Mayonnaise

nom

1. 1

   obsolèteIn full Mayonnaise sauce or sauce Mayonnaise: alternative letter-case form of mayonnaise.

   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.

   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: […]

   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).

   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.

Formes

pluriel

Mayonnaises