Another Mayonnaise Sauce

Ingredients

• the yolks of two eggs
• salt to taste
• a few drops of lemon-juice
• half a pint of good olive-oil
• the juice of quarter of a lemon
• a gill of good French vinegar
• a small pinch of white pepper
• the juice of two lemons
• a little grated nutmeg
• a few sprigs of chervil chopped finely

Method

1. 1

   Mix egg yolks with salt and lemon juice.

2. 2

   Gradually add olive oil while stirring until thick.

3. 3

   Add lemon juice, vinegar, white pepper, nutmeg, and chervil, mix well, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 47. The excerpt below is the record exactly as published.

half a pint of good olive-oil, stirring the while. When the sauce is nicely mounted and has reached its proper consistency add the juice of two lemons and a few sprigs of finely chopped chervil and tarragon, stir, and serve. 219. ANOTHER MAYONNAISE SAUCE. Put in a similar basin as in No. 218 the yolks of two Gggs with salt to taste, and a few drops of lemon-juice; PRACTICAL HOUSEHOLD COOKERY. 105 proceed to work ibis sauce in the same manner as above with a wooden spoon and by pouring half a pint of good olive- oil, almost drop by drop, into the basin to begin with, till the half of the oil has been properly mixed, then a larger quantity at a time can be poured in. Keep stirring to and fro without stopping till the sauce assumes its proper con- sistency, then squeeze the juice of quarter of a lemon, and add gradually a gill of good French vinegar ; stir the while, and when the sauce is of a nice appearance sprinkle a small pinch of white pepper, the juice of two lemons, a little grated nutmeg, and a few sprigs of chervil chopped finely

Cook this with the app: pantry check, scaling, and the assistant.