Mayo-laden Salads—Why ruin perfectly lovely cabbage or potatoes by drowning them in mayonnaise?
It was a basic hamburger, with fresh lettuce and tomato (a plus), slathered with a sloppy oversize dollop of mayonnaise.
What happens when one of their kids asks for a sandwich and they hand him two oven mitts smeared with mayonnaise?
In a large bowl, using a whisk, blend the butter until it has the consistency of mayonnaise.
For her inaugural menu, she planned crayfish with mayonnaise, pigeon with peas, and an apple brioche flambéed in rum.
Make a pint of mayonnaise sauce with aspic jelly and coat the well-dried oysters with the sauce.
Put the crab meat in the centre, cover with mayonnaise dressing.
Chicken salad is popular, but combinations of protein with much fat (as in the mayonnaise dressing) always digest very slowly.
Cover with mayonnaise dressing and garnish with sliced red radishes.
This and all salads should be lightly seasoned before the mayonnaise is added, or they are apt to taste flat.
sauce made from egg yolks, oil, and vinegar, 1815, from French sauce mayonnaise (1806), said by French sources to be corrupted from mahonnaise and to have been named in recognition of Mahon, seaport capital of island of Minorca, captured by France 1756 after the defeat of the British defending fleet in the Seven Years' War; the sauce having been introduced either in commemoration of the victory, which was led by Armand de Vignerot du Plessis, duc de Richelieu (1696–1788), or because it was brought to France from there by him. But unless there is a gap in the record, the late date of appearance of the word make this seem doubtful.