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Possible Answers: MAYO.
Last seen on: NY Times Crossword 25 Jun 2018, Monday
Random information on the term ““Hold the ___” (deli order)”:
A diacritic – also diacritical mark, diacritical point, diacritical sign, or an accent – is a glyph added to a letter, or basic glyph. The term derives from the Ancient Greek διακριτικός (diakritikós, “distinguishing”), from διακρίνω (diakrī́nō, “to distinguish”). Diacritic is primarily an adjective, though sometimes used as a noun, whereas diacritical is only ever an adjective. Some diacritical marks, such as the acute ( ´ ) and grave ( ` ), are often called accents. Diacritical marks may appear above or below a letter, or in some other position such as within the letter or between two letters.
The main use of diacritical marks in the Latin script is to change the sound-values of the letters to which they are added. Examples are the diaereses in the borrowed French words naïve and Noël, which show that the vowel with the diaeresis mark is pronounced separately from the preceding vowel; the acute and grave accents, which can indicate that a final vowel is to be pronounced, as in saké and poetic breathèd; and the cedilla under the “c” in the borrowed French word façade, which shows it is pronounced /s/ rather than /k/. In other Latin-script alphabets, they may distinguish between homonyms, such as the French là (“there”) versus la (“the”) that are both pronounced /la/. In Gaelic type, a dot over a consonant indicates lenition of the consonant in question.
“Hold the ___” (deli order) on Wikipedia
Random information on the term “MAYO”:
Mayonnaise (/ˈmeɪəneɪz/, /ˌmeɪəˈneɪz/, also US: /ˈmæneɪz/), informally mayo (/ˈmeɪoʊ/), is a thick cold sauce or dressing usually used in sandwiches and composed salads. It is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice. There are many variants using additional flavorings. The proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise (and hollandaise sauce). The color of mayonnaise varies, but it is often white, cream color, or pale yellow. It may range in texture from a light cream to a thick gel.
Commercial egg-free imitations are available for vegans and those who want to avoid chicken or animal products and cholesterol, or who are allergic to eggs.
The word mayonnaise was not used for a dressing before the start of the 19th century. The earliest reference appears to be by Alexandre Viard (1806), who however never quite gives a recipe for the dressing itself. At that point, the sauce was made with aspic or jelly, rather than an egg emulsion. In 1808, Grimod de La Reynière referred to a “bayonnaise” sauce: “But if one wants to make from this cold chicken, a dish of distinction, one composes a bayonnaise, whose green jelly, of a good consistency, forms the most worthy ornament of poultry and fish salads.”