mayonnaise
UK[ˌmeɪ.əˈneɪz]US[ˈmeɪ.ə.neɪz]
n
A thick, creamy, cold sauce made from egg yolks, oil, and vinegar or lemon juice, used especially on salads and in sandwiches.
Etymology
The word 'mayonnaise' entered English in the early 19th century from the French sauce mayonnaise. The ultimate origin of the French term is disputed. The most popular theory links it to the city of Mahón, the capital of Menorca in the Balearic Islands, which was captured by the French in 1756; the sauce was purportedly named in celebration of this victory. An alternative theory suggests a derivation from the Old French verb mailler, meaning 'to stir'. Regardless of its specific geographic or culinary genesis, the word's journey exemplifies how culinary terms are often adopted directly from their language of origin, carrying with them a sense of place and tradition that becomes embedded in the modern concept of the condiment itself.
Analysis
The word 'mayonnaise' is a simplex loanword from French. It does not contain separable, productive morphemes within the English spelling system.
Examples
She spread a generous layer of mayonnaise on the bread before adding the lettuce and tomato.
For a lighter dressing, you can mix mayonnaise with a little yogurt and fresh herbs.
The classic potato salad recipe calls for mayonnaise, mustard, and chopped pickles.