Aurorian Sauce

Ingredients

• a tablespoon of butter
• three yolks
• the juice of a half lemon
• a pinch of cayenne pepper
• a saltspoonful of salt
• a half cup of boiling hot water

Method

1. 1

   Cream butter in a saucepan, add yolks one at a time, mixing well.

2. 2

   Add lemon juice, cayenne, and salt.

3. 3

   Place over boiling water, add hot water, and beat rapidly until thickened.

4. 4

   Remove from heat and cool.

5. 5

   Mix with mayonnaise dressing when cold.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 66. The excerpt below is the record exactly as published.

Aurorian sauce or mayonnaise dressing in the center of this is a complete salad. Cold Sauces The following cold sauces are used for salads, appetizers, meats, fish, and egg dishes. Mayonnaise Dressing Assaisonnement de Mayonnaise Put two yolks of eggs in an enamel bowl on cracked ice. Add a teaspoon of salt, a teaspoon of mustard, cayenne pepper, and a teaspoonful of whipped cream. Put to one cup of Mazola oil the juice of one lemon and with a whisk begin stirring the dressing very rapidly, adding the oil and lemon juice slowly at the beginning. When it begins to thicken, add gradually a little whipped cream. This dressing ought to be stirred very fast as the faster it is stirred the smoother it becomes. Do not allow it to get too thin nor too thick. Keep the same thickness from the beginning until it is finished. If it gets too thick add some more whipped cream and some more lemon if needed, and if it starts to get thin, add some more oil; season to taste with more pepper and salt. Two yolks take about two cups of oil. Leave on the ice until ready to use. Aurorian Sauce] Sauce d’Aurore Make a mayonnaise dressing [see above recipe]. Put a table¬ spoon of butter in a small saucepan; stir it to a cream, add three yolks, one at a time, mixing it well with the butter between each addition; add the juice of a half lemon, pinch of cayenne pepper, and a saltspoonful of salt. Put the saucepan on top of a boiling tea kettle over the fire; add a half cup of boiling hot water; beat it very rapidly until it thickens. If this sauce is cooked too long it will become thin and curdle. When it commences to thicken, take it off immediately and leave it get cold. Mix the above mayonnaise to this sauce when it is cold. This is a beautiful light sauce used a lot in place of mayonnaise dressing. 86 MRS. ERICSSON HAMMOND’S COOK BOOK 87 Russian Mayonnaise Dressing Assaisonnement de Mayonnaise russe Make a cup of thick mayonnaise dressing, add to it a tablespoon of chili sauce, a pinch of chili powder, three spoons of thick, heavy whipped cream, and color it pink with a trifle of the fruit coloring. This sauce is used for different cold egg and fish dishes and salads. Mayonnaise Cream Dressing a la American Assaisonnement de Creme Mayonnaise a VAmericaine Make one cup of mayonnaise dressing [see recipe Mayonnaise Dressing]. Mix well on ice, add to one cup of the dressing one cup of whipped cream; mix slowly; add more pepper and salt to taste. Russian Dressing a la Viggo Assaisonnement russe a la Viggo Make one cup of mayonnaise dressing [see above recipe Mayon¬ naise Dressing]; add to it two tablespoons of strained chili sauce, a pinch of chili powder, a half teaspoon of onion juice; stir on ice, color it a trifle with the orange and red coloring if beet juice is not at hand. Add to it one cup of heavily whipped cream, pepper and salt to taste. Sauce a la Casanova Sauce a la Casanova One cup of thick mayonnaise dressing, two hard-boiled eggs, one truffle, two tablespoons of cold rich stock, three spoons of whipped cream, and one teaspoon of chili vinegar. How to Make It. Put a cup of mayonnaise dressing in an enamel bowl on ice [see recipe Mayonnaise Dressing]. Press the yolks through a fine strainer and shred the whites of the eggs and truffles in fine strips (Julienne style); add the stock to the mayon¬ naise, also the yolks, and stir until smooth, then add the whites of eggs, truffles, and season with pepper and salt to taste; last add the whipped cream. Green Pepper Sauce k la Salmis Sauce aux Piments a la Salmis Put a cup of mayonnaise dressing in an enamel bowl on ice [see recipe Mayonnaise Dressing]. Color it brown with a half teaspoon of beef extract dissolved in a tablespoon of warm water; when it is cold add it to the mayonnaise dressing; also add a finely 88 MRS. ERICSSON HAMMOND’S COOK BOOK chopped green pepper and one teaspoon of finely chopped parsley; last add four spoons of whipped cream. Sauce a la Salmis Sauce a la Salmis Put one cup of mayonnaise dressing in an enamel bowl on ice [see recipe Mayonnaise Dressing]; color it with kitchen bouquet or beef extract; season to taste. When ready to use add three spoons of whipped cream. Tomato Mayonnaise Sauce a la Blanche Sauce Mayonnaise de Tomates a la Blanche One large tablespoon of butter

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