mayonnaise English · revision 1954

+ ==Pronunciation==

+ * IPA: /ˈmeɪ.ə.neɪz/, /ˌmeɪ.əˈneɪz/ ''(UK)''; /ˌmeɪ.əˈneɪz/, /ˈmeɪ.əˌneɪz/ ''(US)''^(Wiktionary)

+

+ ==Etymology==

+ It is [[bor|fr|mayonnaise]],^(AHD)^(Barnhart 1995)^(Etymonline)^(MW Collegiate)^(RHWU) earlier ''mahonnaise'',^(AHD)^(Barnhart 1995) probably named after Mahón, the seaport of Minorca,^(AHD)^(Barnhart 1995)^(Etymonline)^(RHWU) which the Duc de Richelieu captured in 1756;^(AHD)^(Barnhart 1995) his chef is said to have created the sauce to celebrate the victory.^(AHD)^(Barnhart 1995)

+

+ ==Earliest recorded meaning==

+ A thick sauce of egg yolk beaten with oil and vinegar, used as a dressing (1841).^(OED 1989)^(Barnhart 1995)^(MW Collegiate)

+

+ ==Semantic evolution==

+ The earliest uses, from 1803 in French contexts, are of dishes such as ''mayonnaise de poulet'', suggesting a style of serving cold meat in sauce.^(Etymonline) A French cookbook of 1808 notes that cooks disagreed on the name, some saying ''mayonnaise'', others ''mahonnaise'' or ''bayonnaise''.^(Etymonline) In English the word has meant the egg-and-oil dressing since 1841.^(OED 1989)^(Barnhart 1995)^(MW Collegiate) The short form is [[mayo]].^(Wiktionary)

+

+ ==Timeline==

+ * 1803 – ''mayonnaise de poulet'', in a French context.^(Etymonline)

+ * 1807 – French ''mahonnaise''.^(Barnhart 1995)

+ * 1841 – the sauce.^(OED 1989)^(Barnhart 1995)^(MW Collegiate)

+ * 1927 – in contract bridge, a goulash (a redeal).^(OED 1989)

+

+ ==Modern meaning==

+ ===Noun===

+ # A thick dressing made of egg yolks, oil, vinegar or lemon juice, and seasonings.^(AHD)^(MW Collegiate)^(RHWU)^(Wiktionary)

+ # A cold dish dressed with mayonnaise.^(Wiktionary)

+

+ ==Word family==

+ * [[mayo]]

+

+ ==Related words==

+ * [[aioli]]

+

+ ==References==

+ {{reflist}}