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Mayonnaise (, often abbreviated as mayo) is a thick, creamy sauce often used as a condiment. It is a stable emulsion of oil, an emulsifier, and either vinegar or lemon juice,〔"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." ''On Food and Cooking,'' Harold McGee, Scribner, New York, 2004, p. 633.〕 with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the most common emulsifier used in mayonnaise. Commercial egg-free versions of mayonnaise are available for vegans and others who want to avoid animal products and cholesterol, or who are allergic to eggs. Mayonnaise varies in color, but is often white, cream, or pale yellow. It may range in texture from that of light cream to a thick gel. In countries influenced by French culture, mustard is also a common ingredient, but the addition of mustard turns the sauce into a remoulade with a different flavor and the mustard acts as an additional emulsifier. ==History== The word mayonnaise was not used for a sauce before the start of the nineteenth century. The earliest reference appears to be by Alexandre Viard (1806), who however never quite gives a recipe for the sauce itself. At that point, the sauce was made with aspic or jelly, rather than an egg emulsion. In 1815, Louis Eustache Ude wrote: No 58.—Mayonnaise. In a 1820 work, Viard describes something like the more familiar emulsified version: 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 terrine, 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. In 1808, Grimod de La Reynière referred to a "bayonnaise" sauce: "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." 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「mayonnaise」の詳細全文を読む スポンサード リンク
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