mayonnaise

plural mayonnaises · alternative obsolete Mayonnaise

1. countableuncountableA dressing made from vegetable oil, raw egg yolks, vinegar or lemon juice, and seasoning, used on salads, with French fries, in sandwiches, etc.

   There are 250 foods, including mayonnaise, cheese and cocoa, that don't list ingredients at all.

   1985 May, Boys' Life, volume 75, number 5, page 20

   4 more examples

   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.

   1975, Irma S. Rombauer, Marion Rombauer Becker, Joy of Cooking, page 7

   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.

   1993, Eve Johnson, Five Star Food

   The oils in store-bought mayonnaise range from olive oil to sunflower oil to safflower oil and some less desirable oils!

   2008, Jan McCracken, The Everything Lactose Free Cookbook

   Most store-bought mayonnaise contains ingredients (vinegar, lemonjuice, and salt) that actually slow bacterial growth

   2012, Marie A. Boyle, Sara Long Roth, Personal Nutrition

2. countableuncountableAny cold dish with that dressing as an ingredient.

   We served a lobster mayonnaise as a starter.

3. countableuncountableAny cream, for example for moisturizing the face or conditioning the hair, for which the base is egg yolks and oil.

   hair mayonnaise

   3 more examples

   facial mayonnaise

   They include cider vinegar, two pre-shampoo products, shampoo, conditioner, hair mayonnaise, oil, leave-in conditioner, end protector, revitalising styling spray and filtered water.

   2016, Emma Tarlo, Entanglement: The Secret Lives of Hair, Oneworld Publications, →ISBN

   Then I implemented a lighter protein conditioner – such as hair mayonnaise, which I learned about from my cousin Renee – for the off weeks. I used this hidden gem in combination with olive oil (yes, I bought a kitchen bottle of olive oil – the same kind my grandmother used in every single delicious dish she ever cooked – strictly for use in my hair).

   2010, Rhea E. Santangelo, Grow It Girl! How I Took My Hair from Broken to Beautiful, Lulu.com, →ISBN, page 26

4. AustraliacountableinformaluncountableExaggeration.

   Rancey and our coach, Damien Hardwick, still both joke that "Dimma" tried to off-load him for a sixpack of beers and a bucket of chips in his first few years, but I think they both put some mayonnaise on the story these days.

   2017 March 2, Trent Cotchin, “Alex Rance is one of the most competitive humans that has walked the planet, writes Trent Cotchin”, in Herald Sun, Melbourne, archived from the original on 22 Jun 2024

   1 more example

   If he had a reputation among supporters of playing for free kicks he wasn't aware of it and no one from the AFL or coaches spoke to him specifically about changing his style. But he admits, he would "put some mayonnaise" on top of what defenders had done to him to ensure the umpires were aware of what was happening.

   2020 August 27, Peter Ryan, “The (football) world is a stage, and players think umpires should police it”, in The Age, Melbourne

present singular third person mayonnaises · participle present mayonnaising · participle past mayonnaised · past mayonnaised · alternative obsolete Mayonnaise

1. transitiveTo cover or season with mayonnaise.

   I thought of mayonnaising her racket handle or substituting it for sunblock, but decided against it.

   2009, David Galef, How to Cope With Suburban Stress

   1 more example

   Jones himself presided in the kitchen, mincing truffles, mayonnaising lobster, booting waiters out the door with tray after tray of steaming savories and teeth-numbing sweets, […]

   1998, Trace Farrell, The Ruins, page 153

plural Mayonnaises

1. countableobsoleteuncountableIn full Mayonnaise sauce or sauce Mayonnaise: alternative letter-case form of mayonnaise.

   To three-fourths cup Mayonnaise add one-half tablespoon each finely chopped capers and parsley, one finely chopped gherkin, and one-half can tomatoes, stewed, strained, and cooked until reduced to two tablespoons.

   1896, Fannie Merritt Farmer, “Sauce Tyrolienne”, in “Fish and Meat Sauces”, in The Boston Cooking-School Cook Book, Boston, Mass.: Little, Brown, and Company, page 249

   5 more examples

   The reader who may have a prejudice against the unboiled eggs which enter into the composition of the Mayonnaise, will find that the most fastidious taste would not detect their being raw, if the sauce be well made; […] Abroad, boiled asparagus is very frequently served cold, and eaten with oil and vinegar, or a sauce Mayonnaise.

   1845, Eliza Acton, Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice, for the Use of Private Families. […], London: Longman, Brown, Green and Longmans, […], pages 135 ([Sauces] Mayonnaise) and 370 ([Vegetables] To boil Asparagus)

   A cold roast fowl, Mayonnaise sauce No. 468, 4 or 5 young lettuces, 4 hard-boiled eggs, a few water-cresses, endive. Mode.—Cut the fowl into neat joints, lay them in a deep dish, piling them high in the centre, sauce the fowl with Mayonnaise made by recipe No. 468, and garnish the dish with young lettuces cut in halves, water-cresses, endive, and hard-boiled eggs: […]

   1861, Isabella Beeton, “Recipes [Poultry]”, in The Book of Household Management; […], London: S[amuel] O[rchart] Beeton, […], →OCLC, paragraph 962 (Fowl à la Mayonnaise), page 472

   Divided into flakes and nicely seasoned with pepper, salt, and fragrant herbs, it will make a good Mayonnaise for supper or luncheon. […] When ready to serve, pour over the fowl some Mayonnaise sauce. […] Make some Mayonnaise or tartare sauce (see page 214).

   1868, Mary Jewry, editor, Warne’s Model Cookery and Housekeeping Book: Containing Complete Instructions in Household Management, […], London: Frederick Warne and Company, […]; New York, N.Y.: Scribner, Welford, and Co., paragraph 211 (Cold Cod), page 110, column 1; paragraph 1720 (Cold Roast Fowl a la Mayonnaise), page 349, column 2; and paragraph 2381 (Mayonnaise de Saumon), page 585, column 1

   For fried fish the perfection of accompaniments is the sauce Tartare—a mere addition of some capers, shallots, parsley, and pickles to the sauce Mayonnaise. […] For a chicken or a lobster salad, learn unquestionably the sauce Mayonnaise. […] For chicken and fish salads, and some vegetables, as tomatoes and cauliflowers, they [epicures] use the Mayonnaise sauce. This arrangement of dressings is almost universal in London and Paris. In America we use the Mayonnaise for all salads.

   1876, Mary F[oote] Henderson, Practical Cooking and Dinner Giving. A Treatise Containing Practical Instructions in Cooking; […], New York, N.Y.: Harper & Brothers, […], pages 121 (Sauces) and 220 (Salads)

   To make a good Mayonnaise it is enough that two raw yolks should incorporate in this way a tumblerful of olive oil and a small wineglassful of tarragon vinegar or of lemon-juice. […] We need lay no stress on the fact to begin with that the word Mayonnaise is more often used as a noun than as an adjective. Rightly or wrongly, it is used sometimes as an adjective; for we say Sauce Mayonnaise just as people sometimes also say Sauce Béchamel. Rightly or wrongly, too, the word is still more often used as a substantive, as when we say a Mayonnaise; […] Why Mayonnaise? What can be the meaning of it? The last syllable (nearly always in French representing the Latin termination -ensis) would seem to imply that it is an adjective of place—as Français or Française, from France, Marseillais or Marseillaise, from Marseilles.

   1877, [Eneas Sweetland Dallas], Kettner’s Book of the Table: A Manual of Cookery, Practical, Theoretical, Historical, London: Dulau and Co. […], pages 293 (Mayonnaise) and 294–295 (The Lady Mayonnaise)