Sauce Mayonnaise
From The bachelor and the chafing dish, 1895
A classic sauce often used with salads.
Presented as published in 1895. 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 The bachelor and the chafing dish (1895) by Deshler Welch, page 23. The excerpt below is the record exactly as published.
Sauce Mayonnaise is often used. Crabs, Salads and Sauces. 73 prawns, or shrimps are dressed in the same way as salads. Sauce Mayonnaise. — Beat up well the yolks of two fresh raw eggs, a teaspoonful of salt, and a quarter as much Cayenne ; mix with this by slow degrees four tablespoonfuls of oil, till it is about the consistence of cream, and then stir in grad- ually two tablespoonfuls of vinegar. It requires great care in mixing. A half a teaspoon of mus- tard
Cook this with the app: pantry check, scaling, and the assistant.