Mayonnaise

Ingredients

• the yolk of one egg
• oil
• half a gill of vinegar
• salt and pepper last
• a teaspoonful of dry mustard

Method

1. 1

   Stir the yolk in a bowl for one minute, then add oil drop by drop while stirring.

2. 2

   Once thickened, add vinegar and more oil to taste.

3. 3

   Finish with salt and pepper.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 115. The excerpt below is the record exactly as published.

mayonnaise. Never add more butter until the last is thoroughly blended; and when you put in the third piece, put in a tablespoonful of cold water, to prevent it turning. You will observe that the whole process is very much like making a hot mayonnaise, using butter instead of oil; the reason for the frequent taking off and putting on the fire, is because the eggs must be at 'boiling pointy yet not boil; after each fresh piece of butter, they are cooled ; they must then be brought back to the same degree, if they were left on the stove the butter would oil. It sounds much more complicated than it is, and this HoUandaise is the one found in all fine French cooking; but it is not the one commonly used in this country and in England, which is as follows: DUTCH OR HOLLAND ATSE SAUCE (sIMPLE). Make half a pint of butter sauce as directed, then stir in gradually the beaten yolks of three eggs and two tablespoonfuls of oil, putting it in drop by drop just as you would for mayonnaise; when thick and smooth, put in a dessert-spoonful of lemon juice, a saltspoonful of salt, and half one of white pepper. Some mix with the lemon juice before adding it a teaspoonful of dry mus- tard. You will observe this recipe is simply a combination Sauces. 229 of mayonnaise and butter sauce, and when cold can be used as a salad dressing by those who do not care for so rich a sauce as mayonnaise. GREEN DUTCH SAUCE, Is simply HoUandaise sauce with suflBcient parsley juice to color it green. Pound the leaves of fresh pars- ley and squeeze the juice through muslin. Stir it into the sauce the last thing. MAYONNAISE. stir the yolk of one ^.gg in a bowl for one minute, then add oil drop by drop, stirring all the time; when once the oil and egg have thickened, and taken an opaque creamy consistency, the oil may be put in more freely. Yet always be careful to see it well blended before adding more. When it gets very thick, add a few drops of vinegar, then more oil, till you have as much as you require; the vinegar must depend on individual taste; half a gill of vinegar is usually enough for half a pint of oil. Add salt and pepper last; many mix a teaspoonful of dry mustard

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