mayonnaise

A dressing made from vegetable oil, raw egg yolks, vinegar or lemon juice, and seasoning, used on salads, with french fries, in sandwiches etc.

There are 250 foods, including mayonnaise, cheese and cocoa, that don't list ingredients at all.

The FDA's original intent for foods included under "standards of identity" ensured that terms like "mayonnaise" or "ice cream” would guarantee the same basic ingredients required in the government-established recipe no matter who manufactured it.

Any cold dish with that dressing as an ingredient.

We served a lobster mayonnaise as a starter.

Any cream, for example for moisturizing the face or conditioning the hair, for which the base is egg yolks and oil.

hair mayonnaise

facial mayonnaise

Exaggeration.

Rancey and our coach, Damien Hardwick, still both joke that "Dimma" tried to off-load him for a sixpack of beers and a bucket of chips in his first few years, but I think they both put some mayonnaise on the story these days.

If he had a reputation among supporters of playing for free kicks he wasn't aware of it and no one from the AFL or coaches spoke to him specifically about changing his style. But he admits, he would "put some mayonnaise" on top of what defenders had done to him to ensure the umpires were aware of what was happening.

To cover or season with mayonnaise.

Jones himself presided in the kitchen, mincing truffles, mayonnaising lobster, booting waiters out the door with tray after tray of steaming savories and teeth-numbing sweets, […]

I thought of mayonnaising her racket handle or substituting it for sunblock, but decided against it.

In 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: […]