Mayo-laden Salads—Why ruin perfectly lovely cabbage or potatoes by drowning them in mayonnaise?
It was a basic hamburger, with fresh lettuce and tomato (a plus), slathered with a sloppy oversize dollop of mayonnaise.
Meanwhile, in a bowl, combine the yogurt, mayonnaise, and herbs, season well.
In Europe, hollandaise or mayonnaise is the traditional accompaniment to asparagus, and for good reason.
What happens when one of their kids asks for a sandwich and they hand him two oven mitts smeared with mayonnaise?
Make a pint of mayonnaise sauce with aspic jelly and coat the well-dried oysters with the sauce.
Cut it up, and mix it with the lobster and some mayonnaise sauce.
Chicken salad is popular, but combinations of protein with much fat (as in the mayonnaise dressing) always digest very slowly.
Put the mixture into a salad-bowl, and pour over the mayonnaise or dressing.
This and all salads should be lightly seasoned before the mayonnaise is added, or they are apt to taste flat.
sauce made from egg yolks, oil, and vinegar, 1815, from French sauce mayonnaise (1806), said by French sources to be corrupted from mahonnaise and to have been named in recognition of Mahon, seaport capital of island of Minorca, captured by France 1756 after the defeat of the British defending fleet in the Seven Years' War; the sauce having been introduced either in commemoration of the victory, which was led by Armand de Vignerot du Plessis, duc de Richelieu (1696–1788), or because it was brought to France from there by him. But unless there is a gap in the record, the late date of appearance of the word make this seem doubtful.