Borrowing from French mayonnaise, possibly named after the city Mahón whence the recipe was brought back to France. Alternative suggested origins include the city of Bayonne (bayonnaise); the French word manier (“to handle”); the Old French moyeu (“egg yolk”); and the Duke of Mayenne.
- IPA(key): /ˈmeɪ.ə.neɪz/, /ˌmeɪ.əˈneɪz/
- (General American, æ-tensing) also IPA(key): /ˈmæn.eɪz/
Audio (US) (file)
- Rhymes: -eɪz
- A dressing made from vegetable oil, raw egg yolks and seasoning, used on salads, with french fries, in sandwiches etc.
1985 May, Boys' Life, volume 75, page 20:
- There are 250 foods, including mayonnaise, cheese and cocoa, that don't list ingredients at all.
1975, Irma S. Rombauer, Marion Rombauer Becker, Joy of Cooking, page 7:
- The FDA's original intent for foods included under "standards of identity" ensured that terms like "mayonnaise" or "ice cream” would guarantee the same basic ingredients required in the government-established recipe no matter who manufactured it.
1993, Eve Johnson, Title=Five Star Food:
- I grew up thinking that the blue and white Miracle Whip salad dressing jar in the fridge held the same substance the rest of the world knew as mayonnaise. / Now I know that mayonnaise is something entirely different.
2008, Jan McCracken, The Everything Lactose Free Cookbook:
- The oils in store-bought mayonnaise range from olive oil to sunflower oil to safflower oil and some less desirable oils!
2012, Marie A. Boyle, Sara Long Roth, Personal Nutrition:
- Most store-bought mayonnaise contains ingredients (vinegar, lemonjuice, and salt) that actually slow bacterial growth
Possibly named after the city Mahón whence the recipe was brought back to France. Alternative suggested origins include the city of Bayonne (bayonnaise); the French word manier (to handle); the Old French moyeu (egg yolk); and the Duke of Mayenne.
mayonnaise f (plural mayonnaises)
- “mayonnaise” in le Trésor de la langue française informatisé (The Digitized Treasury of the French Language).