mayonnaise

IPA/ˌmeɪəˈneɪz/
KK[mˈeənˌez]IPA/ˈmeɪəneɪz/

mayonnaise — noun

1. a thick, pale yellow sauce with a smooth, creamy texture that people make by whi

1.nounA2
Definition

a thick, pale yellow sauce with a smooth, creamy texture that people make by whisking oil into egg yolks together with a small amount of lemon juice or vinegar; it is commonly spread onto bread or spooned over salad

Example

Beatriz spread a thin layer of mayonnaise on her toast with sliced tomatoes and pepper.

collocation: spread + mayonnaise on [food]

The chef mixed cooked potatoes with mayonnaise, chopped eggs, and dill to make a salad.

Common collocations
  • spread mayonnaise
  • mix with mayonnaise
  • mayonnaise-based
  • dollop of mayonnaise
  • mayonnaise dressing
Synonyms
  • aioli

    a garlic-flavoured version, originally from Provence; aioli is traditionally made with garlic and olive oil, but many store-bought versions are simply mayonnaise with garlic added

  • salad cream

    a tangier, thinner, slightly sweeter British condiment used in place of mayonnaise on salads and sandwiches

  • remoulade

    a sauce based on mayonnaise but enriched with capers, pickles, anchovies, and herbs, often served with seafood or cold meats

Usage Note

Mayonnaise is an uncountable noun in English — you cannot say 'mayonnaises' to refer to multiple containers or brands. Use 'kinds of mayonnaise', 'jars of mayonnaise', or 'brands of mayonnaise' instead.

Common Mistakes

I like mayonnaises from different countries.
I like different kinds of mayonnaise from different countries.
mayonnaise is an uncountable noun so it has no plural form.

Synonym discussion

Sense: noun/1

Mayonnaise is the basic emulsion of egg yolks, oil, and an acid (vinegar or lemon juice) — neutral in flavour and widely used as a spread or salad base. Aioli is a garlic-forward sauce from the Mediterranean; traditional versions contain no egg and rely on garlic and oil alone, though most commercial 'aioli' is simply mayonnaise with garlic purée. Salad cream is a British staple — thinner, tangier, and slightly sweeter than mayonnaise, made with vinegar, mustard, and a starch or cream thickener. Remoulade is a French sauce that starts with mayonnaise and adds capers, chopped pickles, anchovy paste, and fresh herbs, giving it a bold, savoury profile suited to seafood and cold meats. If you want a plain, neutral sauce, choose mayonnaise. For a garlic kick, pick aioli. For a zesty, lighter salad topping, try salad cream. For a punchy seafood dip, go with remoulade.

mayonnaise ↗aioli ↗salad creamremoulade

Common collocations

Nouns

  • mayonnaise jar
  • mayonnaise sandwich

Prepositions

  • with mayonnaise

Etymology

FrenchEnglish

The word mayonnaise comes from French mayonnaise, which most accounts trace to the capture of Port Mahon on the island of Minorca (now part of Spain) in 1756. According to the story, the French chef of the Duc de Richelieu created the sauce to celebrate the victory and named it mahonnaise after the port. The spelling later shifted to mayonnaise under the influence of French manier ('to stir or handle'), which also describes the action of whisking the sauce.