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mayonnaise

[mey-uh-neyz, mey-uh-neyz] /ˌmeɪ əˈneɪz, ˈmeɪ əˌneɪz/
noun
1.
a thick dressing of egg yolks, vinegar or lemon juice, oil, and seasonings, used for salads, sandwiches, vegetable dishes, etc.
Origin
1835-1845
1835-45; < French, equivalent to mayon (perhaps variant of Mahón, town in Minorca) + -aise -ese
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for mayonnaise
  • New coating should make it easier to get more ketchup or mayonnaise out of the containers.
  • Volunteers swab turtle mouths with gauze pads and also employ a secret weapon-mayonnaise.
  • It's not wise to make mayonnaise or ice cream with eggs at home anymore either.
  • Two competing entrepreneurs invent a spread that is a ready mixture of mustard and mayonnaise.
  • Unmold mousse and serve on curly kale, with lemon mayonnaise poured over the top.
  • Traditionally steamed artichokes are served with drawn butter or with a mayonnaise.
  • Add the garlic powder, celery salt and mayonnaise and toss to coat.
  • Avoid mayonnaise-based foods, and keep cold food cold and hot food hot.
  • Some restaurants add salsa golf, a combination of ketchup and mayonnaise.
  • Nibble on sweet pea risotto, polenta with truffle oil and sweet potato cakes with spicy harissa mayonnaise.
British Dictionary definitions for mayonnaise

mayonnaise

/ˌmeɪəˈneɪz/
noun
1.
a thick creamy sauce made from egg yolks, oil, and vinegar or lemon juice, eaten with salads, eggs, etc
Word Origin
C19: from French, perhaps from Mahonnais of Mahón, a port in Minorca
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for mayonnaise
n.

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.

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for mayonnaise

cold sauce originating in French cuisine, 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. Plain mayonnaise is flavoured with lemon juice, mustard, or vinegar.

Learn more about mayonnaise with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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