TASSYA Japanese Mayonnaise

                  Mayonnaise ,often abbreviated as mayo, 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, with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier.

              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. 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.