Chantilly Sauce

Ingredients

• the yolk of 1 hard-boiled egg
• 1 raw yolk
• 4 tablespoonfuls olive oil
• 2 cloves of fine-chopped shallots or a small white onion
• 1 tablespoonful fine-chopped capers
• 1 teaspoonful salt
• 1/4 teaspoonful white pepper
• 3 tablespoonfuls vinegar
• 1/2 teaspoonful of sugar
• 3 tablespoonfuls whipped cream

Method

1. 1

   Mix the yolk of 1 hard-boiled egg with 1 raw yolk; add slowly 4 tablespoonfuls olive oil; then add 2 cloves of fine-chopped shallots or a small white onion, 1 tablespoonful fine-chopped capers; season with 1 teaspoonful salt, 0.25 teaspoonful white pepper; chop the hard-boiled white of egg very fine, add it with 3 tablespoonfuls vinegar and 0.5 teaspoonful of sugar to the sauce; when this is well mixed add 3 tablespoonfuls whipped cream, and serve.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 73. The excerpt below is the record exactly as published.

4 teaspoonfol white pep- per ; mix all well together ; add last Y, cup of whipped cream, and serve. Ylnaigrettl Sauce.— Put the yolk of 1 hard-boiled egg into a small bowl ; rab it fine ; add gradually 3 tablespoonf uls oil ; then add 2 tablespoonfuls fine-chopped shallots or white onions, 1 even tablespoonf ul salt, 1 even teaspoonf ul white pepper, 3 tablespoonfuls white vinegar, and serve. Herring Sauce. — Soak 1 herring in milk for 12 hours ; then remove it ; wash and free it from skin and bones ; chop the herring meat as fine as possible. Put the yolk of 3 hard-boiled eggs in a bowl, rub them fine ; add slowly 3 tablespoonfuls of oil, then 3 to 4 tablespoonfuls vinegar, 1 even teaspoonful salt, 1 even teaspoonful white pepper, 3 tablespoonfuls grated horseradish, and the herring. Radish Sauce. — Clean and grate 4 black radishes; mix to- gether 2 tablespoonfuls oil, 3 tablespoonfuls vinegar, 1 teaspoonful salt ; add the grated radish, and serve with soup meat Mint Sauce. — Two hours before serving mix 2 tablespoonfuls fine-chopped mint with 2 tablespoonfuls water, 4 tablespoonfuls vinegar, 1 tablespoonful sugar, Vi teaspoonful salt Serve with roasted lamb. Some prefer boiling the sauce a few minutes. Chantilly Sauce.— Mix the yolk of 1 hard-boiled egg with 1 raw yolk ; add slowly 4 tablespoonfuls olive oil ; then add 2 cloves of fine-chopped shallots or a small white onion, 1 tablespoonful fine-chopped capers ; season with 1 teaspoonful salt, V« teaspoonful white pepper ; chop the hard-boiled white of egg very fine, add it with 3 tablespoonfuls vinegar and V, teaspoonful of sugar to the sauce ; when this is well mixed add 3 tablespoonfuls whipped cream

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