"Mayonnaise" meaning in English

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  "lang_code": "en",
  "pos": "noun",
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          "ref": "1845, Eliza Acton, Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice, for the Use of Private Families. […], London: Longman, Brown, Green and Longmans, […], pages 135 ([Sauces] Mayonnaise) and 370 ([Vegetables] To boil Asparagus):",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "1861, Isabella Beeton, “Recipes [Poultry]”, in The Book of Household Management; […], London: S[amuel] O[rchart] Beeton, […], →OCLC, paragraph 962 (Fowl à la Mayonnaise), page 472:",
          "text": "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: […]",
          "type": "quote"
        },
        {
          "ref": "1868, Mary Jewry, editor, Warne’s Model Cookery and Housekeeping Book: Containing Complete Instructions in Household Management, […], London: Frederick Warne and Company, […]; New York, N.Y.: Scribner, Welford, and Co., paragraph 211 (Cold Cod), page 110, column 1; paragraph 1720 (Cold Roast Fowl a la Mayonnaise), page 349, column 2; and paragraph 2381 (Mayonnaise de Saumon), page 585, column 1:",
          "text": "Divided into flakes and nicely seasoned with pepper, salt, and fragrant herbs, it will make a good Mayonnaise for supper or luncheon. […] When ready to serve, pour over the fowl some Mayonnaise sauce. […] Make some Mayonnaise or tartare sauce (see page 214).",
          "type": "quote"
        },
        {
          "ref": "1876, Mary F[oote] Henderson, Practical Cooking and Dinner Giving. A Treatise Containing Practical Instructions in Cooking; […], New York, N.Y.: Harper & Brothers, […], pages 121 (Sauces) and 220 (Salads):",
          "text": "For fried fish the perfection of accompaniments is the sauce Tartare—a mere addition of some capers, shallots, parsley, and pickles to the sauce Mayonnaise. […] For a chicken or a lobster salad, learn unquestionably the sauce Mayonnaise. […] For chicken and fish salads, and some vegetables, as tomatoes and cauliflowers, they [epicures] use the Mayonnaise''' sauce. This arrangement of dressings is almost universal in London and Paris. In America we use the Mayonnaise for all salads.",
          "type": "quote"
        },
        {
          "ref": "1877, [Eneas Sweetland Dallas], Kettner’s Book of the Table: A Manual of Cookery, Practical, Theoretical, Historical, London: Dulau and Co. […], pages 293 (Mayonnaise) and 294–295 (The Lady Mayonnaise):",
          "text": "To make a good Mayonnaise it is enough that two raw yolks should incorporate in this way a tumblerful of olive oil and a small wineglassful of tarragon vinegar or of lemon-juice. […] We need lay no stress on the fact to begin with that the word Mayonnaise is more often used as a noun than as an adjective. Rightly or wrongly, it is used sometimes as an adjective; for we say Sauce Mayonnaise just as people sometimes also say Sauce Béchamel. Rightly or wrongly, too, the word is still more often used as a substantive, as when we say a Mayonnaise; […] Why Mayonnaise? What can be the meaning of it? The last syllable (nearly always in French representing the Latin termination -ensis) would seem to imply that it is an adjective of place—as Français or Française, from France, Marseillais or Marseillaise, from Marseilles.",
          "type": "quote"
        },
        {
          "ref": "1896, Fannie Merritt Farmer, “Sauce Tyrolienne”, in “Fish and Meat Sauces”, in The Boston Cooking-School Cook Book, Boston, Mass.: Little, Brown, and Company, page 249:",
          "text": "To three-fourths cup Mayonnaise add one-half tablespoon each finely chopped capers and parsley, one finely chopped gherkin, and one-half can tomatoes, stewed, strained, and cooked until reduced to two tablespoons.",
          "type": "quote"
        }
      ],
      "glosses": [
        "In full Mayonnaise sauce or sauce Mayonnaise: alternative letter-case form of mayonnaise."
      ],
      "id": "en-Mayonnaise-en-noun-b72pM9pJ",
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        "(obsolete) In full Mayonnaise sauce or sauce Mayonnaise: alternative letter-case form of mayonnaise."
      ],
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  "word": "Mayonnaise"
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{
  "forms": [
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      "form": "Mayonnaises",
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  "lang_code": "en",
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          "ref": "1845, Eliza Acton, Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice, for the Use of Private Families. […], London: Longman, Brown, Green and Longmans, […], pages 135 ([Sauces] Mayonnaise) and 370 ([Vegetables] To boil Asparagus):",
          "text": "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.",
          "type": "quote"
        },
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          "ref": "1861, Isabella Beeton, “Recipes [Poultry]”, in The Book of Household Management; […], London: S[amuel] O[rchart] Beeton, […], →OCLC, paragraph 962 (Fowl à la Mayonnaise), page 472:",
          "text": "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: […]",
          "type": "quote"
        },
        {
          "ref": "1868, Mary Jewry, editor, Warne’s Model Cookery and Housekeeping Book: Containing Complete Instructions in Household Management, […], London: Frederick Warne and Company, […]; New York, N.Y.: Scribner, Welford, and Co., paragraph 211 (Cold Cod), page 110, column 1; paragraph 1720 (Cold Roast Fowl a la Mayonnaise), page 349, column 2; and paragraph 2381 (Mayonnaise de Saumon), page 585, column 1:",
          "text": "Divided into flakes and nicely seasoned with pepper, salt, and fragrant herbs, it will make a good Mayonnaise for supper or luncheon. […] When ready to serve, pour over the fowl some Mayonnaise sauce. […] Make some Mayonnaise or tartare sauce (see page 214).",
          "type": "quote"
        },
        {
          "ref": "1876, Mary F[oote] Henderson, Practical Cooking and Dinner Giving. A Treatise Containing Practical Instructions in Cooking; […], New York, N.Y.: Harper & Brothers, […], pages 121 (Sauces) and 220 (Salads):",
          "text": "For fried fish the perfection of accompaniments is the sauce Tartare—a mere addition of some capers, shallots, parsley, and pickles to the sauce Mayonnaise. […] For a chicken or a lobster salad, learn unquestionably the sauce Mayonnaise. […] For chicken and fish salads, and some vegetables, as tomatoes and cauliflowers, they [epicures] use the Mayonnaise''' sauce. This arrangement of dressings is almost universal in London and Paris. In America we use the Mayonnaise for all salads.",
          "type": "quote"
        },
        {
          "ref": "1877, [Eneas Sweetland Dallas], Kettner’s Book of the Table: A Manual of Cookery, Practical, Theoretical, Historical, London: Dulau and Co. […], pages 293 (Mayonnaise) and 294–295 (The Lady Mayonnaise):",
          "text": "To make a good Mayonnaise it is enough that two raw yolks should incorporate in this way a tumblerful of olive oil and a small wineglassful of tarragon vinegar or of lemon-juice. […] We need lay no stress on the fact to begin with that the word Mayonnaise is more often used as a noun than as an adjective. Rightly or wrongly, it is used sometimes as an adjective; for we say Sauce Mayonnaise just as people sometimes also say Sauce Béchamel. Rightly or wrongly, too, the word is still more often used as a substantive, as when we say a Mayonnaise; […] Why Mayonnaise? What can be the meaning of it? The last syllable (nearly always in French representing the Latin termination -ensis) would seem to imply that it is an adjective of place—as Français or Française, from France, Marseillais or Marseillaise, from Marseilles.",
          "type": "quote"
        },
        {
          "ref": "1896, Fannie Merritt Farmer, “Sauce Tyrolienne”, in “Fish and Meat Sauces”, in The Boston Cooking-School Cook Book, Boston, Mass.: Little, Brown, and Company, page 249:",
          "text": "To three-fourths cup Mayonnaise add one-half tablespoon each finely chopped capers and parsley, one finely chopped gherkin, and one-half can tomatoes, stewed, strained, and cooked until reduced to two tablespoons.",
          "type": "quote"
        }
      ],
      "glosses": [
        "In full Mayonnaise sauce or sauce Mayonnaise: alternative letter-case form of mayonnaise."
      ],
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        "(obsolete) In full Mayonnaise sauce or sauce Mayonnaise: alternative letter-case form of mayonnaise."
      ],
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}