Talk:Mayonnaise
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Opening description needs tweaking
The opening sentence describes mayonnaise as a "thick, creamy sauce with a rich and tangy taste"
Sorry, but...not the best description here. Mayonnaise is an egg emulsion, used commonly as a sauce or dip. It is not "creamy", as it is not a dairy product, nor does it have a particularly "tangy" taste, as "tangy" is basically a sharp, tart flavour, which mayonnaise is not at all. The flavour of mayonnaise is actually rather mild compared to many other sauces.
The rest of the opening is okay, but it doesn't describe it as an egg emulsion until the second paragraph, when really that should be in the first sentence, as per my example given, since that literally is what mayonnaise is. ~2025-31953-49 (talk) 20:20, 13 December 2025 (UTC)
"Spicy mayo" listed at Redirects for discussion
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"Papas mayo" listed at Redirects for discussion
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"Perinaise" listed at Redirects for discussion
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"Maonesa" listed at Redirects for discussion
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