CookEat Recipe

Mayonnaise-Moreno Sauce

Name: Mayonnaise-Moreno Sauce
Ingredients: 1 Pasteurized egg yolk — ONE pasteurized egg-yolk equivalent suitable for uncooked mayonnaise.; 1 Tablespoon Vinegar — No70 embedded input: Vinegar; source unit: tablespoon; 0.25 Teaspoon English mustard powder — No70 embedded input: English ground mustard, estimated saltspoon; source unit: teaspoon; 0.5 Teaspoon Salt — No70 embedded input: Salt, estimated two saltspoons; source unit: teaspoon; 0.25 Teaspoon Cayenne pepper — No70 embedded input: Cayenne, estimated saltspoon; source unit: teaspoon; 90 Millilitre Olive oil — No70 embedded input: Cool olive oil, about three-quarters US gill; source unit: millilitre; 0.25 Lemon — Juice of ONE QUARTER of a lemon for mayonnaise; juice volume unspecified.; 4 Red pepper — FOUR RAW edible red Spanish SWEET peppers; remove inedible stems/seeds, pound flesh and sieve; not hot peppers or roasted peppers.

Mayonnaise-Moreno Sauce Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2825. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use pasteurized yolk suitable for uncooked mayonnaise and raw sweet red peppers. Keep the sauce at 4°C or colder; no historical room-temperature storage duration is adopted. Limites : Pepper trim/pulp, emulsion behaviour and final volume remain unmeasured; no extra cream/water/oil to force texture.

Type: Sauce

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

1 Pasteurized egg yolkONE pasteurized egg-yolk equivalent suitable for uncooked mayonnaise.
1 Tablespoon VinegarNo70 embedded input: Vinegar; source unit: tablespoon
0.25 Teaspoon English mustard powderNo70 embedded input: English ground mustard, estimated saltspoon; source unit: teaspoon
0.5 Teaspoon SaltNo70 embedded input: Salt, estimated two saltspoons; source unit: teaspoon
0.25 Teaspoon Cayenne pepperNo70 embedded input: Cayenne, estimated saltspoon; source unit: teaspoon
90 Millilitre approximately 3 US fluid ouncesOlive oilNo70 embedded input: Cool olive oil, about three-quarters US gill; source unit: millilitre
0.25 LemonJuice of ONE QUARTER of a lemon for mayonnaise; juice volume unspecified.
4 Red pepperFOUR RAW edible red Spanish SWEET peppers; remove inedible stems/seeds, pound flesh and sieve; not hot peppers or roasted peppers.

Method

Steps

Step 1
Remove inedible stems and seeds from FOUR red Spanish sweet peppers. Pound the RAW flesh to a fine paste and press through a sieve onto a plate.
Step 2
Make the mayonnaise ONCE: whisk ONE pasteurized yolk equivalent, ONE tablespoon vinegar, provisional QUARTER teaspoon English GROUND mustard, HALF teaspoon salt and QUARTER teaspoon cayenne TWO minutes.
Step 3
Whisk in 90 mL COOL olive oil DROP BY DROP. After all oil is added, whisk FOUR more minutes. Squeeze in juice of QUARTER lemon and whisk ONE minute.
Step 4
Gradually mix ALL the actual pepper puree into the SAME mayonnaise, stirring continually. Put in a clean sauce bowl and keep at or below 4°C until prompt cold service.

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