Mayonnaise

Ingredients

• the yolks of 2 eggs
• 1 even teaspoonful salt
• 1 cupful olive oil
• about 1/2 tablespoonful vinegar
• about 1/2 tablespoonful lemon juice
• a little dry mustard
• 1 gill whipped cream
• Cayenne pepper

Method

1. 1

   Put into a bowl the yolks of 2 eggs; add 1 even teaspoonful salt, stir 8 minutes; then add, drop by drop, 1 cupful olive oil; as it thickens add a few drops of vinegar, about 0.5 tablespoonful in all, the same of lemon juice, and a little dry mustard.

2. 2

   Cayenne pepper and 1 gill whipped cream may be added.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 73. The excerpt below is the record exactly as published.

Cayenne pepper, stir 3 minutes ; add the chopped herbs, and senre. Benton Sauce. — Mix 1 teaspoonful dry English mustard with 1 teaspoonful sugar, Vt teaspoonful salt ; add slowly 4 table- apoonf uls white yinegar and 2 tablespoonf uls grated horseradish. Let it stand seyeral hours, and serve with cold meat Engllsli Mustard — How to mtx. — Put 2 tablespoonfuls mus- tard into a small bowl ; add Vg teaspoonful salt, the same of eugar ; moisten with 2 tablespoonfuls white yinegar; when this is well mixed add, drop by drop, 1 tablespoonful olive oil ; fill into a mus- tard cup, cover and let it stand 24 hours, then use. German Cream Sauce for Lettuce. — Mix Vt pint thick sour cream with y^ tablespoonful of vinegar, a sprinkle of salt, 1 table- apoonful sugar, and serve. Egg Sauce for Lettuce. — Fry 1 tablespoonful very fine-cut larding pork light brown and crisp ; mix it with 2 well-beaten eggs, 2 tablespoonfuls vinegar, a sprinkle of salt, and 1 tablespoonful sugar, and serve. Cold Game Sauce.— Put the yolk of 3 hard-boiled eggs into a bowl ; rub them fine ; add slowly, while stirring constantly, 4 table- spoonfuls oil, then add 2 tablespoonfuls French mustard, Ys gill of vinegar, 1 tablespoonful sugar, and 1 tablespoonful juniper berries. Bavigote Sauce. — Bub the yolks of 3 hard-boiled eggs fine ; add slowly, while stirring constantly, 4 tablespoonfuls oil ; then 1 even teaspoonful salt, Yt even teaspoonful white pepper, 1 table- spoonful fine-chopped capers, the same of fine-chopped parsley and olives; lastly 2 tablespoonfuls white vinegar and 1 tablespoonful tarragon vinegar. Sauce ii la Haltre d'HOtel. — Mix 1 tablespoonful flour with Vt <^^P <^old water ; add the yolks of 2 eggs, 1 even teaspoonful salt ; when this is well mixed add slowly lYt cup boiling water, place the saucepan over the fire, and stir till nearly boiling ; then add slowly^ 110 COLD SAUCEa in small pieooBi 2 otinoes batter^ y, teaspoonful nutmegs fh6 juioe of Ys lemon, and 1 tablespoonf ul fine-chopped parsley. Horseradish— How to prepare for the Table.— Add to 1 onpful grated horseradish Yt cup white vinegar, 1 teaspoonf ul sugar, and Yt teaspoonf ul salt ; mix well together ; put it into small glass jars with a coyer; let it stand several hours; then serve with roasted meat or oold meats. Hayonnaise. — Put into a bowl the yolks of 2 eggs ; add 1 even teaspoonf ul salt, stir 8 minutes ; then add, drop by drop, 1 cupful olive oil ; as it thickens add a few drops of vinegar, about Yt table- spoonful in all, the same of lemon juice, and a little dry mustard. Cayenne pepper and 1 gill whipped cream may be added. German Mayonnaise.— Put the yolks of 2 eggs in a bowl; add 1 even teaspoonful salt

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