Mayonnaise Sauce
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
289Calories
25 gProtein
2 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories289 kcal
Protein25 g
Carbohydrates1.7 g
Fiber0.2 g
Sugars0.8 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium344 mg
Potassium284 mg
Calcium115 mg
Iron3.6 mg
Magnesium27 mg
Phosphorus402 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 72. The excerpt below is the record exactly as published.
Mayonnaise sauce. Take four yolks of egg, a pinch of salt and white pepper, and a little grated nutmeg, stir quickly in a bowl with a wooden spoon, add a bottle of olive oil drop by drop, and flavour with a few drops of vinegar. If the sauce becomes too thick, stir in a little water. A teaspoonful of mustard is some- times added to the Mayonnaise. Before serving, stir in a few chopped chervil or tarragon leaves
Cook this with the app: pantry check, scaling, and the assistant.