Cazanova Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of truffles, garlic, egg whtes and egg yolks in a mayonnaise base. The full recipe is presented here and I hope you enjoy this classic British version of: Cazanova Sauce.
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This is a classic recipe for a Victorian version of Cazanova Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 82.—CAZANOVA SAUCE.
Take mayonaise sauce, No. 37, add four large truffles shred fine, and as much garlic or shalot as will rest on the point of a knife, the whites of three hard eggs shred also, and three yolks of hard eggs rubbed through a wire sieve; mix, and serve this with any kind of salad.
