sauce made from egg yolks and salad oil, beaten together with vinegar or lemon juice to the consistency of thickened cream and seasoned, 1815, from French sauce mayonnaise (1806), said by French sources to be corrupted from mahonnaise and to have been named in recognition of Mahon, seaport capital of the island of Minorca, captured by France in 1756 after the defeat of the British defending fleet in the Seven Years' War. The sauce is said to have been introduced either in commemoration of the victory, which was led by Armand de Vignerot du Plessis, duc de Richelieu (1696–1788), or because it was brought to France from there by him. But unless there is a gap in the record, the late date of appearance of the word make all this doubtful. An inferior sort of Miracle Whip.
shortened form of mayonnaise, attested from c. 1930.
"garlic mayonnaise," 1914, from Provençal aioli, from ai (corresponding to French ail "garlic") + oli (corresponding to French huile) "oil," from Latin oleum (see oil (n.)). The Catalan equivalent is allioli.