Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | 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
- one tablespoonful
- four tablespoonfuls of oil have been used
- half tablespoonfuls of salad oil
- one tablespoonful of oil is well incorporated
- one teaspoonful of tarragon vinegar
- a pint of milk
- a gill of cream
- four eggs
- four eggs into a basin
- one way in mixing a mayonnaise -- this is by no means necessary
- one table- spoonful at a time
- two yolks of hard-boiled eggs
- pepper
- salt
- vinegar
- mustard
- white pepper
- cayenne
- parsley
Directions
yolks for tke above, or you may use both raw and boiled yolks, half of each.
The following are other forms of Mayonnaise.
1. Beat up the yolks raw, strain, and mix with them the pepper, salt, and (gradually) the oil and vinegar, with mustard, &c.; then add equal parts of cream and calves’ -foot jelly, about one tablespoonful of each, if four tablespoonfuls of oil have been used. Set on ice till wanted, if in summer.
2. Make a custard with four eggs, half a pint of milk, and a little gelatine. When cold add a gill of cream, and (a little at a time) about one and a half tablespoonfuls of salad oil, and the same quantity of tarragon vinegar in which has been dissolved as much salt as may be neces- sary.
3. Strain the yolks of four eggs into a basin, which you place in a cool place, or, if necessary, in water or on ice ; then proceed to pour in — a few drops at a time — some salad oil without ceasing to stir the mixture. When about one tablespoonful of oil is well incorporated with the yolks of egg, put in, in the same manner, a tea- spoonful of French vinegar. Keep on adding oil and vinegar in these proportions until you get a sauce the consistency of very thick cream. You then add salt and white pepper to taste, and mix them well.
4. Add to the above, to give it a green colour, a suffi- cient quantity of the following herbs, very finely minced, tarragon, chervil, and garden cress in about equal propor- tions.
Another variety of mayonnaise consists in using lemon juice as well as aromatised vinegar, of course in proper proportion. The great secret of success in a mayonnaise consists in the operation of mixing, and patience and hard work go a good way towards it. Some cookery
books tell you that you should always turn one way in mixing a mayonnaise — this is by no means necessary ; neither is the addition of cold water, as sometimes recommended. Spinach greening may be used to colour a mayonnaise.
Tartare sauce, as well as remoulade, ravigotte and jpoivracle, in their cold forms are only elaborate salad- dressings.
The first is only a mayonnaise with a good allow- ance of mustard — English as well as French. Garlic vinegar, as well as Chili and tarragon vinegar, should enter into its composition.
The following is my usual formula for making
Sauce a la Tartare. — Strain the yolks of four eggs, put them into a basin, and stir olive oil into them — one table- spoonful at a time ; after each tablespoonful of oil put in one teaspoonful of tarragon vinegar. Keep on doing this until the sauce is of the desired consistency ; then add pepper, salt, a good allowance of mustard (English), the least bit of cayenne, and a couple of shallots minced very fine.
Remoulade is also a mayonnaise into which, when it is made, you mix equal parts of tarragon, chervil, olives, parsley, and capers, all finely minced.
A ravigotte is made by adding to a plain mayonnaise the following herbs and ingredients chopped up very small : Shallots, capers, anchovies, a very little garlic, garden cress, burnet, tarragon, basil, and celery, all in the proportions which taste may suggest.
This sauce is also made as follows : Pound the above ingredients in a mortar, adding chervil, parsley, and any other sweet herbs you may have at hand, all in due pro- portions ; add one or two yolks of hard-boiled eggs and the same number raw, with pepper and salt; strain