Cook: Mayonnaise & Tartare Sauce..."He little knows of England

Cook: Mayonnaise & Tartare Sauce…”He little knows of England

who only England knows.”

une petite sauce française?

une petite sauce française?

Charles Esme Francatelli was an Englishman born and bred, and prided himself on that fact, but he had inherited a gift for cooking from his Italian forebears and also had the advantage of being a pupil of the great Carême.

“Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba”

“It means English thoroughness and French art and Arabian hospitality….”

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Thank you Mr. Francatelli for encouraging us so long ago, to be cosmopolitan and international.

Here is a little mayonnaise recipe for you.

mayonnaise…and tartare sauce

mayonnaise…and tartare sauce

Mayonnaise & Tartare Sauce

including a FAILSAFE mayo for the RPAH diet

Preparation Time: 15 minutes 

No cooking required

For FAILSAFE diet, make a small batch, to be used up quickly, while the egg is fresh.

  • ⅓ cup apple cider vinegar (for FAILSAFE, ¼ tsp citric acid dissolved in ¼ cup water)
  • 1 heaped tsp seasalt
  • 2 tsp french mustard (optional. EXCLUDE for FAILSAFE)
  • 1 fresh whole organic egg
  • 1 cup Extra Virgin Olive Oil (for FAILSAFE, ⅔ to 1 cup of refined sunflower or safflower oil)
  • not for FAILSAFERS – make it a Tartare Sauce by adding 2 tbsp of capers and zest of half a lemon when you’ve nearly finished blending.


  1. Prepare two glass jars by placing in the oven, lid off (but also in the oven) at 100° for ten minutes. Remove and leave to cool while you blend the mix.
  2. Place salt, vinegar (or citric acid combination) and mustard in the blender.
  3. Blend until combined and salt (and citric acid) dissolved.
  4. Add the egg and blend until combined.
  5. Keep the blender ON, while you slowly pour in the oil drip by drip through the lid hole.
  6. Add the capers and lemon zest if you are making tartare.
  7. Pour into your prepared jars. Leave over night to set in the fridge, as the consistency will firm up.

Imagine being the cook in a kitchen pre 1930s, when you had to whisk in every drop of oil by hand. No wonder mayonnaise was a delicacy. Something for those who could afford a cook and a kitchen maid!

Today, it’s so easy to make mayonnaise, it’s ridiculous. There’s no excuse for buying commercial mayonnaises which are, without fail, full of unnecessary additives.

Our friend and her ten year old son came over for lunch recently. I had freshly made mayonnaise. He adored it so much, that he lathered it on crispy gluten free crackers like dip! Once in a while, it can’t hurt!

FAILSAFERS, I welcome your thoughts and constructive comments, as I begin to navigate my way through the low additive and low chemical diet.

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