|
|
|
|
|
|
|
|
|
Mayonnaise
| Глоссарий кулинарных терминов |
There are several explanations of the origin of this name, the most popular being that it arose after the naval battle of minorca in 1756. at the beginning of the seven year’s war, admiral john byng sailed from gibraltar with reinforcements for britishheld minorca. by the time he arrived, the island had been overrun by a french invasion force, which was besieging the garrison at port mahon, and a french fleet stood in his way. the ensuing battle was inconclusive, but byng returned to gibraltar, making no attempt to land his embarked troops. fort saint philip fell, and byng was later court-martialed and shot for failure to complete his mission. meanwhile, the french ground commander, marechal duc louis de richelieu, had ordered a victory dinner, for which his chef invented a new sauce of eggs and oil beaten onto an emulsion, naming it maonnaise, after mao the catalan name for port mahon.
|
Майонез, русский
- (французское mayonnaise) холодный соус, изготовленный из растительного масла, яичного желтка, уксуса, горчицы, сахара и др.
- Соус из желтков, растительного масла, лимонного сока, уксуса
- (франц . mayonnaise),1) холодный соус, изготовленный из растительного масла, яичного желтка, уксуса, горчицы, сахара и др. приправ.2) холодное кушанье из рыбы, мяса с соусом майонез.
Майонез (соус из желтков, растительного масла, лимонного сока, уксуса), русский
Mayonesa, испанский
|
|
Marjoram, английский
Любисток, русский
|
|
|
|
|
|
|
