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mayonnaise

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may⋅on⋅naise

  [mey-uh-neyz, mey-uh-neyz]
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–noun
a thick dressing of egg yolks, vinegar or lemon juice, oil, and seasonings, used for salads, sandwiches, vegetable dishes, etc.
Origin:
1835–45; < F, equiv. to mayon (perh. var. of Mahón, town in Minorca) + -aise -ese
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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Find inspiring new recipes to help plan your holiday celebration.
www.PlanForTheHolidays.com/Ralphs
Recipes
Easy Bisquick® Ideas for Emergency Meals. Get Recipes & Savings Now.
www.Bisquick.BettyCrocker.com
may·on·naise   (mā'ə-nāz', mā'ə-nāz')   
n.  A dressing made of beaten raw egg yolk, oil, lemon juice or vinegar, and seasonings.

[French mahonnaise, mayonnaise, possibly from Mahón, Spanish city on Minorca captured by Louis François Armand de Vignerot du Plessis, Duc de Richelieu (1696-1788), in 1756 (the duke's chef is said to have introduced mayonnaise in honor of this victory).]
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Word Origin & History

mayonnaise 
1841, from Fr. mayonnaise (1807), said to have been named in allusion to Mahon, seaport capital of island of Minorca, captured by France 1756; the sauce introduced in commemoration of the victory. But the dates make this seem doubtful. Shortened form mayo first attested c.1930.
Online Etymology Dictionary, © 2001 Douglas Harper
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Encyclopedia

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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