Mayonnaise
French, probably from the feminine of mahonnais ‘of or from Port Mahon’, the capital of Minorca.
wiktionary
Borrowed from French mayonnaise, possibly named after the city Maó (Mahón in Spanish), Minorca, whence the recipe was brought back to France. Compare Spanish mahonesa. Alternative suggested origins include the city of Bayonne ( bayonnaise); the French word manier(“to handle”); the Old French moyeu(“egg yolk”); and the Duke of Mayenne.
etymonline
mayonnaise (n.)
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 island of Minorca, captured by France in 1756 after the defeat of the British defending fleet in the Seven Years' War; the sauce having 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 this seem doubtful. An inferior sort of Miracle Whip.
