None of the above.
Like Webster shows: may-uh-naze.
(Webster actually uses that funny little upside-down "e" that phonetically inclined people use, but I don't know how to get that character to include in a post, or the "a" with a bar over it to show that the vowel is long; both the "a"'s are long. And the accent is on the first syllable.)
Don't know why, but I pronounce it with the 'o' rather than with the "little upside-down 'e' that phonetically inclined people use"--with the o said quite quickly.
The "little upside-down 'e' ", by the way, is called a "
shwa"!
http://en.wikipedia.org/wiki/Schwa ' ə '
In linguistics, specifically phonetics and phonology, schwa (sometimes spelled shwa)[1] refers to the mid-central vowel sound (rounded or unrounded) in the middle of the vowel chart, denoted by the IPA symbol ə, or another vowel sound close to that position. An example in English is the vowel sound in the second syllable of the word sofa. Schwa in English is mainly found in unstressed positions, but in some other languages it occurs more frequently as a stressed vowel.
In relation to certain languages, the name "schwa" and the symbol ə may be used for some other unstressed and toneless neutral vowel, not necessarily mid-central.As for option 3 - MAN-naise--Whut?? Vas is dat, stranger??
I love Google, and I LOVE Wikipedia:
http://en.wikipedia.org/wiki/MayonnaiseMayonnaise (/ˌmeɪəˈneɪz/, /ˈmeɪəneɪz/ or /ˈmæneɪz/, French: [majɔnɛz] (listen), often abbreviated as mayo,[1] is a Spanish sauce, (from
Maó, Menorca) thick, creamy sauce often used as a condiment. It is a stable emulsion of oil, egg yolks and either vinegar or lemon juice,[2] with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier.[3]
Mayonnaise varies in color, but is often white, cream, or pale yellow. It may range in texture from that of light cream to a thick gel. In countries influenced by French culture, mustard is also a common ingredient, but the addition of mustard turns the sauce into a remoulade with a different flavor and the mustard acts as an additional emulsifier.[4][5] In
Spain, Portugal and
Italy, olive oil is used as the oil, and mustard is never included.
Commercial egg-free mayonnaise-like spreads are available for people who want to avoid animal fat and cholesterol, or who are allergic to eggs.[6]
OriginThe sources agree that the origin is from western Europe, published as early as 1642 in
La Suite des Dons de Comus, being a kind of aioli.
Other sources place the origin of mayonnaise as being the town of
Maó in
Menorca (
Spain), from where it was taken to
France after
Armand de Vignerot du Plessis's victory over the British at the city's port in 1756. According to this version, the sauce was originally known as
salsa mahonesa in Spanish and
maonesa (later
maionesa) in Catalan (as it is still known in Menorca), later becoming mayonnaise as it was popularized by the French.[7]
The
Larousse Gastronomique suggests: "Mayonnaise, in our view, is a popular corruption of moyeunaise, derived from the very old French word moyeu, which means yolk of egg."[8] The sauce may have been christened mayennaise after
Charles de Lorraine, duke of Mayenne, because he took the time to finish his meal of chicken with cold sauce before being defeated in the
Battle of Arques.[9]
Nineteenth-century culinary writer
Pierre Lacam suggested that in 1459, a London woman named
Annamarie Turcauht stumbled upon this condiment after trying to create a custard of some sort.[10]
According to Trutter et al.: "It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about — particularly in the Mediterranean region, where aioli (oil and garlic) is made."[7]
According to the
Oxford English Dictionary, the term mayonnaise was in use in English as early as 1823 in the journal of
Lady Blessington.[11]
