Mayonnaise Sauce
From The book of plain cooking, 1904
Rub the serving boat with garlic before adding sauce.
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 34. The excerpt below is the record exactly as published.
Mayonnaise Sauce Beat well together the yolks of three raw eggs, mixing with them a teaspoonful of raw mustard, and two or three saltspoonsful of rough salt. Mix separately six tablespoonsful of the best Lucca oil with one tablespoonful of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.