Cold Mayonnaise Sauce a la Farquhar
From A second Dudley book of cookery and other recipes, 1914
Excellent served with grilled or Spatchcock chicken or game.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
605Calories
27 gProtein
64 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein27 g
Carbohydrates64 g
Fiber10 g
Sugars31 g
Total Fat28 g
Saturated Fat80 g
Monounsaturated Fat311 g
Polyunsaturated Fat43 g
Omega-32.9 g
Cholesterol603 mg
Sodium242 mg
Potassium1169 mg
Calcium281 mg
Iron3.9 mg
Magnesium84 mg
Phosphorus523 mg
Zinc3.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D3.2 mcg
Vitamin C44 mg
Vitamin A350 mcg
Vitamin E2.1 mg
Vitamin K4 mcg
Vitamin B61 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.8 mg
Folate186 mcg
Choline487 mg
Caffeine0 mg
Water685 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 80. The excerpt below is the record exactly as published.
COLD MAYONNAISE SAUCE A LA FARQUHAR rpiAKE the yolks of three fresh eggs, free from the whites. Put them in a basin with a pinch of pepper, salt and mustard. Work this gently with a wooden spoon ; then add drop by drop a pint or more of the very best olive oil. Stir this well ; then add drop by drop a very small quantity of tarragon vinegar. The sauce should be smooth and very thick. Take two or more tablespoonfuls of the above, according to the quantity of sauce required, and add to it about half a gill or more of whipped cream. Mix lightly, and add to it four or more small onions
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Cook this with the app: pantry check, scaling, and the assistant.