mayonnaise

noun

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

   “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.”

   “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: […]”

verb

Etymology: Unadapted borrowing from French mayonnaise, possibly named after the city of Maó (Mahón in Spanish), Minorca, whence the recipe was brought back to France. Compare Spanish mahonesa. Alternative suggested origins include the city of Bayonne (bayonnaise); the Duke of Mayenne and the words manier (“to handle”) in French or moyeu (“eye yolk”) in Old French.

1. To cover or season with mayonnaise.

   “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, […]”

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