vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise Sauce
From Cookery and housekeeping, 1882
Serves 4
Consistency should allow a spoon to nearly stand upright in it.
Presented as published in 1882. 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
15Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories15 kcal
Protein0.7 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.1 g
Total Fat1.1 g
Saturated Fat8.7 g
Monounsaturated Fat38 g
Polyunsaturated Fat5 g
Omega-30.3 g
Cholesterol46 mg
Sodium2.1 mg
Potassium8.6 mg
Calcium5.7 mg
Iron0.1 mg
Magnesium0.4 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C1.5 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate7 mcg
Choline35 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 115. The excerpt below is the record exactly as published.
Mayonnaise Sauce. To make this sauce it is necessary to have fresh but not newly laid eggs, the best olive oil and French vinegar or lemon juice. Only the yolk of the G.gg is used, and it must be freed from the germ. Pour a smallquantity of vinegar into a cup, or squeeze the lemon into a cup and use from this— a rule it would be well to observe whenever vinegar has to be used, as if it is poured in from the bottle too much is sure to be the result. Stir the yolks of one or two eggs, according to the quantity wanted, in a basin with a wooden spoon, in- troducing the oil drop by drop ; stir always one way, add a little pepper
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