Mayonnaise
From The new practical cookery guide, 1913
This is the fundamental cold sauce.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 90. The excerpt below is the record exactly as published.
mayonnaise. Cazanova — Mayonnaise sauce with julienne of hard whites of eggs and t ruffe. Chantilly — Mayonnaise with juice of lemon and whipped cream. Christopher — Harvey sauce, mushroom ketchup, port wine, juice of lemon, mixed with little sugar, salt, cayenne, tabasco. Cocktail (American, for oysters) — Tomato catsup, tomato sauce, Worcester sauce, juice of lemon, Q 2 228 The Neiv Practical Cookery Guide. finely grated horseradish, cayenne, tabasco, chilli vinegar, allowed to macerate two hours, strain, and served well iced. Cramberge — Puree of American cranberries, flavoured with lemon juice, sugar, and cinnamon. Cumberland — Red currant jelly dissolved with port wine, orange and lemon juice, eschalot and ginger flavour, blanched rind of orange and lemon cut as julienne, little mustard added when cold. Dumas — Pounded tunny fish and anchovies with hard yolks of eggs mixed with French mustard, salt, mignonette pepper, oil, and vinegar ; chopped hard eggs and gherkins lastly. j Ejpicurienne — Puree of cucumber, gherkins, capers, chutney, mixed with anchovy essence, cream, and mayonnaise sauce. Francis— A. spoonful of caster sugar dissolved with Orleans vinegar, a dash of tabasco, and mustard, mixed with half cream and half mayonnaise sauce (for brawn). Ft •iar — Red currant jelly dissolved with juice of orange mixed with grated horseradish, French mustard, salt, dash of tabasco, shredded orange rind. Garrick — A dessertspoonful of made mustard mixed with one of white wine vinegar, one of Worcester sauce, salt, and a dash of tabasco, mixed with a gill of cream. Genoise — Pounded pistachio nuts and almonds and puree of fines herbes blended with cold bechamel, sieved, and mixed with mayonnaise. Sauces. 229 Gloucester — Mayonnaise mixed with Worcester sauce, chive, cayenne, juice of lemon, and sour cream. Gothic — Pounded chillies and hard eggs, saffron flavour, blended with salt,- cayenne, oil, and vinegar. Gribiche — Vinaigrette sauce, lie with pounded hard yolks of eggs, chopped tarragon and hard white of eggs added lastly. Irlandaise — Mayonuaise with pounded fines herbes (light green), julienne of vegetables, and tarragon. Italienne — Mayonnaise mixed with puree of cooked calves’ brains and chopped tines herbes. Livonienne — Dissolved glaze blended with sour cream, chive, fennel, and juice of lemon. Livournaise — Pounded anchovies slowly blended with oil and vinegar and mignonette pepper to form a smooth, thick sauce. Mauretania — Vinaigrette sauce mixed with finely chopped mustard pickles (piccalilli). Maximilien — Mayonnaise mixed with tomato pulp and tarragon. Mayonnaise — The fundamental cold sauce. Four raw yolks of eggs, a pinch of salt, fresh ground pepper, and a teaspoonful of dry mustard and the juice of half a lemon, briskly stirred till amalgamated ; then gradually mix a bottle of the best table oil, stirring quickly with an addi- tional supply of juice of lemon occasionally. The whole process should be executed under the five minutes to obtain a thick creamy sauce. If . a tablespoonful of boiling water or milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.