Mayonnaise Russe
From The new practical cookery guide, 1913
This variation adds a unique flavor to the classic mayonnaise.
Presented as published in 1913. 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
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 91. The excerpt below is the record exactly as published.
Mayonnaise Russe — Mayonnaise as above, mixed with tarragon vinegar, finely grated horseradish, and a small quantity of dissolved aspic, and whipped till froth
Cook this with the app: pantry check, scaling, and the assistant.