What is mayonnaise primarily categorized as?

Mayonnaise is primarily categorized as a thick cold sauce. It is an emulsion made by whisking together egg yolks, oil, and vinegar or lemon juice until it reaches a creamy consistency. This process gives mayonnaise its smooth and thick texture, distinguishing it from other sauces.

The classification of mayonnaise as a cold sauce is particularly relevant because it is typically served chilled and is often used as a base for salads, dressings, and dips, complementing a variety of dishes without the heat associated with hot sauces. Its unique texture and cooling qualities make it suitable for various culinary applications, reinforcing its identity as a cold sauce in the realm of food preparation and culinary arts.