Dutch mayonnaise is an emulsified sauce that has its roots in European cuisine, particularly in Holland, from which its name is derived. This sauce is known in several Latin American countries, although it may have different names depending on the region. In some places, it is simply called "homemade mayonnaise" or "traditional mayonnaise," while in other countries, such as Mexico and Argentina, it is usually prepared with slight variations in ingredients or techniques, but retaining the essence of a creamy and smooth sauce. Its preparation has been passed down over the years in numerous family recipes, becoming a base for many culinary preparations such as dressings, accompaniments for meats and vegetables, or for spreading on bread.
The popularity of Dutch mayonnaise lies in its creamy texture and delicate flavor, which combines the acidity of vinegar with the richness of oil and egg yolk. Unlike other sauces, its preparation requires a certain technique to achieve a perfect emulsion, where the ingredients integrate homogeneously without the mixture separating. It is ideal for those who enjoy homemade sauces with natural ingredients, free of preservatives, and for those who wish to explore basic preparations that enrich multiple recipes.
