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NutriBuddy™ 
Description
A Mayonnaise Dip is basically an emulsion of raw egg yolks and vegetable oil. As the yolks are continuously beaten, oil is added little by little until a thick cream results. Mayonnaise was invented in 1756 by the French chef of the Duc de Richelieu. Plain mayonnaise is often flavoured with lemon juice, mustard, or vinegar. It is a thick cold sauce or dressing commonly used in sandwiches, hamburgers, salads, and on french fries. The color of mayonnaise varies from near-white to pale yellow, and its texture from a light cream to a thick gel. For the ease of consumption, commercially egg-free alternatives are made for vegans and those who avoid chicken eggs or dietary cholesterol as well as people with egg allergies. It's not the same as salad dressing, which doesn't contain egg yolks and is generally sweeter than mayonnaise.