Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoonfuls of salad oil
- 1 tablespoonful of hot water
- 1 tablespoonful of tarragon vinegar
- three tablespoonfuls of butter
- two tablespoonfuls more of butter creamed
- four eggs
- salt
- vinegar
Directions
4 tablespoonfuls of salad oil. Yolks of four eggs. ya teaspoonful of salt. Paprica or cayenne.
1 tablespoonful of hot water. 1 tablespoonful of tarragon vinegar.
Beat the yolks, add the oil and water, cook in double boiler until it thickens, remove, add salt, pep- per and vinegar. It should be thick like mayonnaise. Butter can be used in place of the oil. Cream three tablespoonfuls of butter and cook with the eggs. Omit the hot water. When thick, remove from the fire, add two tablespoonfuls more of butter creamed and the seasonings.