Marmite may be famous as the nation’s most divisive spread, but mayonnaise can split a room just as quickly.
For some, it is the texture. For others, it is the ingredients, its gloopy appearance, or the assumption that anything made mostly from oil and egg yolk must be bad news.
At its simplest, mayonnaise is an emulsion of egg yolks, oil, vinegar and often mustard. It is used everywhere from sandwiches and chips to tuna mayo, potato salad and coleslaw, helping bind ingredients together while adding creaminess and tang.
It is also cheap, widely available and found in almost every supermarket, with own-brand
To provide well-rounded coverage and a breadth of insight across various events, we rely on contributions from several staff writers, each bringing their own area of expertise to our publication.
