Mayonnaise

Ingredients

• Two yolks of eggs
• half a teaspoonful of dry mustard
• one teaspoonful of salt
• half a teaspoonful of castor sugar
• half a pint best salad oil
• 20 drops of chilli vinegar
• one teaspoonful shallot vinegar
• one dessert spoonful French wine
• sufficient tarragon vinegar

Method

1. 1

   Put the raw eggs in a basin; add mustard, salt, and sugar; mix with a wooden spoon.

2. 2

   Continue stirring in the same direction, and add the oil drop by drop.

3. 3

   Mix the vinegars together; add these gradually.

4. 4

   If the mixture gets too stiff to stir when all the oil is worked in, add a little more vinegar as needed.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 81. The excerpt below is the record exactly as published.

Mayonnaise about half a gill of Italian tomato pulp, i dessert -spoonful of Soubise purde and half a teaspoonful of chopped tarragon leaves. Cut half a Spanish pimiento and one French gherkin into very fine short julienne strips, and add to the sauce which is then ready to serve. Sauce Bokar. This is made as follows : — Heat up \ gill of tomato puree with | gill of bdchamel. Mix | oz. sweet Bokar paprika with a little cream, and add to the above. Add a little beetroot, lemon juice, and 3 leaves of dis- solved gelatine, season and strain. Sauce B§rcy. Reduce ij gills of fish stock to about one-third its quantity, then add one chopped shallot previously tossed in butter, i glass white wine, i teaspoonful of meat or fish glaze ; reduce again, and add J gill of veloute sauce. i86 Recherche 'Entrees. and the juice of \ lemon. Tammy and return to the stew-pan, finish with i oz. of herb butter, and serve. Note. — ^The herb butter is made with finely chopped fennel, tarragon, and chervU, parsley and fresh butter. Sauce aux Concombres. (Cold Cucumber Sauce.) Peel thinly a small cucumber, cut it into small pieces, boil in salted water tiU tender, drain, and rub through a hair sieve ; return the pulp to the stew-pan, add a gill of reduced bechamel sauce, allow it to reduce and let it cool. Whip up \ gih of cream, work into this a gUl of mayonnaise sauce, and mix slowly with the reduced cold sauce ; season with a little salt and pepper if needed. The sauce is then ready for serving. Sauce froide aux Fines Herbes. (Cold Green Herb Sauce.) Blanch a handful of washed sorell leaves, a small bunch of parsley leaves, and a few tarragon leaves, drain well and pound in a mortar with 3 hard-boiled yolks of eggs and a gill of mayonnaise sauce. Rub through a fine sieve and blend with more mayonnaise. Care must, however, be taken so as to retain a green tint to the sauce. Sauce Chaudfroid Blonde. (Brown Chaudfroid Sauce.) I pint of rich Espagnole sauce, i glass Marsala or sherry, 5-6 sheets of French gelatine, i gill of aspic, \ gill cream. Warm up the Espagnole sauce, add the wine, soak the gelatine, drain and melt it, and strain it into the sauce with the melted aspic ; boil it for a few minutes, skim, and pass through a tammy cloth, let it cool a little, and add the cream ; season it necessary, and use as required. Sauces and Auxiliaries. 187 Sauce Chaudfroid Blanche. (White Chaudfroid Sauce.) J pint of veloutd or supreme sauce, i gill of cream, i gill of aspic jelly, 5-6 sheets of French gelatine, a few drops of chilli vinegar, a dessert-spoonful of lemon juice. Heat up the supreme sauce in a well tinned stew-pan, and pour in the dissolved aspic. Soak the gelatine drain it, melt and strain into the sauce, boil up and simmer for a few minutes, then add the lemon juice and vinegar, boil up again, and pass through a tammy cloth. Allow to cool a little, next add the cream and use as requested. Pink Chaudfroid Sauce. Proceed as directed in the foregoing recipe, but use i gill of white sauce and i gUl of tomato pulp or puree in place of velout6 or supreme sauce. Sauce Chaudfroid Verte. (Gieen Chaudtroid Sauee.) \ a pint of rich bechamel sauce, i gill of aspic jelly, J a gill of puree of green peas, i teaspoonful of lemon juice, 5 sheets of French gelatine, \ a gill of cream, a few drops of spinach greening, i dessert-spoonful of liquid meat glaze. Proceed as directed for white chaudfroid sauce. Re- duce the puree of peas before adding it to the sauce. The addition of spinach greening must be regulated according to the tint required. Work in the meat glaze (liquid), whisk a little and add the cream last of all. Mayonnaise. Two yolks of eggs, \ teaspoonful of dry mustard, i teaspoonful of salt, \ teaspoonful castor sugar, \ pint best salad oil, 20 drops of chilli vinegar, i teaspoonful shallot 1 88 Recherche Entrees. vinegar, i dessert spoonful French wine, and sufficient tarragon vinegar to bring to the consistency required. Put the raw eggs in a basin ; add mustard, salt, and sugar ; mix with a wooden spoon. Continue stirring in the same direction, and add the oil drop by drop. Mix the vinegars together ; add these gradually. If the mixture gets too stiff to stir when all the oil is worked in, add a little more vinegar as needed. Mayonnaise au Citron. (Lemon Mayonnaise.) 2 yolks of eggs, i table-spoonful of tarragon vinegar, 2 lemons, half a teaspoonful of castor sugar, 3 table-spoon- fuls nut oil, I gill cream, salt, pepper, paprika. Put the egg yolks into a basin with half a teaspoonful of salt, s

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