Mayonnaise Sauce

Name: Mayonnaise Sauce
Ingredients: pint of salad oil; 1 dessertspoonful of vinegar; Yolk of 1 egg (raw); A few drops lemon juice; £ teaspoonful mustard; A dust of salt and pepper; A dust of cayenne

From Choice cookery, 1888

Should the sauce curdle, it may be brought to its original state by dropping it to another yolk of egg.

Presented as published in 1888. 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

2020Calories

7 gProtein

7 gCarbs

223 gFat

Full nutrition (34 nutrients)

Calories2020 kcal

Protein6.8 g

Carbohydrates7.4 g

Fiber0.4 g

Sugars2.7 g

Total Fat223 g

Saturated Fat18 g

Monounsaturated Fat166 g

Polyunsaturated Fat29 g

Omega-30.2 g

Cholesterol186 mg

Sodium102 mg

Potassium176 mg

Calcium36 mg

Iron1 mg

Magnesium13 mg

Phosphorus110 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C39 mg

Vitamin A80 mcg

Vitamin E75 mg

Vitamin K16 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate44 mcg

Choline153 mg

Caffeine0 mg

Water137 g

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 45. The excerpt below is the record exactly as published.

MAYONNAISE SAUCE. ^ pint of salad oil 1 dessertspoonful of vinegar Yolk of 1 egg (raw) A few drops lemon juice £ teaspoonful mustard A dust of salt and pepper A dust of cayenne

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