Mayonnaise Sauce

Name: Mayonnaise Sauce
Yield: 8 servings
Ingredients: half a pint of Yelouté or Blanquette sauce; the same quantity of melted white jelly; salt to taste; pepper to taste; a little grated nutmeg; half a pint of good olive-oil; the juice of two lemons; a few sprigs of finely chopped chervil and tarragon

From Practical household cookery, 1891

Serves 8

This sauce is typically served with cold fish or poultry.

Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 46. The excerpt below is the record exactly as published.

MAYONNAISE SAUCE. Mix in a ro\ind-bottomed basin half a pint of Yelout6 or Blanquette sauce with the same quantity of melted white jelly (No. 150), salt and pepper to taste and a little grated nutmeg ; set the basin in a bucket or saucepan containing some broken ice, then proceed to work the sauce with a wooden spoon without stopping, pouring with your left hand, little by little, half a pint of good olive-oil, stirring the while. When the sauce is nicely mounted and has reached its proper consistency add the juice of two lemons and a few sprigs of finely chopped chervil and tarragon, stir, and serve. 219. ANOTHER MAYONNAISE SAUCE. Put in a similar basin as in No. 218 the yolks of two Gggs with salt to taste

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Cook this with the app: pantry check, scaling, and the assistant.