mayonnaisen.

Brit.

/ˌmeɪəˈneɪz/, U.S.

/ˈmeɪəˌneɪz/,

/ˌmeɪəˈneɪz/

Forms: 1800s mayonese, 1800s– mayonnaise.

Origin: A borrowing from French. Etymon: French mayonnaise.

Etymology: < French mayonnaise /majɔnɛz/ (1804 in mayonnaise de poulet in German context in A. von Kotzebue Erinnerungen aus Paris I. 227; 1806 in saumon à la mayonnaise; also mahonnaise (1808), and magnonaise in the 19th cent.), of uncertain origin.Several etymologies have been suggested. Like numerous dictionaries, N.E.D. (1906) describes it as ‘probably feminine of mahonnais of Port Mahon , capital of Minorca, taken by the duc de Richelieu in 1756’, but the lateness of the word in French would argue against this, as would perhaps also the spelling mayonnaise rather than mahonnaise already in the earliest attestation. Bayonnaise (feminine of bayonnais < the name of the French town of Bayonne + -ais -ese suffix) is attested in the same meaning only two years later, and mayonnaise is frequently explained as a corruption of this word, as in the following early discussion (giving the earliest examples of the form mahonnaise and of bayonnaise in this sense):1808 G. de la Reynière Man. des amphitryons ii. vi. 211 Les puristes, en cuisine, ne sont pas d'accord sur la dénomination de ces sortes de ragoûts; les uns disent mayonnaise, d'autres mahonnaise, et d'autres bayonnaise. Le premier de ces mots n'est pas français; et le second indique une ville où rien n'est renommé pour la bonne chère; c'est ce qui fait que nous nous sommes décidés pour bayonnaise, dont l'étymologie est dans le nom d'une ville qui renferme beaucoup de Gourmands inventeurs, et qui, de plus, donne naissance chaque année aux meilleurs jambons de l'Europe. However, the French chef M. A. Carême (1784–1833) preferred the spelling magnonnaise and an etymology from French manier to handle (see manner n.), explained as referring to the method of preparation of the sauce.

a. A thick, creamy sauce consisting of egg yolks emulsified with oil and seasoned with salt, pepper, vinegar, and (usually) mustard, used as a cold dressing or accompaniment for salad, eggs, fish, etc., or as the base for other sauces.Also with distinguishing word, as garlic, herb, mustard mayonnaise, etc.

ΘΚΠ

the world > food and drink > food > additive > sauce or dressing > [noun] > salad dressing > mayonnaise

mayonnaise1815

aioli1846

mayo1940

1815 L. E. Ude French Cook 34 Mayonnaise. Take three spoonfuls of Allemande, six ditto of aspic, and two of oil. Add a little tarragon vinegar, that has not boiled, some pepper and salt, and minced ravigotte, or merely some parsley... Your mayonnaise must be put to ice.

1845 E. Acton Mod. Cookery iv. 135 The unboiled eggs..enter into the composition of the Mayonnaise.

1879 M. Jewry Warne's Model Cookery (new ed.) 456/2 Cut the vegetables into pieces all of one size, add the salmon..mix with Mayonnaise sauce.

1910 Encycl. Brit. VII. 74/2 The mayonnaise (originally mahonnaise) is ascribed to the duc de Richelieu.

1923 W. J. Locke Moordius & Co. vi. 75 Aioli. It's the national sauce of Provence—mayonnaise made with pounded garlic.

1979 Gourmet Sept. 14/1 An attractive array of crisp raw vegetables served with a saffron-tinctured garlic mayonnaise.

1987 Sunday Express Mag. 2 Aug. 39/1 If you have three different vinegars..and three different oils..then you've got the basis for a wide range of vinaigrettes, mayonnaises, and tasty flavourings.

1995 R. Stein Taste of Sea 44 Tartare Sauce. 1 quantity Mustard Mayonnaise... 1 teaspoon green olives, finely chopped [etc.].

b. A dish of fish, meat, etc., having mayonnaise (sense 1a) as a dressing.In the names of such dishes frequently as postmodifier of the principal component, as egg, lobster, salmon mayonnaise, etc.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > food by way of preparation > [noun] > dish in mayonnaise

mayonnaise1823

1823 Lady Blessington Jrnl. 12 Aug. in E. Clay Lady Blessington at Naples (1979) 65 From the simple cold roasted meats and poultry, to the delicate aspics, mayonnaises, Galantine de volaille [etc.].

1830 Lady Morgan France 1829–30 II. 416 The mayonese was fried in ice..like Ninon's description of Sevigné's heart.

1841 W. M. Thackeray Mem. Gormandising in Misc. Ess. (1885) 396 A mayonnaise of crayfish.

1861 I. M. Beeton Bk. Househ. Managem. x. 225 For a fish Mayonnaise, this sauce may be coloured with lobster-spawn, pounded.

1904 H. James Golden Bowl II. v. xxxix. 310 The hand employed at Fawns for mayonnaise of salmon.

1975 D. Bloodworth Clients of Omega xvi. 153 The partners..began to eat salmon mayonnaise off the altar.

2. Contract Bridge. = goulash n. 2.

ΘΚΠ

society > leisure > entertainment > pastimes > game > card game > bridge > [noun] > actions or tactics > fresh deal

new deal1746

redeal1829

mayonnaise1926

goulash1927

1926 Work–Whitehead Auction Bridge Bull. Jan. 101/2 Mayonnaise adds this feature to the game: When the four players pass and the deal is, therefore, not played, the hands of the four players, sorted but unshuffled, are placed on top of each other, and are then dealt unshuffled in two batches of five and one of three to each player.

1927 M. C. Work Contract Bridge 138 Mayonnaise, old name of Goulash.

Derivatives

mayoˈnnaised adj. dressed or covered with mayonnaise.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > garnishing > [adjective] > dressed with mayonnaise

mayonnaised1968

1968 C. Drummond Death & Leaping Ladies i. 7 A hearty trencherman himself, a victor over many a mayonnaised lobster.

1986 E. M. Mickler White Trash Cooking iii. 68 Then add your gelatin. Then add all the other ingredients. Then pour the mixture into a mayonnaised mold.

This entry has been updated (OED Third Edition, March 2001; most recently modified version published online March 2022).

单词	mayonnaise
释义	mayonnaisen. Brit. /ˌmeɪəˈneɪz/, U.S. /ˈmeɪəˌneɪz/, /ˌmeɪəˈneɪz/ Forms: 1800s mayonese, 1800s– mayonnaise. Origin: A borrowing from French. Etymon: French mayonnaise. Etymology: < French mayonnaise /majɔnɛz/ (1804 in mayonnaise de poulet in German context in A. von Kotzebue Erinnerungen aus Paris I. 227; 1806 in saumon à la mayonnaise; also mahonnaise (1808), and magnonaise in the 19th cent.), of uncertain origin.Several etymologies have been suggested. Like numerous dictionaries, N.E.D. (1906) describes it as ‘probably feminine of mahonnais of Port Mahon , capital of Minorca, taken by the duc de Richelieu in 1756’, but the lateness of the word in French would argue against this, as would perhaps also the spelling mayonnaise rather than mahonnaise already in the earliest attestation. Bayonnaise (feminine of bayonnais < the name of the French town of Bayonne + -ais -ese suffix) is attested in the same meaning only two years later, and mayonnaise is frequently explained as a corruption of this word, as in the following early discussion (giving the earliest examples of the form mahonnaise and of bayonnaise in this sense):1808 G. de la Reynière Man. des amphitryons ii. vi. 211 Les puristes, en cuisine, ne sont pas d'accord sur la dénomination de ces sortes de ragoûts; les uns disent mayonnaise, d'autres mahonnaise, et d'autres bayonnaise. Le premier de ces mots n'est pas français; et le second indique une ville où rien n'est renommé pour la bonne chère; c'est ce qui fait que nous nous sommes décidés pour bayonnaise, dont l'étymologie est dans le nom d'une ville qui renferme beaucoup de Gourmands inventeurs, et qui, de plus, donne naissance chaque année aux meilleurs jambons de l'Europe. However, the French chef M. A. Carême (1784–1833) preferred the spelling magnonnaise and an etymology from French manier to handle (see manner n.), explained as referring to the method of preparation of the sauce. 1. a. A thick, creamy sauce consisting of egg yolks emulsified with oil and seasoned with salt, pepper, vinegar, and (usually) mustard, used as a cold dressing or accompaniment for salad, eggs, fish, etc., or as the base for other sauces.Also with distinguishing word, as garlic, herb, mustard mayonnaise, etc. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > salad dressing > mayonnaise mayonnaise1815 aioli1846 mayo1940 1815 L. E. Ude French Cook 34 Mayonnaise. Take three spoonfuls of Allemande, six ditto of aspic, and two of oil. Add a little tarragon vinegar, that has not boiled, some pepper and salt, and minced ravigotte, or merely some parsley... Your mayonnaise must be put to ice. 1845 E. Acton Mod. Cookery iv. 135 The unboiled eggs..enter into the composition of the Mayonnaise. 1879 M. Jewry Warne's Model Cookery (new ed.) 456/2 Cut the vegetables into pieces all of one size, add the salmon..mix with Mayonnaise sauce. 1910 Encycl. Brit. VII. 74/2 The mayonnaise (originally mahonnaise) is ascribed to the duc de Richelieu. 1923 W. J. Locke Moordius & Co. vi. 75 Aioli. It's the national sauce of Provence—mayonnaise made with pounded garlic. 1979 Gourmet Sept. 14/1 An attractive array of crisp raw vegetables served with a saffron-tinctured garlic mayonnaise. 1987 Sunday Express Mag. 2 Aug. 39/1 If you have three different vinegars..and three different oils..then you've got the basis for a wide range of vinaigrettes, mayonnaises, and tasty flavourings. 1995 R. Stein Taste of Sea 44 Tartare Sauce. 1 quantity Mustard Mayonnaise... 1 teaspoon green olives, finely chopped [etc.]. b. A dish of fish, meat, etc., having mayonnaise (sense 1a) as a dressing.In the names of such dishes frequently as postmodifier of the principal component, as egg, lobster, salmon mayonnaise, etc. ΘΚΠ the world > food and drink > food > dishes and prepared food > food by way of preparation > [noun] > dish in mayonnaise mayonnaise1823 1823 Lady Blessington Jrnl. 12 Aug. in E. Clay Lady Blessington at Naples (1979) 65 From the simple cold roasted meats and poultry, to the delicate aspics, mayonnaises, Galantine de volaille [etc.]. 1830 Lady Morgan France 1829–30 II. 416 The mayonese was fried in ice..like Ninon's description of Sevigné's heart. 1841 W. M. Thackeray Mem. Gormandising in Misc. Ess. (1885) 396 A mayonnaise of crayfish. 1861 I. M. Beeton Bk. Househ. Managem. x. 225 For a fish Mayonnaise, this sauce may be coloured with lobster-spawn, pounded. 1904 H. James Golden Bowl II. v. xxxix. 310 The hand employed at Fawns for mayonnaise of salmon. 1975 D. Bloodworth Clients of Omega xvi. 153 The partners..began to eat salmon mayonnaise off the altar. 2. Contract Bridge. = goulash n. 2. ΘΚΠ society > leisure > entertainment > pastimes > game > card game > bridge > [noun] > actions or tactics > fresh deal new deal1746 redeal1829 mayonnaise1926 goulash1927 1926 Work–Whitehead Auction Bridge Bull. Jan. 101/2 Mayonnaise adds this feature to the game: When the four players pass and the deal is, therefore, not played, the hands of the four players, sorted but unshuffled, are placed on top of each other, and are then dealt unshuffled in two batches of five and one of three to each player. 1927 M. C. Work Contract Bridge 138 Mayonnaise, old name of Goulash. Derivatives mayoˈnnaised adj. dressed or covered with mayonnaise. ΘΚΠ the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > garnishing > [adjective] > dressed with mayonnaise mayonnaised1968 1968 C. Drummond Death & Leaping Ladies i. 7 A hearty trencherman himself, a victor over many a mayonnaised lobster. 1986 E. M. Mickler White Trash Cooking iii. 68 Then add your gelatin. Then add all the other ingredients. Then pour the mixture into a mayonnaised mold. This entry has been updated (OED Third Edition, March 2001; most recently modified version published online March 2022). < n.1815
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