Mayonnaise Sauce
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
170Calories
8 gProtein
1 gCarbs
15 gFat
Full nutrition (11 nutrients)
Calories170 kcal
Protein8.3 g
Carbohydrates0.5 g
Total Fat15 g
Saturated Fat67 g
Monounsaturated Fat301 g
Polyunsaturated Fat39 g
Omega-32.8 g
Vitamin E2.9 mg
Riboflavin (B2)0.2 mg
Water27 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 18. The excerpt below is the record exactly as published.
MAYONNAISE SAUCE fTlAKE the yolks of three fresh eggs free from the whites. Put in a basin, with a pinch of pepper salt and mustard. With a wooden spoon work this gently ; then add, drop by drop, a pint or more of the 55 THE DUDLEY RECIPES very best olive oil (virgin oil from Negre Grasse is by far the best) ; stir this well, then add, drop by drop, a very small quantity of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.