mayonnaise

American  

[mey-uh-neyz, mey-uh-neyz] / ˌmeɪ əˈneɪz, ˈmeɪ əˌneɪz /

noun

1. a thick dressing of egg yolks, vinegar or lemon juice, oil, and seasonings, used for salads, sandwiches, vegetable dishes, etc.

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mayonnaise British  

/ ˌmeɪəˈneɪz /

noun

1. a thick creamy sauce made from egg yolks, oil, and vinegar or lemon juice, eaten with salads, eggs, etc

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Etymology

Origin of mayonnaise

1835–45; < French, equivalent to mayon (perhaps variant of Mahón, town in Minorca) + -aise -ese

Compare meaning

How does mayonnaise compare to similar and commonly confused words? Explore the most common comparisons:

• aioli vs. mayonnaise

Explanation

Mayonnaise is the creamy white condiment you use to make tuna salad or spread on your BLT sandwich. Most mayonnaise is made from egg yolks, oil, and lemon juice. Mayonnaise is common in many foods around the world, from fancy French sauces like rémoulade to Japanese okonomiyaki. In the Netherlands and Belgium, French fries are served with mayonnaise instead of the standard American condiment, ketchup. In the U.S., mayonnaise was first sold commercially in Philadelphia in 1907, made by a local woman named Amelia Schlorer. If you've got a whisk, eggs and olive oil, and a strong arm, you can even make your own mayonnaise.

Example Sentences

The inaugural flights will feature a special Venezuelan menu including corn pancakes known as cachapas and a Venezuelan-style chicken salad with mayonnaise, according to the airline.

From Barron's • Apr. 30, 2026

Dubowski said he had experienced a "strange bit of self-doubt" earlier after he was asked what was mixed with vinegar, mustard and oil to make a basic mayonnaise.

From BBC • Apr. 26, 2026

Begin with Kewpie mayonnaise — richer, silkier, faintly sweet, and unapologetically egg-forward.

From Salon • Apr. 14, 2026

At Unilever, brands such as Hellmann’s mayonnaise and Knorr bouillon have long been paired with personal-care icons like Dove and Axe.

From The Wall Street Journal • Apr. 8, 2026

Not a one of us but Mama will eat them, and the only reason is she can remember how they tasted back home from the Piggly Wiggly with salt and Hellman’s mayonnaise.

From "The Poisonwood Bible" by Barbara Kingsolver