vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise Sauce
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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
31Calories
2 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein2.3 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.2 g
Total Fat2.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol63 mg
Sodium1641 mg
Potassium32 mg
Calcium13 mg
Iron0.4 mg
Magnesium4.3 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C1 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate9.2 mcg
Choline50 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 87. The excerpt below is the record exactly as published.
mayonnaise sauce and a teaspoonful chopped chervil. Mayonnaise Sauce. In a bowl mix the yolks of two raw eggs, a tea- spoonful dry mustard, and a small saltspoonful salt with a wooden spoon until it is a stiff paste ; then begin to add, drop by drop only, stirring all the time, a small quantity of oil, after this has been well mixed. Add three glasses of oil, drop by drop, stirring all the time (on no account must you stop stirring) until it is smooth, thick, and creamy. Finish with a tablespoonful of the juice of a lemon, added drop by drop — a dessert-spoonful of tarragon vinegar does equally well, if not better. If the dressing should curdle, whip in a dessertspoonful of very thick cream
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