Mayonnaise

Ingredients

• 1 yolk of egg
• A pinch of salt
• A pinch of pepper
• 4 tablespoonfuls olive oil
• ½ teaspoon of mustard
• 1 teaspoonful vinegar

Method

1. 1

   Break the egg, letting the yolk drop into a cup.

2. 2

   Hold the cup by the handle and pour in the oil drop by drop, stirring smoothly.

3. 3

   Once all oil is mixed, add vinegar, salt, pepper, and mustard.

4. 4

   If not used immediately, cover and keep in cold water.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 70. The excerpt below is the record exactly as published.

Mayonnaise. (II). 1 yolk of egg. A pinch of salt and pepper. 4 tablespoonfuls olive oil. £ teaspoon of mustard. 1 teaspoonful vinegar. 1. Break the egg, letting the yolk only drop into a breakfast cup. With the left hand hold the cup by the handle, with the right hand hold the bottle of oil, which must be poured in drop by drop. After every four or five drops put the bottle down and stir very smoothly with a teaspoon from left to right. The oil must be completely mixed each time with the egg before adding any more and the stirring must be done very smoothly and always in the same direction. 2. When the oil has been all dropped in, the sauce should be like a thick cream. Add the vinegar, also drop by drop, then the salt, pepper and mustard. If not wanted immediately, it can be left in the cup, which should be covered with a saucer and stood in cold water. This makes mayonnaise just for one, double the quantities for more. Notes. — The reasons why mayonnaise so seldom succeeds are : — that it is made in a hot kitchen, the cook probably holding the cup in a very hot hand ; that the oil is poured in too quickly and not stirred smoothly and continuously; that the vinegar is poured in too quickly and curdles the sauce; and most important of all, that the egg was not perfectly fresh. A dessertspoonful capers or a chopped sweet pepper (tatassa), green or red, can be added to the sauce just before serving and make a slight change. SAVOURIES. 145 Mint Sauce. (I). 2 tablespoonfuls vinegar. l£ tablespoonfuls dried mint 1 small tablespoonful water. or fresh minced basil. 1 tablespoonful crushed sugar. If using fresh basil, mince it only just before using. Mix together the vinegar, water, sugar and mint or basil, let it stand for an hour or two before serving. A Sauce for Puddings. (II). 2 tablespoons sherry. I 2 yolks of eggs. 1 tablespoon castor sugar. I 1 tablespoon cold water. Well mix the yolks, sugar, sherry and water and pour the mixture into the small enamel saucepan which should be stood in a larger saucepan filled with boiling water. Beat with a fork till the sauce has the consistency of custard and is all frothy on top. Serve hot. If no sherry is available a dessertspoon of brandy or whisky with enough water added to make up a tablespoon- ful of liquid, can be used instead. SAVOURIES. A few extra tins and 3ome imagination is all that is required to make a variety of savouries, a dish which generally interests the cook and is surely a legitimate luxury in Nigeria. We give again some of the most useful condiments which will help to vary the list. Anchovy paste. Bloater paste, Potted shrimps, Lax. Anchovies in brine. Tabasco sauce. Plain and stuffed olives. Capers. Grated Parmesan cheese iu small bottles. Parmesan biscuits, Huntley & Palmer’s. Thin Bath Olivers. Nepal and cayenne pepper. 146 SAVOURIES. A visit to Fortnum and Mason will provide you with many ideas and if such luxuries as foie gras and caviare are attainable they can certainly give you the best. Savouries should be served up very neatly and very hot. Slices of bread slightly fried in a little butter can nearly always take the place of toast, are easier for the cook to prepare and will remain crisp. Eggs on Anchovy Toast. (I). 1 slice bread. 2 eggs. 1 teaspoon anchovy paste. A pinch of pepper

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