vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Soyer's Sauce Ravigote or Mayonnaise without Eggs
From Soyer's standard cookery, 1912
Serves 6
This sauce is excellent for salads.
Presented as published in 1912. 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
137Calories
1 gProtein
3 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories137 kcal
Protein0.5 g
Carbohydrates3 g
Fiber1.1 g
Sugars0.2 g
Total Fat14 g
Saturated Fat1.4 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol1.9 mg
Sodium1618 mg
Potassium59 mg
Calcium22 mg
Iron0.4 mg
Magnesium7.5 mg
Phosphorus8.9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A5.7 mcg
Vitamin E4.7 mg
Vitamin K7.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline0.9 mg
Caffeine0 mg
Water4.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 230. The excerpt below is the record exactly as published.
Soyer's Sauce Ravigote or Mayonnaise without Eggs. Place in a bowl or large cup one mustard spoonful of made mustard, and one saltspoonful each of salt and pepper; mix (STANDARD COOKERY. 337 well together with a drop or two of salad oil. Now add one tablespoonful of vinegar and beat all together with a spoon. When blended, add VERY GRADUALLY — in a thin stream — six tablespoonfuls of salad oil, beating the mixture vigorously all the time. The result should be a thick, creamy sauce of ex- cellent flavor for use with green or other salads. A table- spoonful of whipped cream
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