Mayonnaise (English Wikipedia)

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Viard, André (17–1834) Auteur du texte (1806). Le cuisinier impérial, ou L'art de faire la cuisine et la pâtisserie pour toutes les fortunes, avec différentes recettes d'office et de fruits confits et la manière de servir une table depuis vingt jusqu'à soixante couverts / par A. Viard,... Archived from the original on 1 December 2021. Retrieved 26 November 2021.{{cite book}}: CS1 maint: numeric names: authors list (link)
Escoffier, Auguste (1912). Le guide culinaire: aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier; avec la collaboration de MM. Philéas Gilbert et Émile Fétu. Archived from the original on 21 October 2020. Retrieved 8 December 2020.

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cegmenorca.org

Pelfort, Pep (24 November 2019). "La Vertadera Història de la Salsa Maonesa Altrament Dita Aioli BO" [The True History of Mayonnaise Sauce Otherwise Called Aioli BO]. cegmenorca.org. Archived from the original on 3 April 2020. Retrieved 8 April 2021.

cnrtl.fr

Trésor de la langue française, s.v. Archived 21 June 2018 at the Wayback Machine

doi.org

Depree, J. A; Savage, G. P (1 May 2001). "Physical and flavor stability of mayonnaise". Trends in Food Science & Technology. 12 (5): 157–163. doi:10.1016/S0924-2244(01)00079-6. ISSN 0924-2244.
Ferreira de Menezes, Rose Carla; de Carvalho Gomes, Queliane Cristina; Santos de Almeida, Beatriz; Filgueiras Rebelo de Matos, Márcia; Cedraz Pinto, Laise (2022). "Plant-based mayonnaise: Trending ingredients for innovative products". International Journal of Gastronomy and Food Science. 30 (1): 100599. doi:10.1016/j.ijgfs.2022.100599. S2CID 252345527. Archived from the original on 1 January 2023. Retrieved 1 January 2023.
Keerthirathne, Thilini Piushani; Ross, Kirstin; Fallowfield, Howard; Whiley, Harriet (18 November 2016). "A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products". Pathogens (Basel, Switzerland). 5 (4): 63. doi:10.3390/pathogens5040063. ISSN 2076-0817. PMC 5198163. PMID 27869756.

exploratorium.edu

"Science of Cooking: Science of Eggs". Exploratorium.edu. Archived from the original on 14 April 2020. Retrieved 17 November 2011.

fda.gov

accessdata.fda.gov

"CFR – Code of Federal Regulations Title 21". Accessdata.fda.gov. Archived from the original on 2 March 2016. Retrieved 12 February 2016.

fda.gov

"Hampton Creek Foods 8/12/15". Fda.gov. 20 August 2015. Archived from the original on 9 September 2015. Retrieved 9 September 2015.

foodanddrinkeurope.com

"Mayonnaise sales in Europe". Foodanddrinkeurope.com. 29 April 2004. Archived from the original on 14 September 2007. Retrieved 23 June 2009.

foodnavigator.com

"Moscow's particular taste in sauces". FoodNavigator.com. Archived from the original on 31 March 2013. Retrieved 27 March 2013.

foodrepublic.com

"Kewpie mayo wins the condiment game". Food Republic. 25 April 2012. Archived from the original on 10 September 2015. Retrieved 30 June 2014.

goodeatsfanpage.com

"Good Eats Season 4 Episode 10 – EA1D10:The Mayo Clinic". Good Eats Fan Page. Archived from the original on 23 June 2011. Retrieved 8 January 2012.

huffingtonpost.com

"10 Healthy Substitutes For Mayonnaise". Huffingtonpost.com. 26 February 2014. Archived from the original on 26 August 2015. Retrieved 27 August 2015.

ikaprocess.com

"IKA – 1000 liters Mayonnaise in only 10 minutes!". Ikaprocess.com. Archived from the original on 14 February 2015. Retrieved 14 February 2015.

japanesemayo.com

"What is Japanese Mayo?". japanesemayo.com. Archived from the original on 22 November 2023. Retrieved 3 August 2017.

japantimes.co.jp

Itoh, Makiko (22 March 2013). "Why not just add a dollop of mayonnaise?". The Japan Times. Archived from the original on 11 June 2016. Retrieved 1 July 2016.

jstor.org

Aragon, Marine (2009). "La sauce des tropes dans le lexique de la gastronomie française : approche sémantique et pragmatique". Neuphilologische Mitteilungen. 110 (1): 7–26. JSTOR 43344390. Archived from the original on 18 March 2022. Retrieved 18 March 2022.
Héron de Villefosse, Éloge (1971). "Éloge des Délices de la Table". Revue des Deux Mondes (1829–1971): 116. JSTOR 44600984. Archived from the original on 18 March 2022. Retrieved 18 March 2022.
Revista, Litoral (2006). "Salsa Mayonesa". Litoral. 241 (241): 165. JSTOR 43433620. Archived from the original on 18 March 2022. Retrieved 18 March 2022.

kewpie.co.jp

"おいしさロングラン製法｜キユーピー". Kewpie.co.jp. Archived from the original on 27 July 2011. Retrieved 17 November 2011.^{[self-published source]}^{[non-primary source needed]}

latinamerican-markets.com

"Chile – Consumo de mayonesa | Latin American Markets". 26 November 2005. Archived from the original on 26 November 2005. Retrieved 12 February 2016.

lexico.com

"mayonnaise". Oxford English Dictionary. Archived from the original on 26 October 2020. Retrieved 15 June 2022.

merriam-webster.com

"mayo". Merriam-Webster.com Dictionary. Merriam-Webster. Retrieved 14 February 2015.

nationalgeographic.com

Rupp, Rebecca (8 January 2015). "Are French Fries Truly French?". Culture. Archived from the original on 18 January 2022. Retrieved 26 October 2021.

news.google.com

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newspapers.com

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nih.gov

ncbi.nlm.nih.gov

Keerthirathne, Thilini Piushani; Ross, Kirstin; Fallowfield, Howard; Whiley, Harriet (18 November 2016). "A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products". Pathogens (Basel, Switzerland). 5 (4): 63. doi:10.3390/pathogens5040063. ISSN 2076-0817. PMC 5198163. PMID 27869756.

pubmed.ncbi.nlm.nih.gov

Keerthirathne, Thilini Piushani; Ross, Kirstin; Fallowfield, Howard; Whiley, Harriet (18 November 2016). "A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products". Pathogens (Basel, Switzerland). 5 (4): 63. doi:10.3390/pathogens5040063. ISSN 2076-0817. PMC 5198163. PMID 27869756.

nypost.com

"Hellmann's mayonnaise America's best-selling condiment". New York Post. 17 September 2011. Archived from the original on 6 April 2018. Retrieved 13 December 2017.

oed.com

"mayonnaise". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
Oxford English Dictionary, 3rd. ed, s.v. Archived 22 December 2022 at the Wayback Machine

okonomiyakiworld.com

Okonomiyaki World (4 November 2015). "Ingredients – Okonomiyaki World – Recipes, Information, History & Ingredients for this unique Japanese Food". Okonomiyaki World. Archived from the original on 5 July 2014. Retrieved 28 November 2015.

overheid.nl

wetten.overheid.nl

"Wet- en regelgeving – Warenwetbesluit Gereserveerde aanduidingen – BWBR0009499". wetten.nl. 24 March 1998. Archived from the original on 4 September 2015. Retrieved 30 January 2014.

plamilfoods.co.uk

"Plamil: Egg Free Mayonnaise". Plamilfoods.co.uk. Archived from the original on 19 March 2022. Retrieved 27 August 2015.

pogogi.com

"What Is Japanese Mayonnaise and How Is It Different from American Mayo? | POGOGI Japanese Food". Pogogi.com. 31 July 2012. Archived from the original on 14 February 2015. Retrieved 14 February 2015.

rae.es

lema.rae.es

"mayonesa". Diccionario panhispánico de dudas (in Spanish). Real Academia Española. October 2005. Archived from the original on 28 August 2017. Retrieved 28 August 2017.

realsimple.com

Melissa Clark, "Miracle Whip vs. Mayonnaise", Real Simple, July 30, 2004 Archived 28 February 2019 at the Wayback Machine

researchgate.net

Depree, J. A; Savage, G. P (1 May 2001). "Physical and flavor stability of mayonnaise". Trends in Food Science & Technology. 12 (5): 157–163. doi:10.1016/S0924-2244(01)00079-6. ISSN 0924-2244.

reuters.com

Swalec, Andrea (28 July 2010). "In Belgium, frites aren't small potatoes". Reuters. Archived from the original on 3 March 2022. Retrieved 26 October 2021.

sciencedirect.com

Ferreira de Menezes, Rose Carla; de Carvalho Gomes, Queliane Cristina; Santos de Almeida, Beatriz; Filgueiras Rebelo de Matos, Márcia; Cedraz Pinto, Laise (2022). "Plant-based mayonnaise: Trending ingredients for innovative products". International Journal of Gastronomy and Food Science. 30 (1): 100599. doi:10.1016/j.ijgfs.2022.100599. S2CID 252345527. Archived from the original on 1 January 2023. Retrieved 1 January 2023.

scienceprojectideas.co.uk

"Making an Emulsion". Science Project Ideas. 1 October 2010. Archived from the original on 30 October 2019. Retrieved 17 November 2011.

semanticscholar.org

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Ferreira de Menezes, Rose Carla; de Carvalho Gomes, Queliane Cristina; Santos de Almeida, Beatriz; Filgueiras Rebelo de Matos, Márcia; Cedraz Pinto, Laise (2022). "Plant-based mayonnaise: Trending ingredients for innovative products". International Journal of Gastronomy and Food Science. 30 (1): 100599. doi:10.1016/j.ijgfs.2022.100599. S2CID 252345527. Archived from the original on 1 January 2023. Retrieved 1 January 2023.

silverson.com

"Mayonnaise Manufacture". Silverson Mixers. Archived from the original on 22 September 2020. Retrieved 17 October 2019.

slate.com

Goldstein, Katherine (27 December 2013). "Vegenaise vs. Mayonnaise: Why Vegan-substitute mayo is better than regular mayonanaise". Slate.com. Archived from the original on 3 September 2018. Retrieved 27 August 2015.

tropasdemagon.com

"Magon Barca". tropasdemagon. Archived from the original on 5 August 2019. Retrieved 23 August 2019.

uliege.be

culture.uliege.be

"Maho, magno, bayo ou mayo ? – 1re partie". culture.uliege.be (in French). Archived from the original on 26 November 2021. Retrieved 26 November 2021.

washingtonpost.com

Squires, Sally. "MAYONNAISE MALAISE?". washingtonpost. Retrieved 25 March 2024.

web.archive.org

"mayonnaise". Oxford English Dictionary. Archived from the original on 26 October 2020. Retrieved 15 June 2022.
Glenn, Joshua; Larsen, Elizabeth F. (2013). Unbored: The Essential Field Guide to Serious Fun. Bloomsbury Publishing Plc. p. 158. ISBN 978-14-08830-25-3. Archived from the original on 13 May 2023. Retrieved 19 March 2023.
Aragon, Marine (2009). "La sauce des tropes dans le lexique de la gastronomie française : approche sémantique et pragmatique". Neuphilologische Mitteilungen. 110 (1): 7–26. JSTOR 43344390. Archived from the original on 18 March 2022. Retrieved 18 March 2022.
Héron de Villefosse, Éloge (1971). "Éloge des Délices de la Table". Revue des Deux Mondes (1829–1971): 116. JSTOR 44600984. Archived from the original on 18 March 2022. Retrieved 18 March 2022.
Trudgill, Peter (2021). European Language Matters: English in Its European Context. Cambridge University Press. pp. 50–51. ISBN 978-11-08832-96-0. Archived from the original on 7 May 2023. Retrieved 19 March 2023.
Revista, Litoral (2006). "Salsa Mayonesa". Litoral. 241 (241): 165. JSTOR 43433620. Archived from the original on 18 March 2022. Retrieved 18 March 2022.
Rupp, Rebecca (8 January 2015). "Are French Fries Truly French?". Culture. Archived from the original on 18 January 2022. Retrieved 26 October 2021.
Swalec, Andrea (28 July 2010). "In Belgium, frites aren't small potatoes". Reuters. Archived from the original on 3 March 2022. Retrieved 26 October 2021.
Pelfort, Pep (24 November 2019). "La Vertadera Història de la Salsa Maonesa Altrament Dita Aioli BO" [The True History of Mayonnaise Sauce Otherwise Called Aioli BO]. cegmenorca.org. Archived from the original on 3 April 2020. Retrieved 8 April 2021.
Viard, André (17–1834) Auteur du texte (1806). Le cuisinier impérial, ou L'art de faire la cuisine et la pâtisserie pour toutes les fortunes, avec différentes recettes d'office et de fruits confits et la manière de servir une table depuis vingt jusqu'à soixante couverts / par A. Viard,... Archived from the original on 1 December 2021. Retrieved 26 November 2021.{{cite book}}: CS1 maint: numeric names: authors list (link)
"Maho, magno, bayo ou mayo ? – 1re partie". culture.uliege.be (in French). Archived from the original on 26 November 2021. Retrieved 26 November 2021.
Escoffier, Auguste (1912). Le guide culinaire: aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier; avec la collaboration de MM. Philéas Gilbert et Émile Fétu. Archived from the original on 21 October 2020. Retrieved 8 December 2020.
"Magon Barca". tropasdemagon. Archived from the original on 5 August 2019. Retrieved 23 August 2019.
Trésor de la langue française, s.v. Archived 21 June 2018 at the Wayback Machine
Oxford English Dictionary, 3rd. ed, s.v. Archived 22 December 2022 at the Wayback Machine
"mayonesa". Diccionario panhispánico de dudas (in Spanish). Real Academia Española. October 2005. Archived from the original on 28 August 2017. Retrieved 28 August 2017.
"Science of Cooking: Science of Eggs". Exploratorium.edu. Archived from the original on 14 April 2020. Retrieved 17 November 2011.
"Good Eats Season 4 Episode 10 – EA1D10:The Mayo Clinic". Good Eats Fan Page. Archived from the original on 23 June 2011. Retrieved 8 January 2012.
"Mayonnaise Manufacture". Silverson Mixers. Archived from the original on 22 September 2020. Retrieved 17 October 2019.
"IKA – 1000 liters Mayonnaise in only 10 minutes!". Ikaprocess.com. Archived from the original on 14 February 2015. Retrieved 14 February 2015.
Melissa Clark, "Miracle Whip vs. Mayonnaise", Real Simple, July 30, 2004 Archived 28 February 2019 at the Wayback Machine
"CFR – Code of Federal Regulations Title 21". Accessdata.fda.gov. Archived from the original on 2 March 2016. Retrieved 12 February 2016.
"Hampton Creek Foods 8/12/15". Fda.gov. 20 August 2015. Archived from the original on 9 September 2015. Retrieved 9 September 2015.
Goldstein, Katherine (27 December 2013). "Vegenaise vs. Mayonnaise: Why Vegan-substitute mayo is better than regular mayonanaise". Slate.com. Archived from the original on 3 September 2018. Retrieved 27 August 2015.
"Plamil: Egg Free Mayonnaise". Plamilfoods.co.uk. Archived from the original on 19 March 2022. Retrieved 27 August 2015.
"Chile – Consumo de mayonesa | Latin American Markets". 26 November 2005. Archived from the original on 26 November 2005. Retrieved 12 February 2016.
"Wet- en regelgeving – Warenwetbesluit Gereserveerde aanduidingen – BWBR0009499". wetten.nl. 24 March 1998. Archived from the original on 4 September 2015. Retrieved 30 January 2014.
"Mayonnaise sales in Europe". Foodanddrinkeurope.com. 29 April 2004. Archived from the original on 14 September 2007. Retrieved 23 June 2009.
"Making an Emulsion". Science Project Ideas. 1 October 2010. Archived from the original on 30 October 2019. Retrieved 17 November 2011.
"Kewpie mayo wins the condiment game". Food Republic. 25 April 2012. Archived from the original on 10 September 2015. Retrieved 30 June 2014.
Okonomiyaki World (4 November 2015). "Ingredients – Okonomiyaki World – Recipes, Information, History & Ingredients for this unique Japanese Food". Okonomiyaki World. Archived from the original on 5 July 2014. Retrieved 28 November 2015.
"What Is Japanese Mayonnaise and How Is It Different from American Mayo? | POGOGI Japanese Food". Pogogi.com. 31 July 2012. Archived from the original on 14 February 2015. Retrieved 14 February 2015.
Itoh, Makiko (22 March 2013). "Why not just add a dollop of mayonnaise?". The Japan Times. Archived from the original on 11 June 2016. Retrieved 1 July 2016.
"おいしさロングラン製法｜キユーピー". Kewpie.co.jp. Archived from the original on 27 July 2011. Retrieved 17 November 2011.^{[self-published source]}^{[non-primary source needed]}
"What is Japanese Mayo?". japanesemayo.com. Archived from the original on 22 November 2023. Retrieved 3 August 2017.
"Moscow's particular taste in sauces". FoodNavigator.com. Archived from the original on 31 March 2013. Retrieved 27 March 2013.
"Hellmann's mayonnaise America's best-selling condiment". New York Post. 17 September 2011. Archived from the original on 6 April 2018. Retrieved 13 December 2017.
Ferreira de Menezes, Rose Carla; de Carvalho Gomes, Queliane Cristina; Santos de Almeida, Beatriz; Filgueiras Rebelo de Matos, Márcia; Cedraz Pinto, Laise (2022). "Plant-based mayonnaise: Trending ingredients for innovative products". International Journal of Gastronomy and Food Science. 30 (1): 100599. doi:10.1016/j.ijgfs.2022.100599. S2CID 252345527. Archived from the original on 1 January 2023. Retrieved 1 January 2023.
"10 Healthy Substitutes For Mayonnaise". Huffingtonpost.com. 26 February 2014. Archived from the original on 26 August 2015. Retrieved 27 August 2015.

worldcat.org

search.worldcat.org

Pisa Villarroya, José M.ª (1999). La salsa mahonesa antes y después de Teodoro Bardají. Angües: La Val de Onsera. OCLC 433597489.
Depree, J. A; Savage, G. P (1 May 2001). "Physical and flavor stability of mayonnaise". Trends in Food Science & Technology. 12 (5): 157–163. doi:10.1016/S0924-2244(01)00079-6. ISSN 0924-2244.
Keerthirathne, Thilini Piushani; Ross, Kirstin; Fallowfield, Howard; Whiley, Harriet (18 November 2016). "A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products". Pathogens (Basel, Switzerland). 5 (4): 63. doi:10.3390/pathogens5040063. ISSN 2076-0817. PMC 5198163. PMID 27869756.