The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

MAYONNAISE

a sauce or salad dressing composed of raw egg yolks beaten up with olive oil to the consistence of thick cream and flavored with vinegar, mustard or lemon juice, etc.

added by the pass

Recipes that use mayonnaise

139 dishes across the Historical Foodie library call for mayonnaise.

The Epicurean · 122

No. 1121 Bluefish with Mayonnaise and Tarragon Bluefish a la Mayonnaise et a l'Estragon
No. 1146 Brandade of Salt Cod Brandade de Morue Salee
No. 1182 Kingfish a la Figaro Kingfish a la Figaro
No. 1303 Tunny Fish or Horse Mackerel-Fried-with Arrowroot Mayonnaise Sauce Thon Frit a la Sauce Mayonnaise a l'Arrowroot
No. 1938 Duckling with Green Mayonnaise and Fine Herbs-Broiled and Roasted— Caneton Grille et Roti a la Mayonnaise Verte aux Fines Herbes
No. 2017 Squabs with Figaro Sauce—Fried Pigeonneaux Frits a la Sauce Figaro
No. 2260 Cutlets of Kingfish, Mayonnaise Mousseline Cotelettes de Kingfish, Mayonnaise Mousseline
No. 2414 Aspic of Lobster Aspic de Homard
No. 2422 Aspics with Shrimps—Small Petits Aspics aux Crevettes
No. 2425 Ballotines of Lamb Cupola Shaped Ballotines d'Agneau en Forme de Coupole
No. 2427 Ballotines of Squabs a la Madison Ballotines de Pigeonneaux a la Madison
No. 2428 Striped Bass or Sea Bass a la Manhattan Bass Raye ou Bass de Mer a la Manhattan
No. 2434 Tenderloin of Beef a la Bouquetiere Filet de Boeuf a la Bouquetiere
No. 2438 Tenderloin of Beef a la Violetta Filet de Boeuf a la Violetta
No. 2440 Tenderloin of Beef with Croustades Macedoine Filet de Boeuf aux Croustades Macedoine
No. 2441 Tenderloin of Beef with Vegetables, Mayonnaise Filet de Boeuf aux Legumes, Mayonnaise
No. 2446 Lambs' Brains with Mayonnaise Cervelles d'Agneau a la Mayonnaise
No. 2447 Cases of Lobster a la Ravigote-Small Petites Caisses de Homard a la Ravigote
No. 2451 Chaudfroid of Chicken a la Clara Morris Chaudfroid de Poulet a la Clara Morris
No. 2452 Chaudfroid of Doe Bird, Plovers, Bustards or Woodcock with Fumet Chaudfroid de Courlis, Pluviers, Vanneaux on Becasses au Fumet
No. 2460 Chaudfroid of Fillets of Redhead Duck and Venison Chaudfroid de Filets de Canard Tete Rouge et de Venaison
No. 2463 Chickens Ecarlate a la Derenne Poulets Ecarlate a la Derenne
No. 2464 Chicken Fillets a la Mirebel Filets de Poulet a la Mirebel
No. 2466 Chicken Breasts a la Gallier Filets de Poulet a la Gallier
No. 2470 Cream of Lobster Creme de Homard
No. 2471 Cutlets of Lamb, Imperial Cotelettes d'Agneau a l'Imperiale
No. 2474 Cutlets of Lambs' Kernels with Mayonnaise Cotelettes de Noix d'Agneau a la Mayonnaise
No. 2476 Cutlets of Lobster a la Lowery Cotelettes de Homard a la Lowery
No. 2481 Lobster Dome Garnished with Small Cases Dome de Homard Garni de Petites Caisses
No. 2488 Galantine of Eel, Decorated Galantine d'Anguille Decoree
No. 2500 Garnishing of Artichoke Bottoms Filled with Macedoine Garniture de Fonds d'Artichauts Garnis de Macedoine

365 Dishes of All Nations · 10

Cooking in Old Créole Days · 7

Art and Science of Salad Making
Canvasback Duck Mrs. Wilcox, Aiken, S. C.
Brandade de Morue
Potage Mariniere
Salade à la Duc de Morny
To Cook and Serve Tomatoes
Tomatoes

… and 91 more recipes use mayonnaise.