
In cooking, mayonnaise is a thick, creamy sauce, usually of a white or light yellow color, which is made and eaten cold. It is a stable emulsion of vegetable oil dispersed in egg yolk, flavored with vinegar or lemon juice (which helps the emulsion), and sometimes tarragon. Other seasonings call for other names (see below). Mayonnaise is one of the Sauce#Sauces in French cuisine of classic French cuisine, so it is the base for many other chilled sauces and salad dressings. For example: * Aioli is olive oil mayonnaise combined with garlic. * Tartare sauce is mayonnaise spiced with capers and chunks of pickles. * Russian dressing is mayonnaise with tomato sauce or ketchup added. * Thousand Island dressing is Russian dressing with pickles and herbs. Mayonnaise is commonly used as sandwich spread in North America; on French fries in northern Europe; and on cold chicken or hard-boiled eggs in France. ==Making mayonnaise== Mayonnaise is made by slowly adding oil to a beaten egg yolk while whisking vigorously to disperse the oil into the liquid. Egg yolk contains lecithin, which acts as the emulsifier. It is then seasoningd with edible salt or other spices. ===Basic recipe for handmade mayonnaise=== These steps produce a very basic—and not very interesting—mayonnaise. The Wiki Cookbook has more elaborate varieties, and a more thorough description of the process. The procedure can be done either with an electric blender or by hand with a whisk. Using a whisk, however, involves a fairly large physical effort. ====Ingredients==== * 1 egg * 2/3 cup of vegetable oil * 4 tablespoons of vinegar * 1/2 teaspoon of salt ====Procedure==== # Separate the yolk and discard the egg white. # Mix the yolk, vinegar, and salt in a blender at medium speed for 30 seconds. # Add one tablespoon of oil to the running blender, a quarter teaspoon at a time. # Continue adding oil, still a quarter teaspoon at a time and still slowly, until about half of the oil is in the mixture. # Pour the remaining oil in blender, in a slow but steady stream. Check every 15 to 30 seconds to see if the mixture has emulsified by turning off the blender. While it is still a fluid, the mixture quickly regains a smooth, flat surface. When it has emulsified, ripples on the surface remain even when the blender is off, and a spoon dragged across the surface creates a trough that does not fill in. It may take five- to ten-minutes of blending before the mayonnaise is finished. ===Traditional recipe=== The traditional French recipe is essentially the same as the basic one described above, but it uses top-quality olive oil and vinegar. It is considered ''de rigueur'' to beat the mayonnaise using a heavy fork and never to vary the angle of the fork's motion while adding the olive oil drop-by-drop. Experienced cooks can judge when the mayonnaise is done by the emulsion's resistance to the beating action. Mayonnaise made this way may taste too strong or sharp to people accustomed to commercial products: in such a case it can be made blander by blending in some non-fat yoghurt. ===Composition=== Homemade mayonnaise can approach 75% fat before the emulsion breaks down; commercial mayonnaises are more typically 65-70% fat. Commercial products typically replace much or all of the egg yolk with water, requiring the addition of lecithin or another emulsifier from sources such as soy (some commercial mayonnaises may thus be appropriate for vegans). "Low fat" mayonnaise products contain starches, cellulose gel, or other ingredients to simulate the texture of real mayonnaise. Homemade mayonnaise can also be made using raw egg whites, with no yolks at all, at least if it is done at high speed in a food processor. The resulting texture appears to be the same, and—if properly seasoned with salt, pepper, mustard, lemon juice, vinegar, and a little paprika—it tastes similar to traditional mayonnaise made with egg yolks. Since homemade mayonnaise contains raw egg yolks, it poses a danger of salmonella poisoning. Commercial producers pasteurization the yolks, or freeze them, and substitute water for most of their liquid, or use other emulsifiers. At home, be sure to use the freshest eggs possible, and thoroughly clean them before use. Some stores sell pasteurizationd eggs for home use. You can also coddle the eggs in 170°F water and remove the hot yolks, which will have cooked slightly, from the whites. Homemade mayonnaise will only keep under refrigeration for three to four days. A lower-fat version can be made with silken tofu. ==Commercial mayonnaise== Commercial mayonnaise sold in jars originated in New York, New York, in Manhattan's Upper West Side. In 1905, the first ready-made mayonnaise was sold at Richard Hellmann's delicatessen on Columbus Avenue, between 83rd and 84th Streets. In 1912, Mrs. Hellmann's mayonnaise was mass marketed and called '''Hellmann's Blue Ribbon Mayonnaise.''' At about the same time that Hellmann's Mayonnaise was thriving on the East Coast of the United States, a California company, Best Foods, introduced their own mayonnaise, which turned out to be very popular in the western United States. Head-to-head competition between the two brands was averted when, in 1932, Best Foods bought out the Hellmann's brand. By then both mayonnaises had such commanding market shares in their own half of the country that it was decided that both brands and recipes be preserved. To this day, Best Foods Mayonnaise is only sold west of the Rocky Mountains, while Hellmann's is sold east of the Rockies. ==Name origin== Mayonnaise made its English-language debut in a cookbook of 1841, according to the ''Oxford English Dictionary''. Mayonnaise is generally said to have been created by the chef of Louis François Armand du Plessis, duc de Richelieu in 1756, to celebrate the Duke's victory over the British at the port of Mahon (the capital of Minorca in the Balearic Islands). It is supposedly from that port's name that the word ''mayonnaise'' is derived. But this often-repeated story seems flawed. Antoine Carême speculated in 1833 that the name was derived from the French language word ''manier'', meaning 'to handle, to feel, to ply,' thus possibly in this case 'to stir or blend'. Carême appears to have been straining to come up with an etymology for ''sauce 'Mayonnaise' ''. It is inconceivable that Carême—trained by the greatest ''pâtissier'' in Napoleonic Paris, creator of French ''Haute cuisine'', and ''chef d'hotel'' to the Charles Maurice de Talleyrand—would not know the history of the name, had mayonnaise been created as recently as 1756. Indeed, Talleyrand himself grew up under the Ancien regime (he had already held a bishopric), was a fastidious connoisseur of the table and moved in much the same circles as the Richelieu family. The origin of 'mayonnaise' must be much older than 1756, if it was obscure to Carême. In fact it may appear more credible that ''sauce Mayonnaise'' was originally named for Charles of Lorraine, Duke of Mayenne (in northwest France), who presided over the meeting of the French States-General in January 1593 that had been summoned for the purpose of choosing a Catholic ruler for France. The sauce may have remained unnamed until after the Battle of Arques in 1589. It may then have been christened "Mayennaise" in 'honor' of Charles de Lorraine, duc de Mayenne, because he took the time to finish his meal of chicken with cold sauce before being defeated in battle by Henry IV of France. ==External links== *[http://www.creativecookingschool.com/ClassicalDishes.asp Creative Cooking School website:] offers several possible origins of ''sauce mayonnaise'' Condiments Sauces of the mayonnaise family
Does the acid of the vinegar/lemon juice have any particular function in the emulsifying process? User:AxelBoldt 02:42 Oct 10, 2002 (UTC) I am fairly certain that mayonnaise (the sauce, not the name) is a Spanish invention. But I'm too new to edit entries yet. ---- There is some rather remarkable history here to have no attribution of sources. -- User:Jmabel 22:35, 5 Jan 2004 (UTC) :Over half a year since I asked, and still no references cited. -- User:Jmabel 02:08, Aug 25, 2004 (UTC) ::Which is the fact that requires more referencing? The rest is deductions of logic, as most history is. recently I added the following opening sentence to the entry Excalibur (movie): "Excalibur is a 1981 film directed by John Boorman, which was a creative innovation in remaking the legend of King Arthur, a gritty and violent anti-Camelot that sparked a new Arthurian film-making style that leads in an unbroken sequence to Peter Jackson's Lord of the Rings." Seemed to me like a perceptive, balanced assessment, but you might say, "Where's the ''proof''?" User:Wetman 02:48, 25 Aug 2004 (UTC) :Look at the first few paragraphs of the section "The origin of sauce Mayonnaise". This is not the sort of thing someone just knew off the top of their head. A charitable assumption is that someone did some research but neglected to cite his/her sources. An uncharitable guess would be that this is either (on the one hand) plagiarized or (on the other) made up. This kind of historical detail should usually be accompanied by a citation. -- User:Jmabel 05:38, Aug 25, 2004 (UTC) :The conclusion, inferred from the logic of the quoted references, is mine. I don't know the title of the 1841 cookbook, but I've added an ''OED'' reference. You object to a step in the logic? or to one of the facts? Which is the suggestion that needs to be expanded? Notice the use of the expression "it may appear more credible" Apparently it ''doesn't'' appear more credible to a connoisseur of culinary history such as User:Jmable. ''Tant pis''. User:Wetman 05:51, 25 Aug 2004 (UTC) The OED reference helps a lot. Up till that addition, there was no clue where someone would go to verify this. -- User:Jmabel 16:04, Aug 25, 2004 (UTC) :Got a better reference! The suggestion about the duc de Mayenne was first made by culinary writer Pierre Lacam, but whether in ''Mémorial historique et géographie de la patisserie'' (privatetly printed, Paris 1908), ''Nouveau patissier glacier français et étranger'' (1865) or ''Glacier classique et artistique en france et en italie'', (1893) I can't tell. My bet's on the 1893 title. A reference is now added to the entry at ''External link''. User:Wetman 05:39, 26 Aug 2004 (UTC) ---- ==Yet another explanation of the origin of the word== *My 1961 edition of ''Larousse Gastronomique'' (in English) has a lot of stuff about Careme saying that he thinks the word mayonnaise comes from the old term ''magnonaise'', derived from the verb ''Manier'' (to stir). Then the text goes on to say: :"However logical Careme's justification for the exclusive use of the term ''magnonaise'' may seem, we are not by any means convinced that it should take the place of the usual form, ''mayonnaise''. :Mayonnaise in our view, is a popular corruption of ''moyeunaise'', derived from the very old French word ''moyeu'', which means yolk of egg. For, when all is said, this sauce is nothing but an emulsion of egg yolks and oil." ::Wetman's thoughts: The Careme etymology did get discussed in our Mayonnaise entry. Here's a more usual definition of ''moyeu,'' from [http://www.mallarme.net/mot79.html Mallarme.net]: :::''"Partie centrale de la roue où s’emboîtent les rais, et par où passe l’essieu. "Mais de ce que les moyeux des roues de votre carrosse auront pris feu, s’ensuit-il que votre carrosse n’ait pas été fait expressément pour vous porter d’un lieu à un autre?" VOLT. Dict. phil. Causes finales."'' Meaning: Central part of the wheel, where the spokes are housed, through which the axle passes. (Let me add that before carriages and bicycles, ''moyeu'' in fact was a nautical term, coming from Latin ''modius'', a unit of measure for grain. The cylindrical measuring cup gave its name in Roman times to the hole in the thwart in which the ship's mast was stepped. :::A 14th-century surgeon, Guy de Chauliac, did use ''moyeu'' to mean yolk of the egg: "Oeufs sont tempérez : toutes fois l'aulbin tire à froideur, et le moyeu [le jaune] à la chaleur, avec sédation." (Eggs are tempered, for the yolk tends to "heating" and the white to "cooling," in the Four humours theory. The word ''moyeu'' by the way, would have been pronounced quite close to "mayo".) But ''Moyeunaise'' seems a bit strained to me. Does it appear very sensible to anybody? The ''Larousse'' does serve up some odd gastronomical history, sometimes. The duc de Mayenne may seem an arcane figure to us and to the ''Larousse'' foodies, but he could hardly have been more prominent in 16th century France. The only clincher would be to find a reference to mayonnaise/mayennaise before 1756 (Mahon). User:Wetman 05:17, 26 Aug 2004 (UTC) ---- I changed Italy with Tuscany in the paragraph about Caterina de'Medici. In northern Italy (with the notable exception of Liguria and southern Piedmont) olive oil was virtually unknown until the 20th century, but in Tuscany (and Caterina was born in Florence) was widespread. * I have been making mayo at home on a regular basis for nearly 30 years now, using different recipes -- some with all egg yolks, some a mixture of mostly yolk and a little white, and some with all egg whites. They're all good, but the recipe with yolks only, of course, is a little richer in flavor. I have always read that the resulting mayo will only last 3 or 4 days under refrigeration. I have a cold refrigerator, in a dry climate, and I have no trouble at all keeping it at least 3 to 4 ''weeks''. But in these days of health consciousness and rampant litigation, I'm certainly not going to put that info into the main article.User:Hayford Peirce 17:55, 28 Jun 2004 (UTC) ::Good call, for it was the cuisine of Tuscany, not of modern unified Italy, that the Medici queen brought with her. User:Wetman 02:48, 25 Aug 2004 (UTC) Bayonne, Bayonnaise, Cajun, cajunnaise, Saone, saonnaise, Guyenne, guyennaise, oy vey, oyveyonnaise.... I removed this paragraph from the etymology section:
See other meanings of words starting from letter:
Words begining with Mayonnaise:
Mayonnaise
Mayonnaise
Mayonnaise
In cooking, mayonnaise is a thick, creamy sauce, usually of a white or light yellow color, which is made and eaten cold. It is a stable emulsion of vegetable oil dispersed in egg yolk, flavored with vinegar or lemon juice (which helps the emulsion), and sometimes tarragon. Other seasonings call for other names (see below). Mayonnaise is one of the Sauce#Sauces in French cuisine of classic French cuisine, so it is the base for many other chilled sauces and salad dressings. For example: * Aioli is olive oil mayonnaise combined with garlic. * Tartare sauce is mayonnaise spiced with capers and chunks of pickles. * Russian dressing is mayonnaise with tomato sauce or ketchup added. * Thousand Island dressing is Russian dressing with pickles and herbs. Mayonnaise is commonly used as sandwich spread in North America; on French fries in northern Europe; and on cold chicken or hard-boiled eggs in France. ==Making mayonnaise== Mayonnaise is made by slowly adding oil to a beaten egg yolk while whisking vigorously to disperse the oil into the liquid. Egg yolk contains lecithin, which acts as the emulsifier. It is then seasoningd with edible salt or other spices. ===Basic recipe for handmade mayonnaise=== These steps produce a very basic—and not very interesting—mayonnaise. The Wiki Cookbook has more elaborate varieties, and a more thorough description of the process. The procedure can be done either with an electric blender or by hand with a whisk. Using a whisk, however, involves a fairly large physical effort. ====Ingredients==== * 1 egg * 2/3 cup of vegetable oil * 4 tablespoons of vinegar * 1/2 teaspoon of salt ====Procedure==== # Separate the yolk and discard the egg white. # Mix the yolk, vinegar, and salt in a blender at medium speed for 30 seconds. # Add one tablespoon of oil to the running blender, a quarter teaspoon at a time. # Continue adding oil, still a quarter teaspoon at a time and still slowly, until about half of the oil is in the mixture. # Pour the remaining oil in blender, in a slow but steady stream. Check every 15 to 30 seconds to see if the mixture has emulsified by turning off the blender. While it is still a fluid, the mixture quickly regains a smooth, flat surface. When it has emulsified, ripples on the surface remain even when the blender is off, and a spoon dragged across the surface creates a trough that does not fill in. It may take five- to ten-minutes of blending before the mayonnaise is finished. ===Traditional recipe=== The traditional French recipe is essentially the same as the basic one described above, but it uses top-quality olive oil and vinegar. It is considered ''de rigueur'' to beat the mayonnaise using a heavy fork and never to vary the angle of the fork's motion while adding the olive oil drop-by-drop. Experienced cooks can judge when the mayonnaise is done by the emulsion's resistance to the beating action. Mayonnaise made this way may taste too strong or sharp to people accustomed to commercial products: in such a case it can be made blander by blending in some non-fat yoghurt. ===Composition=== Homemade mayonnaise can approach 75% fat before the emulsion breaks down; commercial mayonnaises are more typically 65-70% fat. Commercial products typically replace much or all of the egg yolk with water, requiring the addition of lecithin or another emulsifier from sources such as soy (some commercial mayonnaises may thus be appropriate for vegans). "Low fat" mayonnaise products contain starches, cellulose gel, or other ingredients to simulate the texture of real mayonnaise. Homemade mayonnaise can also be made using raw egg whites, with no yolks at all, at least if it is done at high speed in a food processor. The resulting texture appears to be the same, and—if properly seasoned with salt, pepper, mustard, lemon juice, vinegar, and a little paprika—it tastes similar to traditional mayonnaise made with egg yolks. Since homemade mayonnaise contains raw egg yolks, it poses a danger of salmonella poisoning. Commercial producers pasteurization the yolks, or freeze them, and substitute water for most of their liquid, or use other emulsifiers. At home, be sure to use the freshest eggs possible, and thoroughly clean them before use. Some stores sell pasteurizationd eggs for home use. You can also coddle the eggs in 170°F water and remove the hot yolks, which will have cooked slightly, from the whites. Homemade mayonnaise will only keep under refrigeration for three to four days. A lower-fat version can be made with silken tofu. ==Commercial mayonnaise== Commercial mayonnaise sold in jars originated in New York, New York, in Manhattan's Upper West Side. In 1905, the first ready-made mayonnaise was sold at Richard Hellmann's delicatessen on Columbus Avenue, between 83rd and 84th Streets. In 1912, Mrs. Hellmann's mayonnaise was mass marketed and called '''Hellmann's Blue Ribbon Mayonnaise.''' At about the same time that Hellmann's Mayonnaise was thriving on the East Coast of the United States, a California company, Best Foods, introduced their own mayonnaise, which turned out to be very popular in the western United States. Head-to-head competition between the two brands was averted when, in 1932, Best Foods bought out the Hellmann's brand. By then both mayonnaises had such commanding market shares in their own half of the country that it was decided that both brands and recipes be preserved. To this day, Best Foods Mayonnaise is only sold west of the Rocky Mountains, while Hellmann's is sold east of the Rockies. ==Name origin== Mayonnaise made its English-language debut in a cookbook of 1841, according to the ''Oxford English Dictionary''. Mayonnaise is generally said to have been created by the chef of Louis François Armand du Plessis, duc de Richelieu in 1756, to celebrate the Duke's victory over the British at the port of Mahon (the capital of Minorca in the Balearic Islands). It is supposedly from that port's name that the word ''mayonnaise'' is derived. But this often-repeated story seems flawed. Antoine Carême speculated in 1833 that the name was derived from the French language word ''manier'', meaning 'to handle, to feel, to ply,' thus possibly in this case 'to stir or blend'. Carême appears to have been straining to come up with an etymology for ''sauce 'Mayonnaise' ''. It is inconceivable that Carême—trained by the greatest ''pâtissier'' in Napoleonic Paris, creator of French ''Haute cuisine'', and ''chef d'hotel'' to the Charles Maurice de Talleyrand—would not know the history of the name, had mayonnaise been created as recently as 1756. Indeed, Talleyrand himself grew up under the Ancien regime (he had already held a bishopric), was a fastidious connoisseur of the table and moved in much the same circles as the Richelieu family. The origin of 'mayonnaise' must be much older than 1756, if it was obscure to Carême. In fact it may appear more credible that ''sauce Mayonnaise'' was originally named for Charles of Lorraine, Duke of Mayenne (in northwest France), who presided over the meeting of the French States-General in January 1593 that had been summoned for the purpose of choosing a Catholic ruler for France. The sauce may have remained unnamed until after the Battle of Arques in 1589. It may then have been christened "Mayennaise" in 'honor' of Charles de Lorraine, duc de Mayenne, because he took the time to finish his meal of chicken with cold sauce before being defeated in battle by Henry IV of France. ==External links== *[http://www.creativecookingschool.com/ClassicalDishes.asp Creative Cooking School website:] offers several possible origins of ''sauce mayonnaise'' Condiments Sauces of the mayonnaise family
Mayonnaise
Does the acid of the vinegar/lemon juice have any particular function in the emulsifying process? User:AxelBoldt 02:42 Oct 10, 2002 (UTC) I am fairly certain that mayonnaise (the sauce, not the name) is a Spanish invention. But I'm too new to edit entries yet. ---- There is some rather remarkable history here to have no attribution of sources. -- User:Jmabel 22:35, 5 Jan 2004 (UTC) :Over half a year since I asked, and still no references cited. -- User:Jmabel 02:08, Aug 25, 2004 (UTC) ::Which is the fact that requires more referencing? The rest is deductions of logic, as most history is. recently I added the following opening sentence to the entry Excalibur (movie): "Excalibur is a 1981 film directed by John Boorman, which was a creative innovation in remaking the legend of King Arthur, a gritty and violent anti-Camelot that sparked a new Arthurian film-making style that leads in an unbroken sequence to Peter Jackson's Lord of the Rings." Seemed to me like a perceptive, balanced assessment, but you might say, "Where's the ''proof''?" User:Wetman 02:48, 25 Aug 2004 (UTC) :Look at the first few paragraphs of the section "The origin of sauce Mayonnaise". This is not the sort of thing someone just knew off the top of their head. A charitable assumption is that someone did some research but neglected to cite his/her sources. An uncharitable guess would be that this is either (on the one hand) plagiarized or (on the other) made up. This kind of historical detail should usually be accompanied by a citation. -- User:Jmabel 05:38, Aug 25, 2004 (UTC) :The conclusion, inferred from the logic of the quoted references, is mine. I don't know the title of the 1841 cookbook, but I've added an ''OED'' reference. You object to a step in the logic? or to one of the facts? Which is the suggestion that needs to be expanded? Notice the use of the expression "it may appear more credible" Apparently it ''doesn't'' appear more credible to a connoisseur of culinary history such as User:Jmable. ''Tant pis''. User:Wetman 05:51, 25 Aug 2004 (UTC) The OED reference helps a lot. Up till that addition, there was no clue where someone would go to verify this. -- User:Jmabel 16:04, Aug 25, 2004 (UTC) :Got a better reference! The suggestion about the duc de Mayenne was first made by culinary writer Pierre Lacam, but whether in ''Mémorial historique et géographie de la patisserie'' (privatetly printed, Paris 1908), ''Nouveau patissier glacier français et étranger'' (1865) or ''Glacier classique et artistique en france et en italie'', (1893) I can't tell. My bet's on the 1893 title. A reference is now added to the entry at ''External link''. User:Wetman 05:39, 26 Aug 2004 (UTC) ---- ==Yet another explanation of the origin of the word== *My 1961 edition of ''Larousse Gastronomique'' (in English) has a lot of stuff about Careme saying that he thinks the word mayonnaise comes from the old term ''magnonaise'', derived from the verb ''Manier'' (to stir). Then the text goes on to say: :"However logical Careme's justification for the exclusive use of the term ''magnonaise'' may seem, we are not by any means convinced that it should take the place of the usual form, ''mayonnaise''. :Mayonnaise in our view, is a popular corruption of ''moyeunaise'', derived from the very old French word ''moyeu'', which means yolk of egg. For, when all is said, this sauce is nothing but an emulsion of egg yolks and oil." ::Wetman's thoughts: The Careme etymology did get discussed in our Mayonnaise entry. Here's a more usual definition of ''moyeu,'' from [http://www.mallarme.net/mot79.html Mallarme.net]: :::''"Partie centrale de la roue où s’emboîtent les rais, et par où passe l’essieu. "Mais de ce que les moyeux des roues de votre carrosse auront pris feu, s’ensuit-il que votre carrosse n’ait pas été fait expressément pour vous porter d’un lieu à un autre?" VOLT. Dict. phil. Causes finales."'' Meaning: Central part of the wheel, where the spokes are housed, through which the axle passes. (Let me add that before carriages and bicycles, ''moyeu'' in fact was a nautical term, coming from Latin ''modius'', a unit of measure for grain. The cylindrical measuring cup gave its name in Roman times to the hole in the thwart in which the ship's mast was stepped. :::A 14th-century surgeon, Guy de Chauliac, did use ''moyeu'' to mean yolk of the egg: "Oeufs sont tempérez : toutes fois l'aulbin tire à froideur, et le moyeu [le jaune] à la chaleur, avec sédation." (Eggs are tempered, for the yolk tends to "heating" and the white to "cooling," in the Four humours theory. The word ''moyeu'' by the way, would have been pronounced quite close to "mayo".) But ''Moyeunaise'' seems a bit strained to me. Does it appear very sensible to anybody? The ''Larousse'' does serve up some odd gastronomical history, sometimes. The duc de Mayenne may seem an arcane figure to us and to the ''Larousse'' foodies, but he could hardly have been more prominent in 16th century France. The only clincher would be to find a reference to mayonnaise/mayennaise before 1756 (Mahon). User:Wetman 05:17, 26 Aug 2004 (UTC) ---- I changed Italy with Tuscany in the paragraph about Caterina de'Medici. In northern Italy (with the notable exception of Liguria and southern Piedmont) olive oil was virtually unknown until the 20th century, but in Tuscany (and Caterina was born in Florence) was widespread. * I have been making mayo at home on a regular basis for nearly 30 years now, using different recipes -- some with all egg yolks, some a mixture of mostly yolk and a little white, and some with all egg whites. They're all good, but the recipe with yolks only, of course, is a little richer in flavor. I have always read that the resulting mayo will only last 3 or 4 days under refrigeration. I have a cold refrigerator, in a dry climate, and I have no trouble at all keeping it at least 3 to 4 ''weeks''. But in these days of health consciousness and rampant litigation, I'm certainly not going to put that info into the main article.User:Hayford Peirce 17:55, 28 Jun 2004 (UTC) ::Good call, for it was the cuisine of Tuscany, not of modern unified Italy, that the Medici queen brought with her. User:Wetman 02:48, 25 Aug 2004 (UTC) Bayonne, Bayonnaise, Cajun, cajunnaise, Saone, saonnaise, Guyenne, guyennaise, oy vey, oyveyonnaise.... I removed this paragraph from the etymology section:
See other meanings of words starting from letter:
M
MA | MB | MC | MD | ME | MF | MG | MH | MI | MJ | MK | ML | MN | MO | MP | MR | MS | MT | MU | MW | MX | MY | MZ |Words begining with Mayonnaise:
Mayonnaise
Mayonnaise
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