Bottled Mayonnaise Sauce

Ingredients

• Put the yolks of four eggs
• half a pint of best salad oil
• one teaspoonful of tarragon vinegar
• two tablespoonfuls of French or white wine vinegar
• one wineglassful of sherry
• a tablespoonful of lime juice

Method

1. 1

   Put the yolks of four eggs into a basin, beat them smooth with a wooden spoon, and when smooth add, drop by drop, half a pint of best salad oil, one teaspoonful of tarragon vinegar, two tablespoonfuls of French or white wine vinegar, one wineglassful of sherry, and a tablespoonful of lime juice.

2. 2

   Stir all this in by degrees and keep the mixture smooth.

3. 3

   It must not be stirred too quickly or it will curdle.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 131. The excerpt below is the record exactly as published.

Bottled Mayonnaise Sauce. — Put the yolks of four eggs into a basin, beat them smooth with a wooden spoon, and when smooth add, drop by drop, half a pint of best salad oil, one teaspoonful of tarragon vinegar, two tablespoonfuls of French or white wine vinegar, one wineglassful of sherry, or half the quantity of brandy (this causes the sauce to keep in the hottest weather), and a tablespoonful of lime juice

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