{"id":6143,"slug":"mayonnaise-sauce","title":"Mayonnaise sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three yolks of eggs","a pinch of salt","a little Cayenne pepper","a pinch of English mustard flour","a dash of Worcestershire sauce","one pint of olive oil","a few drops of vinegar or lemon juice","one spoonful of boiling water"],"ingredients_norm":["egg yolk","salt","little cayenne pepper","english mustard flour","worcestershire sauce","olive oil","few drops of vinegar or lemon juice","boiling water"],"steps":["Put in bowl three yolks of eggs, a pinch of salt, a little Cayenne pepper, a pinch of English mustard flour and a dash of Worcestershire sauce. Stir well.","Add, little by little, one pint of olive oil and an occasional few drops of vinegar or lemon juice.","When finished, stir in one spoonful of boiling water."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w118:25","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1e8c8ac023e519d509688ba87c7914ec945e0c0ca7a26e5ec31afa9316de9bb9","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/mayonnaise-sauce"}