Sauce Julienne

Name: Sauce Julienne
Yield: 6 servings
Ingredients: To three-quarters of a cup of Mayonnaise; % teaspoon each of finely chopped capers; % teaspoon each of finely chopped parsley; 1 gherkin chopped fine; % can of tomatoes; cooked until reduced to 2 tablespoons

From Kentucky receipt book, 1903

Serves 6

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

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 59. The excerpt below is the record exactly as published.

Sauce Julienne. To three-quarters of a cup of Mayonnaise, add % teaspoon each of finely chopped capers and parsley, 1 gherkin chopped fine, % can of tomatoes, strained and cooked until reduced to 2 table- spoons

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