Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Full Fat Mayonnaise
Rich and tangy, with a smooth, thick body.
Lens analyzedFull fat mayonnaise is an emulsion of oil, egg yolk, and an acid like vinegar or lemon juice, whipped until thick and glossy. Keeping the full amount of oil gives it a rounder, creamier body than light versions, which swap some of that oil for water and stabilizers.
Where it comes from
Mayonnaise's exact birthplace is disputed between French and Spanish claims, but it spread through European and then North American cooking as the base for sandwich spreads and sauces like aioli and tartar sauce. The "full fat" label only became necessary once reduced-fat versions arrived on the shelf decades later.
Buying it
Check the ingredient list for real egg and oil rather than a heavy blend of stabilizers if you want a cleaner flavor. A sealed jar should show no separation or discoloration at the surface.
Storing it
An unopened jar keeps in the pantry for close to a year; once opened, move it to the fridge and use it up within a couple of months.
Keeps about 1 year in the pantry.
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