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Mayonnaise is a French cuisine appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been numerous and contradictory. Most hypotheses do however agree on the geographical origin of the sauce, Mahón, in Menorca, Spain.
Coleslaw or cole slaw (from the Dutch term koolsla [ˈkoːlslaː] ⓘ, meaning 'cabbage salad'), also known simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage [2] with a salad dressing or condiment, commonly either vinaigrette or mayonnaise.
Mayonnaise, in the chapter on cold sauces, was described as a mother sauce for cold sauces, and compared to Espagnole and Velouté. [ 50 ] The 1907 English edition of Le guide culinaire , A Guide to Modern Cookery , listed fewer "basic sauces", including Hollandaise alongside espagnole, "half glaze" (demi glace), velouté, allemande, béchamel ...
Mayonnaise, as a source of dietary fat, may play an important role in absorbing fat-soluble vitamins, such as vitamins A, D, E and K. These vitamins are essential for various bodily functions ...
It excludes combinations of words of French origin with words whose origin is a language other than French — e.g., ice cream, sunray, jellyfish, killjoy, lifeguard, and passageway— and English-made combinations of words of French origin — e.g., grapefruit (grape + fruit), layperson (lay + person), mailorder, magpie, marketplace, surrender ...
Nope, they're not the same.
Tartar sauce (French: sauce tartare; spelled tartare sauce in the UK, Ireland, and Commonwealth countries) is a condiment made of mayonnaise, chopped pickles or relish, capers, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with other herbs, lemon juice, and olives.
Equipment: 1 immersion blender or food processor. Ingredients: 1 whole egg (room temperature) 2 teaspoons lemon juice. 1 teaspoon Dijon mustard. ¼ teaspoon kosher salt