Mayonnaise Sauce
From My best 250 recipes, 1907
Where a large quantity of dressing is needed add more oil. Two eggs will hold a pint of oil, providing you add a little vinegar now and then.
Presented as published in 1907. 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
165Calories
13 gProtein
8 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories165 kcal
Protein13 g
Carbohydrates7.6 g
Fiber0.3 g
Sugars2.9 g
Total Fat9.8 g
Saturated Fat16 g
Monounsaturated Fat60 g
Polyunsaturated Fat9.3 g
Omega-30.6 g
Cholesterol372 mg
Sodium143 mg
Potassium241 mg
Calcium62 mg
Iron1.8 mg
Magnesium18 mg
Phosphorus206 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C39 mg
Vitamin A160 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate67 mcg
Choline299 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 12. The excerpt below is the record exactly as published.
MAYONNAISE SAUCE Put the yolks of two eggs in a cold soup-dish or bowl; beat lightly, add a saltspoonful of salt, and slowly, drop by drop, six tablespoonfuls of olive oil; add a few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.