Linked from

The 24 pages that link to Mayonnaise, each with the reason it gives.

• EmulsionBroader topic: Mayonnaise is a concentrated food emulsion stabilized largely by egg-yolk components.

• Vegetable oilBroader topic: Vegetable oil supplies most of its volume and characteristic texture.

• EggBroader topic: Yolk emulsifiers help keep its oil droplets dispersed.

• EmulsifierBroader topic: Egg-yolk components help stabilize its dense oil-in-water structure.

• CondimentBroader topic: It is served as a condiment and forms the base of many dressings and dips.

• Eggs as foodBroader topic: Yolk helps stabilize the oil-and-water mixture that defines mayonnaise.

• Food chemistryBroader topic: Its stability illustrates how emulsifiers and droplet structure shape a food.