Mayonnaise Sauce
From Domestic and economical cookery recipes, 1897
Success in making this sauce will depend on adding the oil very gradually to the yolks. It should also be made in a very cool place to prevent curdling.
Presented as published in 1897. 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 Domestic and economical cookery recipes (1897) by Lillie Richmond, page 31. The excerpt below is the record exactly as published.
MAYONNAISE SAUCE. INGREDIENTS. 2 raw yolks of eggs, perfectly | 2 tablespoonsful of taragon, freed from the germs j French, or plain vinegar ^ pint of best salad oil Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.