The most Ancient of ELEMENTS ... MAYONAISE
for the newbies that don't know about the mayo..... ----------v
Mayonnaise (/ˌmeɪəˈneɪz/, /ˈmeɪəneɪz/ or /ˈmæneɪz/, French: [majɔnɛz] ( listen)), often abbreviated as mayo,[1] is a thick, creamy sauce often used as a condiment. It is a stable emulsion of oil, egg yolks and either vinegar or lemon juice,[2] with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier.[3]
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.[4][5] In Spain, Portugal and Italy, olive oil is used as the oil, and mustard is never included.
Commercial egg-free mayonnaise-like spreads are available for people who want to avoid animal fat and cholesterol, or who are allergic to eggs.[6]