Mayonnaise

Ingredients

• a teaspoonful of mustard powder
• half a saltspoonful of salt
• the same of mignonette pepper
• the yolks of two raw eggs
• exactly one dessertspoonful of tarragon vinegar
• plenty of oil

Method

1. 1

   Put mustard powder, salt, and mignonette pepper in a bowl and bruise together.

2. 2

   Add oil gradually to form a paste.

3. 3

   Beat in the yolks of the eggs one by one, adding more oil until the sauce is creamy.

4. 4

   Finally, add tarragon vinegar and mix well.

5. 5

   Pass through a strainer into a cold sauce-boat.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 89. The excerpt below is the record exactly as published.

a teaspoonful of mustard powder, half a saltspoonful of salt, and the same of mignonette pepper. Bruise these thoroughly together with the back of a plated spoon. Now add a little oil, and work the whole to a paste, dropping in the oil, very patiently, by degrees. When the mixture is moist, beat gently into it the yolks of two raw eggs one by one, freed from the germ and from every particle of white. Continue beating, and drop in plenty of oil. Judge by youi’ eye when you have made enough sauce. Then add exactly one dessertspoonful of tarragon vinegar. The moment the vinegar is added the sauce will become creamy. Work it well with the spoon, and pass it through the tin strainer into a cold sauce-boat. Of course cream can be used instead of oil, and if sufficient cream cannot be spared for the whole Sauce begin the Mayonnaise

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