Editing Mayonnaise (section)

==Uses==
[[File:Zaanse mayonaise.jpg|thumb|Mayonnaise from the [[Zaan|Zaan district]], [[North Holland]], Netherlands and [[French fries|potato fries]]]]

Mayonnaise is used commonly around the world, and is also a base for many other chilled sauces and [[salad dressing]]s. For example, ''[[Remoulade|sauce rémoulade]]'', in classic French cuisine, is a mix of mayonnaise and mustard, [[gherkin]]s, [[caper]]s, [[parsley]], [[chervil]], [[tarragon]], and possibly [[anchovy essence]].<ref>{{cite book|title=Larousse Gastronomique|last1=Robuchon|first1=Joël|date=2009|publisher=Hamlyn|isbn=9780600620426|edition=Updated|location=London|page=1054|title-link=Larousse Gastronomique}}</ref>

===Chile===
Chile is the world's third major per capita consumer of mayonnaise and first in [[Latin America]].<ref name=":0">{{cite web|url=http://www.latinamerican-markets.com/chile---consumo-de-mayonesa |title=Chile – Consumo de mayonesa &#124; Latin American Markets |date=2005-11-26 |access-date=2016-02-12 |url-status=dead |archive-url=https://web.archive.org/web/20051126165454/http://www.latinamerican-markets.com/chile---consumo-de-mayonesa |archive-date=26 November 2005 }}</ref> Commercial mayonnaise became widely accessible in the 1980s.<ref name=":0" /> It is a common topping for [[completo]]s.{{Citation needed|date=August 2021}}

===Europe===

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 ''Warenwetbesluit Gereserveerde aanduidingen'' in article 4.<ref>{{cite web |url=http://wetten.overheid.nl/BWBR0009499/Artikel4/geldigheidsdatum_31-01-2014 |title=Wet- en regelgeving – Warenwetbesluit Gereserveerde aanduidingen – BWBR0009499 |publisher=wetten.nl |date=24 March 1998 |access-date=30 January 2014 |archive-date=4 September 2015 |archive-url=https://web.archive.org/web/20150904065529/http://wetten.overheid.nl/BWBR0009499/Artikel4/geldigheidsdatum_31-01-2014 |url-status=live }}</ref> Most available brands easily exceed these targets.<ref>{{cite web |url=http://www.foodanddrinkeurope.com/news/ng.asp?id=51737-mayonnaise-sales-hit |archive-url=https://web.archive.org/web/20070914002040/http://www.foodanddrinkeurope.com/news/ng.asp?id=51737-mayonnaise-sales-hit |url-status=dead |archive-date=14 September 2007 |title=Mayonnaise sales in Europe |publisher=Foodanddrinkeurope.com |date=29 April 2004 |access-date=23 June 2009 }}</ref> In countries influenced by [[French culture]], mustard is also a common ingredient that acts as an additional emulsifier.<ref>{{cite web|url=http://www.scienceprojectideas.co.uk/making-emulsion.html|title=Making an Emulsion|date=1 October 2010|publisher=Science Project Ideas|access-date=17 November 2011|archive-date=30 October 2019|archive-url=https://web.archive.org/web/20191030224111/http://www.scienceprojectideas.co.uk/making-emulsion.html|url-status=live}}</ref>

===Japan===
{{main|Kewpie (mayonnaise)}}
[[File:2016 0529 Kewpie mayonnaise NL.jpg|thumb|Kewpie mayonnaise]]

Japanese mayonnaise is typically made with [[rice vinegar]], which gives it a flavor different from mayonnaise made from distilled vinegar.<ref>{{cite book|last1=Hachisu|first1=Nancy Singleton|title=Japanese Farm Food|date=2012|publisher=Andrews McMeel Pub.|location=Kansas City, Mo.|isbn=978-1449418298|pages=312–313}}</ref><ref>{{cite web|url=https://www.foodrepublic.com/2012/04/25/kewpie-mayo-wins-the-condiment-game/|access-date=30 June 2014|publisher=Food Republic|title=Kewpie mayo wins the condiment game|date=25 April 2012|archive-date=10 September 2015|archive-url=https://web.archive.org/web/20150910030539/http://www.foodrepublic.com/2012/04/25/kewpie-mayo-wins-the-condiment-game/|url-status=live}}</ref> Apart from salads, it is popular with dishes such as ''[[okonomiyaki]], [[takoyaki]]'' and ''[[yakisoba]]'' and may also accompany ''[[Tonkatsu|katsu]]'' and ''[[karaage]]''.<ref>{{cite web |author=Okonomiyaki World |url=http://okonomiyakiworld.com/Okonomiyaki-Ingredients.html |title=Ingredients – Okonomiyaki World – Recipes, Information, History & Ingredients for this unique Japanese Food |publisher=Okonomiyaki World |date=2015-11-04 |access-date=2015-11-28 |archive-date=5 July 2014 |archive-url=https://web.archive.org/web/20140705035635/http://okonomiyakiworld.com/Okonomiyaki-Ingredients.html |url-status=live }}</ref> It is most often sold in soft plastic squeeze bottles. Its texture is thicker than most Western commercial mayonnaise.<ref>{{cite web |url=http://pogogi.com/what-is-japanese-mayonnaise-and-how-is-it-different-from-american-mayo |title=What Is Japanese Mayonnaise and How Is It Different from American Mayo? &#124; POGOGI Japanese Food |publisher=Pogogi.com |date=31 July 2012 |access-date=14 February 2015 |archive-date=14 February 2015 |archive-url=https://web.archive.org/web/20150214223524/http://pogogi.com/what-is-japanese-mayonnaise-and-how-is-it-different-from-american-mayo |url-status=live }}</ref> [[Kewpie (mayonnaise)|Kewpie]] (Q.P.) is the most popular brand of Japanese mayonnaise,<ref>{{cite news |last=Itoh |first=Makiko |url=http://www.japantimes.co.jp/life/2013/03/22/food/why-not-just-add-a-dollop-of-mayonnaise/#.V0x5E5F96VM |title=Why not just add a dollop of mayonnaise? |newspaper=The Japan Times |date=2013-03-22 |access-date=2016-07-01 |archive-date=11 June 2016 |archive-url=https://web.archive.org/web/20160611050912/http://www.japantimes.co.jp/life/2013/03/22/food/why-not-just-add-a-dollop-of-mayonnaise#.V0x5E5F96VM |url-status=live }}</ref> advertised with a [[Kewpie doll]] logo. The vinegar is a proprietary blend containing apple and malt vinegars.<ref>{{cite web|url=http://www.kewpie.co.jp/know/mayo/history/longrun.html#01|title=おいしさロングラン製法｜キユーピー|publisher=Kewpie.co.jp|access-date=17 November 2011|url-status=dead|archive-url=https://web.archive.org/web/20110727213436/http://www.kewpie.co.jp/know/mayo/history/longrun.html#01|archive-date=27 July 2011|df=dmy-all}}{{self-published source|date=December 2012}}{{psc|date=December 2012}}</ref> The Kewpie company was started in 1925 by Tochiro Nakashima, whose goal was to create a condiment that made eating vegetables more enjoyable.<ref>{{cite web |url=https://www.japanesemayo.com/what-is-japanese-mayo/ |archive-url=https://web.archive.org/web/20231122143839/https://www.japanesemayo.com/what-is-japanese-mayo/ |url-status=dead |archive-date=22 November 2023 |title=What is Japanese Mayo? |publisher=japanesemayo.com |access-date=2017-08-03 }}</ref>

===Russia===
Mayonnaise is very popular in Russia, where it is made with [[sunflower oil]] and [[soybean oil]]. A 2004 study showed that Russia is the only market in Europe where more mayonnaise than [[ketchup]] is sold. It is used as a sauce in the most popular salads in Russia, such as [[Olivier salad]] (also known as Russian salad), [[dressed herring]], and many others. Leading brands are Calvé (marketed by [[Unilever]]) and Sloboda (marketed by Efko).<ref>{{cite web |url=http://www.foodnavigator.com/Financial-Industry/Moscow-s-particular-taste-in-sauces |title=Moscow's particular taste in sauces |date=14 June 2004 |publisher=FoodNavigator.com |access-date=27 March 2013 |archive-date=31 March 2013 |archive-url=https://web.archive.org/web/20130331173233/http://www.foodnavigator.com/Financial-Industry/Moscow-s-particular-taste-in-sauces |url-status=live }}</ref>

===United States===
Commercial mayonnaise marketed in jars originated in [[Philadelphia]] in 1907 when Amelia Schlorer began marketing a mayonnaise recipe originally used in salads sold in her family's grocery store. [[Mrs. Schlorer's]] mayonnaise was an instant success with local customers and eventually grew into the Schlorer Delicatessen Company.<ref>{{cite web |url=https://news.google.com/newspapers?nid=1499&dat=19570829&id=aDEaAAAAIBAJ&pg=7076,5069512 |title=The Milwaukee Journal |website=Google News Archive Search |access-date=27 August 2015 }}{{Dead link|date=June 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> Around the same time in New York City, a family from [[Vetschau]], Germany, at [[Hellmann's and Best Foods|Richard Hellmann's]] 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 [[Eastern United States]] and as ''Best Foods Mayonnaise'' in the [[Western United States]].<ref>{{cite book|last1=Smith|first1=Andrew F.|title=The Oxford Companion to American Food and Drink|date=2007|publisher=Oxford University Press|location=New York|isbn=9780195307962|page=397|url=https://books.google.com/books?id=AoWlCmNDA3QC&pg=PT397|access-date=14 February 2015}}</ref> Mayonnaise sales are about [[US$]]1.3 billion per year in the U.S.<ref>{{Cite news|url=https://nypost.com/2011/09/17/hellmanns-mayonnaise-americas-best-selling-condiment|title=Hellmann's mayonnaise America's best-selling condiment|date=2011-09-17|work=New York Post|access-date=2017-12-13|language=en-US|archive-date=6 April 2018|archive-url=https://web.archive.org/web/20180406231409/https://nypost.com/2011/09/17/hellmanns-mayonnaise-americas-best-selling-condiment/|url-status=live}}</ref>