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A cold sauce made with an emulsion of egg yolks and oil.
There is considerable argument over the derivation of the name. These range from being named after Port Mahon in Minorca, which was captured by the French from the English in 1756; after the Duc de Mayenne, who was beaten at the Battle of Arques in 1589; or should it be called "moyeunaise" from the French word for egg yolk; or simply from the word "manier" to stir - we will probably never know! For a recipe see, Gourmet Britain Recipe section.