Types of Mayonnaise

Traditional mayonnaise is made with vinegar, eggs, lemon juice and salt.

Whether you are slathering it on your sandwich or dressing a salad, mayonnaise is a staple in American kitchens. This condiment was created by the French in the 1700s and is now spans the world with different variations. Depending on where you are in the world, the ingredients, uses and taste of mayonnaise differ.

Traditional Mayonnaise

The traditional jar of mayonnaise you'll find on store shelves in made with oil, egg yolk and vinegar (sometimes lemon juice will replace the vinegar depending on the brand). This product is often used as a condiment on sandwiches, but can also be used for salads like pasta and potato salad.

Japanese Mayonnaise

This version of mayonnaise is made with oil, egg and vinegar; however, the vinegar used is either apple cider vinegar or rice vinegar. The texture is often thinner than American mayonnaise and is usually served as a dip for vegetables.

Russian Mayonnaise

Russian mayonnaise is created with oil, egg, mustard and vinegar; however, the oil used is sunflower seed oil (Americans usually use canola oil). Sunflower seed oil gives Russian mayonnaise a distinct flavor, and it is used for dipping.

Australian Mayonnaise

Australians often add sugar, citric acid, thickening agents, flavor enhancers and water to the traditional mayonnaise recipe. Australian mayonnaise is low in fat; instead of using vegetable oil, Australian mayo contains healthier oils like macadamia nut oil.

References

• The Association for Dressings and Sauces
• Bella Online
• Russian Food
• All Recipes-Australia
• Benjamin Christie-Australian Chef