Mayonnaise probably comes from French mahonnaise, named after Port Mahón on Menorca following a 1756 French military victory, though competing theories link it to French words for stirring or egg yolk.
A thick, creamy sauce made from egg yolks, oil, and vinegar or lemon juice.
The origin is disputed. The leading theory connects it to Mahón (Port Mahon), the capital of the island of Menorca in the Balearic Islands, after its capture by the French in 1756. The Duc de Richelieu's chef supposedly created the sauce to celebrate the victory. Alternative theories derive it from the French verb