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.
The United States standard of identity comes from 21 CFR 169.140.
- IPA(key): /ˈmeɪ.ə.neɪz/, /ˌmeɪ.əˈneɪz/
- also (General American) IPA(key): /ˈmæn.eɪz/, [ˈmeən.eɪz]
Audio (US) (file)
- The General American pronunciation IPA(key): /ˈmæn.eɪz/, [ˈmeən.eɪz] is because of æ-tensing, which causes many /æ/ vowels (including in mayonnaise) to tense to [eə] for most speakers. See also graham, where æ-tensing has a similar effect.
- Rhymes: -eɪz
- A dressing made from vegetable oil, raw egg yolks and seasoning, used on salads and in sandwiches.
- (US standard of identity) An edible emulsified semisolid made of: vegetable oil (at least 65%); vinegar and/or lemon juice; raw egg (whole eggs or yolks); and, optionally, any of various flavor-related ingredients, sequestrants, acids, and crystallization inhibitors.
1985 May, Boys' Life, volume 75, page 20:
- There are 250 foods, including mayonnaise, cheese and cocoa, that don't list ingredients at all.
1985, Irma S. Rombauer, Marion Rombauer Becker, Joy, 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
mayonnaise f (plural mayonnaises)