Mayonnaise au Citron

Ingredients

• 2 yolks of eggs
• 1 table-spoonful of tarragon vinegar
• 2 lemons
• half a teaspoonful of castor sugar
• 3 table-spoonfuls nut oil
• 1 gill cream
• salt
• pepper
• paprika

Method

1. 1

   Put the egg yolks into a basin with half a teaspoonful of salt, stir with a wooden spoon, and add drop by drop the oil; when creamy, add the vinegar and gradually the cream; then incorporate the lemon juice (strained).

2. 2

   Continue to stir the mixture for another 15 minutes, then add the seasoning and a little grated lemon rind.

3. 3

   Lastly stir in a dessert-spoonful of boiling water.

4. 4

   It is then ready to serve.

Nutrition per serving

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.

\ 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

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