Yes, traditional mayonnaise inherently contains eggs as a core ingredient.
Mayonnaise is an emulsion, which means it's a stable mixture of two liquids that typically don't mix, such as oil and an acidic liquid. Eggs play a crucial role in creating and stabilizing this emulsion.
The Role of Eggs in Mayonnaise
The primary function of eggs in mayonnaise, specifically the egg yolks, is to act as an emulsifier. Egg yolks contain lecithin, a powerful emulsifying agent that allows oil and an acid (like vinegar or lemon juice) to combine into a smooth, creamy, and consistent sauce. Without the emulsifying properties of eggs, the oil and acid would quickly separate.
This process of combining two or more liquids that normally are unmixable is called emulsification. Eggs help create a permanent emulsion, ensuring the mayonnaise remains stable and doesn't break.
Key Ingredients for Traditional Mayonnaise
Traditional mayonnaise is fundamentally composed of three main elements, with eggs being indispensable for its characteristic texture and stability.
| Ingredient | Primary Function |
|---|---|
| Eggs | Emulsifier (binds oil and acid), contributes to texture and color |
| Oil | Forms the base of the emulsion, provides richness |
| Acid | Adds flavor and helps with preservation (commonly vinegar or lemon juice) |
While some modern or specialized products, often labeled "vegan mayonnaise" or "egg-free mayonnaise," use plant-based alternatives to achieve a similar texture and consistency, the classic and traditional preparation of mayonnaise relies on eggs. Therefore, to answer precisely, yes, mayonnaise can and typically does contain eggs.
