Mayonnaise Sauce
From Sea Cookery, 1911
Presented as published in 1911. 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
745Calories
9 gProtein
17 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories745 kcal
Protein9.1 g
Carbohydrates17 g
Fiber6.6 g
Sugars0.4 g
Total Fat74 g
Saturated Fat7.1 g
Monounsaturated Fat53 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol186 mg
Sodium138 mg
Potassium421 mg
Calcium144 mg
Iron3.5 mg
Magnesium53 mg
Phosphorus147 mg
Zinc1 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D1 mcg
Vitamin C0.2 mg
Vitamin A87 mcg
Vitamin E24 mg
Vitamin K46 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate28 mcg
Choline150 mg
Caffeine0 mg
Water74 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 42. The excerpt below is the record exactly as published.
1 yolk of egg, 5 tablespoonfuls salad oil 2 tablespoonfuls tarragon vinegar SAUCE. 1 teaspoonful mustard flour 1- saltspoonful salt saltspoonful pepper Beat the yolk for two or three minutes and add gradually the oil then the vinegar alternately. The mixture should be as thick and smooth as cream. Season with remaining ingredients, and serve on the fish, &c. MAYONNAISE SAUCE 2 hard boiled yolks of egg 1 raw yolk 1 saltspoonful salt 1 saltspoonful pepper
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