mayonnaise
n. uncountablen. a thick, white sauce made from oil, egg yolks, and vinegar or lemon juice. You often put it on sandwiches or use it to make salads.
n. a thick, creamy dressing consisting of an emulsification of vegetable oil, egg yolks, and an acid such as vinegar or lemon juice.
I like to put mayonnaise on my turkey sandwich.
The chef whisked the oil into the egg yolks slowly to ensure the mayonnaise did not separate.
While traditional mayonnaise relies on egg yolks for emulsification, many modern vegan alternatives use aquafaba or soy protein to achieve a similar velvety texture and stability.
Unadapted borrowing from French mayonnaise, possibly named after the city of Maó (Mahón in Spanish), Minorca, whence the recipe was brought back to France. Compare Spanish mahonesa. Alternative suggested origins include the city of Bayonne (bayonnaise); the Duke of Mayenne and the words manier (“to handle”) in French or moyeu, or egg yolk, in Old French.
Uncountable when referring to the substance; can be countable when referring to specific varieties or servings.