mayonnaise

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mayonnaise

[′mā·ə‚nāz]
(food engineering)
A semisolid emulsion prepared by whipping a mixture of raw eggs or egg yolks, vegetable oil, vinegar or lemon juice, salt, and condiments; used as a dressing.
References in periodicals archive ?
The DSM business adds greater depth to Ventura Foods' already strong capabilities in the custom dressings, sauces and mayonnaise categories.
Armed with research that shows 92 per cent of consumers would switch to the Canola mayonnaise once theyve tasted it, B-well is intent on ensuring every South African is won over.
To help processors to understand the results that could be achieved with their sauces, Air Products has developed a portable Freshline continuous sauce chiller trial unit that is available to trial the chilling of mayonnaise or other sauces on their own premises.
Kraft had started its own activity in Italy in 1964: the better known products were Ramek cheese, sottilette (cheese in slices) and mayonnaise.
Today's Kraft General Food Italy is part of Kraft Jacob Suchard Europe born from the merger between Kraft General Food Europe and Jacob Suchard, whose principal brands are: Cafe Hag, Maxwell House and Jacob's Coffee, Kraft and Invernizzi cheeses, the Milka chocolate, Cote d'Or, Toblerone, Fini cold cuts, Negroni, Invernizzi and Kraft mayonnaise.
The volume of mayonnaise consumed and consumers" perceptions have always proved different depending on whether the mayonnaise is factory produced or home-made (hand-made product or made with the mixer).