <li><a href="/wiki/List_of_fish_sauces" title="List of fish sauces">Fish sauces</a></li> <li><a href="/wiki/List_of_Indian_condiments" title="List of Indian condiments">Indian condiments</a></li> <li><a href="/wiki/List_of_Indonesian_condiments" title="List of Indonesian condiments">Indonesian condiments</a></li> <li><a href="/wiki/List_of_Japanese_condiments" title="List of Japanese condiments">Japanese condiments</a></li> <li><a href="/wiki/List_of_mayonnaises" title="List of mayonnaises">Mayonnaises</a></li> <li><a href="/wiki/List_of_mustard_brands" title="List of mustard brands">Mustard brands</a></li> <li><a href="/wiki/List_of_hot_sauces" title="List of hot sauces">Hot sauces</a></li> <li><a href="/wiki/List_of_Pakistani_condiments" title="List of Pakistani condiments">Pakistani condiments</a></li> <li><a href="/wiki/Philippine_condiments" title="Philippine condiments">Philippine condiments</a></li> <li><a href="/wiki/List_of_pickled_foods" title="List of pickled foods">Pickled foods</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Accoutrements</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cruet-stand" title="Cruet-stand">Cruet-stand</a></li> <li><a href="/wiki/Sachet_(scented_bag)" class="mw-redirect" title="Sachet (scented bag)">Sachet</a></li> <li><a href="/wiki/Salt_and_pepper_shakers" title="Salt and pepper shakers">Salt and pepper shakers</a></li> <li><a href="/wiki/Squeeze_bottle" title="Squeeze bottle">Squeeze bottle</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Mother_sauces_in_French_cuisine" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:French_mother_sauces" title="Template:French mother sauces"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:French_mother_sauces" title="Template talk:French mother sauces"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:French_mother_sauces" title="Special:EditPage/Template:French mother sauces"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Mother_sauces_in_French_cuisine" style="font-size:114%;margin:0 4em"><a href="/wiki/French_mother_sauces" title="French mother sauces">Mother sauces in French cuisine</a></div></th></tr><tr><td colspan="2" class="navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/B%C3%A9chamel_sauce" title="Béchamel sauce">Béchamel sauce</a></li> <li><a href="/wiki/Espagnole_sauce" title="Espagnole sauce">Espagnole sauce</a></li> <li><a href="/wiki/Tomato_sauce" title="Tomato sauce">Tomato sauce</a></li> <li><a href="/wiki/Velout%C3%A9_sauce" title="Velouté sauce">Velouté sauce</a></li></ul> </div></td></tr><tr><td colspan="2" class="navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Roux" title="Roux">Roux</a></li> <li><a class="mw-selflink selflink">Mayonnaise</a></li> <li><a href="/wiki/Hollandaise_sauce" title="Hollandaise sauce">Hollandaise sauce</a></li> <li><a href="/wiki/Allemande_sauce" title="Allemande sauce">Allemande sauce</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Japanese_food_and_drink" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Japanese_food_and_drink" title="Template:Japanese food and drink"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Japanese_food_and_drink" title="Template talk:Japanese food and drink"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Japanese_food_and_drink" title="Special:EditPage/Template:Japanese food and drink"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Japanese_food_and_drink" style="font-size:114%;margin:0 4em"><a href="/wiki/Japanese_cuisine" title="Japanese cuisine">Japanese food and drink</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Shushoku</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Japanese_rice" title="Japanese rice">Rice</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Chahan_(dish)" title="Chahan (dish)">Chahan</a></li> <li><a href="/wiki/Japanese_curry" title="Japanese curry">Curry</a> <ul><li><a href="/wiki/Katsu_curry" title="Katsu curry">Katsu curry</a></li></ul></li> <li><a href="/wiki/Glutinous_rice" title="Glutinous rice">Glutinous</a></li> <li><a href="/wiki/Germinated_brown_rice" title="Germinated brown rice">Hatsuga genmai</a></li> <li><a href="/wiki/Congee" title="Congee">Kayu</a></li> <li><a href="/wiki/Donburi" title="Donburi">Donmono</a> <ul><li><a href="/wiki/Ch%C5%ABkadon" title="Chūkadon">Chūkadon</a></li> <li><a href="/wiki/Gy%C5%ABdon" title="Gyūdon">Gyūdon</a></li> <li><a href="/wiki/Katsudon" title="Katsudon">Katsudon</a></li> <li><a href="/wiki/Oyakodon" title="Oyakodon">Oyakodon</a></li> <li><a href="/wiki/Tekkadon" title="Tekkadon">Tekkadon</a></li> <li><a href="/wiki/Tenshindon" title="Tenshindon">Tenshindon</a></li> <li><a href="/wiki/Unadon" title="Unadon">Unadon</a></li></ul></li> <li><a href="/wiki/Hayashi_rice" title="Hayashi rice">Hayashi rice</a></li> <li><a href="/wiki/Ichij%C5%AB-sansai" title="Ichijū-sansai">Ichijū-sansai</a></li> <li><a href="/wiki/Okowa" title="Okowa">Okowa</a></li> <li><a href="/wiki/Onigiri" title="Onigiri">Onigiri</a> <ul><li><a href="/wiki/Tenmusu" title="Tenmusu">Tenmusu</a></li></ul></li> <li><a href="/wiki/Omurice" title="Omurice">Omurice</a></li> <li><a href="/wiki/Sushi" title="Sushi">Sushi</a> <ul><li><a href="/wiki/History_of_sushi" title="History of sushi">History</a></li> <li><a href="/wiki/Sustainable_sushi" title="Sustainable sushi">Sustainable</a></li></ul></li> <li><a href="/wiki/Red_bean_rice" title="Red bean rice">Sekihan</a></li> <li><a href="/wiki/Takikomi_gohan" title="Takikomi gohan">Takikomi</a></li> <li><a href="/wiki/Zosui" title="Zosui">Zosui</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Japanese_noodles" title="Japanese noodles">Noodles</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cellophane_noodles#Japan" title="Cellophane noodles">Harusame</a></li> <li><a href="/wiki/Hiyamugi" title="Hiyamugi">Hiyamugi</a></li> <li><a href="/wiki/Hiyashi_ch%C5%ABka" title="Hiyashi chūka">Hiyashi chūka</a></li> <li><a href="/wiki/Ramen" title="Ramen">Ramen</a> <ul><li><a href="/wiki/Champon" title="Champon">Champon</a></li> <li><a href="/wiki/Kagoshima_ramen" title="Kagoshima ramen">Kagoshima</a></li> <li><a href="/wiki/Muroran_curry_ramen" title="Muroran curry ramen">Muroran curry</a></li> <li><a href="/wiki/Dandan_noodles#Related_dishes" title="Dandan noodles">Tantan-men</a></li> <li><a href="/wiki/Tonkotsu_ramen" title="Tonkotsu ramen">Tonkotsu</a></li> <li><a href="/wiki/Tsukemen" title="Tsukemen">Tsukemen</a></li></ul></li> <li><a href="/wiki/Shirataki_noodles" title="Shirataki noodles">Shirataki</a></li> <li><a href="/wiki/Soba" title="Soba">Soba</a></li> <li><a href="/wiki/Okinawa_soba" title="Okinawa soba">Okinawa soba</a> <ul><li><a href="/wiki/Soki" title="Soki">Soki</a></li></ul></li> <li><a href="/wiki/S%C5%8Dmen" title="Sōmen">Sōmen</a> <ul><li><a href="/wiki/S%C5%8Dmen_salad" title="Sōmen salad">Salad</a></li></ul></li> <li><a href="/wiki/Udon" title="Udon">Udon</a> <ul><li><a href="/wiki/Yaki_udon" title="Yaki udon">Yakiudon</a></li></ul></li> <li><a href="/wiki/Yakisoba" title="Yakisoba">Yakisoba</a></li> <li><a href="/wiki/H%C5%8Dt%C5%8D" title="Hōtō">Hōtō</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Konamono</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Monjayaki" title="Monjayaki">Monjayaki</a></li> <li><a href="/wiki/Okonomiyaki" title="Okonomiyaki">Okonomiyaki</a> <ul><li><a href="/wiki/Hirayachi" class="mw-redirect" title="Hirayachi">Hirayachi</a></li></ul></li> <li><a href="/wiki/Takoyaki" title="Takoyaki">Takoyaki</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Bread</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anpan" title="Anpan">Anpan</a></li> <li><a href="/wiki/Curry_bread" title="Curry bread">Curry</a></li> <li><a href="/wiki/Melonpan" title="Melonpan">Melonpan</a></li> <li><a href="/wiki/Japanese_milk_bread" title="Japanese milk bread">Milk bread</a></li> <li><a href="/wiki/Water_roux" class="mw-redirect" title="Water roux">Yudane</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Okazu" title="Okazu">Okazu</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Agedashi_d%C5%8Dfu" title="Agedashi dōfu">Agedashi dōfu</a></li> <li>Agemono <ul><li><a href="/wiki/Furai" title="Furai">Furai</a></li> <li><a href="/wiki/Karaage" title="Karaage">Karaage</a></li> <li><a href="/wiki/Korokke" title="Korokke">Korokke</a></li> <li><a href="/wiki/Kushikatsu" title="Kushikatsu">Kushikatsu</a></li> <li><a href="/wiki/Satsuma-age" title="Satsuma-age">Satsuma-age</a></li> <li><a href="/wiki/Tempura" title="Tempura">Tempura</a></li></ul></li> <li><a href="/wiki/Chawanmushi" title="Chawanmushi">Chawanmushi</a></li> <li><a href="/wiki/Gari_(ginger)" title="Gari (ginger)">Gari</a></li> <li><a href="/wiki/Jiaozi#Gyōza" title="Jiaozi">Gyōza</a></li> <li><a href="/wiki/Kakuni" title="Kakuni">Kakuni</a></li> <li><a href="/wiki/Nabemono" title="Nabemono">Nabemono</a></li> <li><a href="/wiki/Namasu_(Food)" class="mw-redirect" title="Namasu (Food)">Namasu</a></li> <li><a href="/wiki/Natt%C5%8D" title="Nattō">Nattō</a></li> <li><a href="/wiki/Nikujaga" title="Nikujaga">Nikujaga</a></li> <li><a href="/wiki/Oden" title="Oden">Oden</a></li> <li><a href="/wiki/Onsen_tamago" title="Onsen tamago">Onsen tamago</a></li> <li><a href="/wiki/Sashimi" title="Sashimi">Sashimi</a> <ul><li><a href="/wiki/Fugu" title="Fugu">Fugusashi</a></li></ul></li> <li><a href="/wiki/Shabu-shabu" title="Shabu-shabu">Shabu-shabu</a></li> <li><a href="/wiki/Shiokara" title="Shiokara">Shiokara</a></li> <li><a href="/wiki/Sukiyaki" title="Sukiyaki">Sukiyaki</a></li> <li><a href="/wiki/Tamagoyaki" title="Tamagoyaki">Tamagoyaki</a></li> <li><a href="/wiki/Tokoroten" title="Tokoroten">Tokoroten</a></li> <li><a href="/wiki/Tonkatsu" title="Tonkatsu">Tonkatsu</a></li> <li><a href="/wiki/Tororo_(food)" title="Tororo (food)">Tororo</a></li> <li><a href="/wiki/Tsukemono" title="Tsukemono">Tsukemono</a> <ul><li><a href="/wiki/Nukazuke" title="Nukazuke">Nukazuke</a></li> <li><a href="/wiki/Takuan" title="Takuan">Takuan</a></li></ul></li> <li><a href="/wiki/Tsukudani" title="Tsukudani">Tsukudani</a></li> <li><a href="/wiki/Tsukune" title="Tsukune">Tsukune</a></li> <li><a href="/wiki/Yakiniku" title="Yakiniku">Yakiniku</a></li> <li><a href="/wiki/Yakitori" title="Yakitori">Yakitori</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Soup<br />(<a href="/wiki/List_of_Japanese_soups_and_stews" title="List of Japanese soups and stews">Shirumono</a>)</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Butajiru" title="Butajiru">Butajiru</a></li> <li><a href="/wiki/Kenchin-jiru" title="Kenchin-jiru">Kenchin-jiru</a></li> <li><a href="/wiki/Miso_soup" title="Miso soup">Miso soup</a></li> <li><a href="/wiki/Suimono" class="mw-redirect" title="Suimono">Suimono</a><span class="noprint" style="font-size:85%; font-style: normal;"> [<a href="https://ja.wikipedia.org/wiki/%E5%90%B8%E3%81%84%E7%89%A9" class="extiw" title="ja:吸い物">ja</a>]</span></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Set menu</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bento" title="Bento">Bento</a> <ul><li><a href="/wiki/Ekiben" title="Ekiben">Ekiben</a></li> <li><a href="/wiki/Kyaraben" title="Kyaraben">Kyaraben</a></li> <li><a href="/wiki/Makunouchi" title="Makunouchi">Makunouchi</a></li> <li><a href="/wiki/Wappameshi" title="Wappameshi">Wappameshi</a></li></ul></li> <li><a href="/wiki/Honzen-ry%C5%8Dri" title="Honzen-ryōri">Honzen-ryōri</a></li> <li><a href="/wiki/J%C5%ABbako" title="Jūbako">Jūbako</a></li> <li><a href="/wiki/Kaiseki" title="Kaiseki">Kaiseki</a></li> <li><a href="/wiki/Osechi" title="Osechi">Osechi</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Beverages</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%">Alcoholic beverage</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Sake" title="Sake">Sake</a> <ul><li><a href="/wiki/Amazake" title="Amazake">Amazake</a></li> <li><a href="/wiki/Nigori" title="Nigori">Nigori</a></li> <li><a href="/wiki/Toso" title="Toso">Toso</a></li></ul></li> <li><a href="/wiki/Sh%C5%8Dch%C5%AB" title="Shōchū">Shōchū</a> <ul><li><a href="/wiki/Awamori" title="Awamori">Awamori</a></li> <li><a href="/wiki/Habushu" title="Habushu">Habushu</a></li> <li><a href="/wiki/Umeshu" title="Umeshu">Umeshu</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Tea</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Green_tea#Japan" title="Green tea">Green tea</a> <ul><li><a href="/wiki/History_of_tea_in_Japan" title="History of tea in Japan">History</a></li> <li><a href="/wiki/Bancha" title="Bancha">Bancha</a></li> <li><a href="/wiki/Gyokuro" title="Gyokuro">Gyokuro</a></li> <li><a href="/wiki/H%C5%8Djicha" title="Hōjicha">Hōjicha</a></li> <li><a href="/wiki/Kabuse_tea" class="mw-redirect" title="Kabuse tea">Kabuse</a></li> <li><a href="/wiki/Kukicha" title="Kukicha">Kukicha</a></li> <li><a href="/wiki/Matcha" title="Matcha">Matcha</a></li> <li><a href="/wiki/Sencha" title="Sencha">Sencha</a></li> <li><a href="/wiki/Uji_tea" title="Uji tea">Uji</a></li></ul></li> <li>Herbal tea <ul><li><a href="/wiki/Genmaicha" title="Genmaicha">Genmaicha</a></li> <li><a href="/wiki/Buckwheat_tea" title="Buckwheat tea">Sobacha</a></li> <li><a href="/wiki/Kelp_tea" title="Kelp tea">Kombu-cha</a></li> <li><a href="/wiki/Barley_tea" title="Barley tea">Mugicha</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Soft drinks</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ramune" title="Ramune">Ramune</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Products</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Aquarius_(beverage)" class="mw-redirect" title="Aquarius (beverage)">Aquarius</a></li> <li><a href="/wiki/C.C._Lemon" title="C.C. Lemon">C.C. Lemon</a></li> <li><a href="/wiki/Calpis" title="Calpis">Calpis</a></li> <li><a href="/wiki/Canned_coffee" title="Canned coffee">Canned coffee</a> <ul><li><a href="/wiki/Boss_Coffee" title="Boss Coffee">Boss</a></li> <li><a href="/wiki/Georgia_(coffee)" title="Georgia (coffee)">Georgia</a></li></ul></li> <li><a href="/wiki/Lipovitan" title="Lipovitan">Lipovitan</a></li> <li><a href="/wiki/Oronamin_C" title="Oronamin C">Oronamin C</a></li> <li><a href="/wiki/Pocari_Sweat" title="Pocari Sweat">Pocari Sweat</a></li> <li><a href="/wiki/Yakult" title="Yakult">Yakult</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Snacks /<br />desserts/<br /> <a href="/wiki/Wagashi" title="Wagashi">Wagashi</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Amanatt%C5%8D" title="Amanattō">Amanattō</a></li> <li><a href="/wiki/Botan_Rice_Candy" title="Botan Rice Candy">Botan Rice Candy</a></li> <li><a href="/wiki/Daifuku" title="Daifuku">Daifuku</a></li> <li><a href="/wiki/Dango" title="Dango">Dango</a> <ul><li><a href="/wiki/Chichi_dango" title="Chichi dango">Chichi</a></li> <li><a href="/wiki/Kibi_dango_(millet_dumpling)" title="Kibi dango (millet dumpling)">Kibi</a></li></ul></li> <li><a href="/wiki/Dorayaki" title="Dorayaki">Dorayaki</a></li> <li><a href="/wiki/Karukan" title="Karukan">Karukan</a></li> <li><a href="/wiki/Konpeit%C5%8D" title="Konpeitō">Konpeitō</a></li> <li><a href="/wiki/Manj%C5%AB" title="Manjū">Manjū</a></li> <li><a href="/wiki/Mochi" title="Mochi">Mochi</a> <ul><li><a href="/wiki/Agemochi" title="Agemochi">Agemochi</a></li> <li><a href="/wiki/Goheimochi" title="Goheimochi">Goheimochi</a></li> <li><a href="/wiki/Kankoro_Mochi" class="mw-redirect" title="Kankoro Mochi">Kankoro</a></li> <li><a href="/wiki/Kuzumochi" title="Kuzumochi">Kuzumochi</a></li> <li><a href="/wiki/Zunda-mochi" title="Zunda-mochi">Zunda-mochi</a></li></ul></li> <li><a href="/wiki/Senbei" title="Senbei">Senbei</a> <ul><li><a href="/wiki/Arare_(food)" title="Arare (food)">Arare</a></li></ul></li> <li><a href="/wiki/Shiruko" title="Shiruko">Shiruko</a></li> <li><a href="/wiki/Taiyaki" title="Taiyaki">Taiyaki</a></li> <li><a href="/wiki/Uir%C5%8D" title="Uirō">Uirō</a></li> <li><a href="/wiki/Warabimochi" title="Warabimochi">Warabimochi</a></li> <li><a href="/wiki/Y%C5%8Dkan" title="Yōkan">Yōkan</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Fruits</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Square_watermelon" title="Square watermelon">Square watermelon</a></li> <li><a href="/wiki/Yubari_King" title="Yubari King">Yubari King</a></li> <li><a href="/wiki/Ruby_Roman" title="Ruby Roman">Ruby Roman</a></li> <li><a href="/wiki/Shine_Muscat" title="Shine Muscat">Shine Muscat</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Ingredients /<br />condiments</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Red_bean_paste" title="Red bean paste">Anko</a></li> <li><a href="/wiki/Green_laver" title="Green laver">Aonori</a></li> <li><a href="/wiki/Bamboo_shoot" title="Bamboo shoot">Bamboo shoot</a></li> <li><a href="/wiki/Beni_sh%C5%8Dga" title="Beni shōga">Beni shōga</a></li> <li><a href="/wiki/Arctium" title="Arctium">Burdock</a></li> <li><a href="/wiki/Daikon" title="Daikon">Daikon</a> <ul><li><a href="/wiki/Sakurajima_radish" title="Sakurajima radish">Sakurajima</a></li></ul></li> <li><a href="/wiki/Dashi" title="Dashi">Dashi</a></li> <li>Fish <ul><li><a href="/wiki/Kamaboko" title="Kamaboko">Kamaboko</a></li> <li><a href="/wiki/Pollock_roe" title="Pollock roe">Mentaiko / tarako</a></li> <li><a href="/wiki/Surimi" title="Surimi">Surimi</a></li> <li><a href="/wiki/Tobiko" title="Tobiko">Tobiko</a></li></ul></li> <li><a href="/wiki/Hijiki" title="Hijiki">Hijiki</a></li> <li><a href="/wiki/Kanzuri" title="Kanzuri">Kanzuri</a></li> <li><a href="/wiki/Karashi" title="Karashi">Karashi</a></li> <li><a href="/wiki/Katsuobushi" title="Katsuobushi">Katsuobushi</a></li> <li><a href="/wiki/Kombu" title="Kombu">Kombu</a></li> <li><a href="/wiki/Konjac" class="mw-redirect" title="Konjac">Konnyaku</a></li> <li><a href="/wiki/Kuromitsu" title="Kuromitsu">Kuromitsu</a></li> <li><a href="/wiki/Kudzu_powder" title="Kudzu powder">Kuzuko</a></li> <li><a class="mw-selflink-fragment" href="#Japan">Mayonnaise</a></li> <li><a href="/wiki/Menma" title="Menma">Menma</a></li> <li><a href="/wiki/Mirin" title="Mirin">Mirin</a></li> <li><a href="/wiki/Miso" title="Miso">Miso</a></li> <li><a href="/wiki/Monosodium_glutamate" title="Monosodium glutamate">MSG</a></li> <li>Mushrooms <ul><li><a href="/wiki/Flammulina_filiformis" title="Flammulina filiformis">Enokitake</a></li> <li><a href="/wiki/Matsutake" title="Matsutake">Matsutake</a></li> <li><a href="/wiki/Shiitake" title="Shiitake">Shiitake</a></li></ul></li> <li><a href="/wiki/Myoga" title="Myoga">Myoga</a></li> <li><a href="/wiki/Nori" title="Nori">Nori</a></li> <li><a href="/wiki/Sake_kasu" title="Sake kasu">Sake kasu</a></li> <li><a href="/wiki/Bread_crumbs#Panko" class="mw-redirect" title="Bread crumbs">Panko</a></li> <li><a href="/wiki/Zanthoxylum_piperitum#Japanese_cuisine" title="Zanthoxylum piperitum">Sansyō</a></li> <li>Sauce <ul><li><a href="/wiki/Ponzu" title="Ponzu">Ponzu</a></li> <li><a href="/wiki/Soy_sauce" title="Soy sauce">Soy</a></li> <li><a href="/wiki/Tare_sauce" title="Tare sauce">Tare</a></li> <li><a href="/wiki/Tonkatsu_sauce" title="Tonkatsu sauce">Tonkatsu</a></li> <li><a href="/wiki/Worcestershire_sauce#Japan" title="Worcestershire sauce">Worcestershire</a></li></ul></li> <li><a href="/wiki/Sesame_oil" title="Sesame oil">Sesame oil</a></li> <li><a href="/wiki/Shichimi" title="Shichimi">Shichimi</a></li> <li><a href="/wiki/Shiso" title="Shiso">Shiso</a></li> <li><a href="/wiki/Tenkasu" title="Tenkasu">Tenkasu</a></li> <li><a href="/wiki/Tofu" title="Tofu">Tofu</a></li> <li><a href="/wiki/Umeboshi" title="Umeboshi">Umeboshi</a></li> <li><a href="/wiki/Wasabi" title="Wasabi">Wasabi</a></li> <li><a href="/wiki/Yuzu" title="Yuzu">Yuzu</a> <ul><li><a href="/wiki/Yuzu_kosh%C5%8D" title="Yuzu koshō">Yuzu koshō</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_Japanese_cooking_utensils" title="List of Japanese cooking utensils">Utensils</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Rice_cooker" title="Rice cooker">Rice cooker</a></li> <li>Knives <ul><li><a href="/wiki/Deba_b%C5%8Dch%C5%8D" title="Deba bōchō">Deba bōchō</a></li> <li><a href="/wiki/Chef%27s_knife" title="Chef's knife">Gyuto</a></li> <li><a href="/wiki/Japanese_kitchen_knife" title="Japanese kitchen knife">Kitchen</a></li> <li><a href="/wiki/Maguro_b%C5%8Dch%C5%8D" title="Maguro bōchō">Maguro bōchō</a></li> <li><a href="/wiki/Nakiri_b%C5%8Dch%C5%8D" title="Nakiri bōchō">Nakiri bōchō</a></li> <li><a href="/wiki/Santoku" title="Santoku">Santoku</a></li> <li><a href="/wiki/Sashimi_b%C5%8Dch%C5%8D" title="Sashimi bōchō">Sashimi bōchō</a></li> <li><a href="/wiki/Usuba_b%C5%8Dch%C5%8D" title="Usuba bōchō">Usuba bōchō</a></li> <li><a href="/wiki/Yanagi_ba" title="Yanagi ba">Yanagi ba</a></li></ul></li> <li><a href="/wiki/Shamoji" class="mw-redirect" title="Shamoji">Shamoji</a></li> <li><a href="/wiki/Suribachi" title="Suribachi">Suribachi</a></li> <li><a href="/wiki/Zaru" title="Zaru">Zaru</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Lists</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_Japanese_condiments" title="List of Japanese condiments">Condiments</a></li> <li><a href="/wiki/List_of_Japanese_desserts_and_sweets" title="List of Japanese desserts and sweets">Desserts and sweets</a></li> <li><a href="/wiki/List_of_Japanese_dishes" title="List of Japanese dishes">Dishes</a> <ul><li><a href="/wiki/List_of_ramen_dishes" title="List of ramen dishes">Ramen</a></li> <li><a href="/wiki/List_of_Japanese_soups_and_stews" title="List of Japanese soups and stews">Soups and stews</a></li></ul></li> <li><a href="/wiki/List_of_Japanese_snacks" title="List of Japanese snacks">Snacks</a></li> <li><a href="/wiki/List_of_sushi_and_sashimi_ingredients" title="List of sushi and sashimi ingredients">Sushi and sashimi ingredients</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Chinmi" title="Chinmi">Chinmi</a></li> <li><a href="/wiki/Kaiseki" title="Kaiseki">Kaiseki</a></li> <li><a href="/wiki/Omakase" title="Omakase">Omakase</a></li> <li><a href="/wiki/Teppanyaki" title="Teppanyaki">Teppanyaki</a></li> <li><a href="/wiki/Tokusanhin" title="Tokusanhin">Tokusanhin</a></li> <li><a href="/wiki/Teriyaki" title="Teriyaki">Teriyaki</a></li> <li><a href="/wiki/Umami" title="Umami">Umami</a></li> <li><a href="/wiki/Customs_and_etiquette_in_Japanese_dining" title="Customs and etiquette in Japanese dining">Customs and etiquette</a></li> <li><a href="/wiki/Okinawan_cuisine" title="Okinawan cuisine">Okinawan cuisine</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2" style="font-weight:bold;"><div> <ul><li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" 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