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Mayonnaise Sauce (French)
From The Landmarks club cook book, 1903
Serves 4
Make in a cool place and set on ice for one or two hours.
Presented as published in 1903. 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
38Calories
3 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories38 kcal
Protein3.2 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat2.4 g
Saturated Fat6 g
Monounsaturated Fat24 g
Polyunsaturated Fat3.6 g
Omega-30.2 g
Cholesterol93 mg
Sodium2461 mg
Potassium35 mg
Calcium16 mg
Iron0.5 mg
Magnesium3.2 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 56. The excerpt below is the record exactly as published.
mayonnaise sauce (French). Put in a bowl the yellows of two eggs, taking care that no germ remains, as it sometimes prevents the thickening of the MEAT AND EISH SAUCES. 89 sauce. Mix the yellows perfectly with a little salt and vinegar ; turn very regularly and always the same way, while you pour in little by little ten large spoonfuls of very fresh olive oil and one of vinegar
Cook this with the app: pantry check, scaling, and the assistant.