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Mayonnaise Ravigote Sauce
From Practical household cookery, 1891
Serves 6
Typically served as a dressing with cold fish or poultry.
Presented as published in 1891. 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
15Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein1.3 g
Carbohydrates1.9 g
Fiber0.5 g
Sugars0.5 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol2.3 mg
Sodium112 mg
Potassium126 mg
Calcium31 mg
Iron1 mg
Magnesium10 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A51 mcg
Vitamin E0.2 mg
Vitamin K137 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate21 mcg
Choline3.9 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 47. The excerpt below is the record exactly as published.
MAYONNAISE RAVIGOTE SAUCE. Blanch in boiHng salt water for a few minutes a small quantity each of chervil, tarragon, parsley, the white part of a small head of celery, and one shalot ; then let them get cold, and pound them in a mortar with four washed and boned anchovies ; add three tablespoonfuls of Velout^ sauce
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