mayonnaise

Mayonnaise is the quick emulsion people reach for when a sandwich, salad or dip needs body and a little richness. By our assessment, its best feature is how it binds things together and gives a smooth, familiar texture with almost no effort. The honest limit is that it is built from oil and egg, so it is heavy, creamy in a very specific way, and not the right answer for lighter food. In practice it is less about tasting clever and more about making cold food feel complete, which is why it appears in egg salads, tuna mixes and burger spreads. Compared with yogurt-based sauces it is richer and less sharp, and compared with plain oil it gives actual thickness. The catalogue’s Amora tag places it in the condiments aisle, which is exactly where this kind of spread belongs.