Mayonnaise (English)

Ingredients

• The yolks of 2 raw eggs
• 3 tablespoons of salad oil
• 2 tablespoons of vinegar
• 3 tablespoons of cream whipped
• a seasoning of pepper
• and salt

Method

1. 1

   Stir the oil and vinegar to the eggs alternately drop by drop.

2. 2

   When well mixed and quite thick add the cream.

Nutrition per serving

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 176. The excerpt below is the record exactly as published.

Mayonnaise {English, very cxcellmt'). — The yolks of 2 raw eggs, 3 tiihlespoons of salad oil, 2 tablespoons vinegar, 3 tablespoons of cream whipped, a sea.soning of pepper and salt. Stir the oil and vinegar to tlie eggs alternately drop by drop. When well mixed R 258 The Complete Indian and quite thick add the cream. This sauce may be flavoured a dozen w;iys ; witli ancliovies for fisli, witli tarragon vinegar, with onion juice, a little Harvey sauce, &c. &c. A more economical sauce, very useful for masking cold chickens, &c., may be made by sub- stituting cornflour mixed with milk for cream. And at any time, should mayonnaise or tartar sauce curdle, a spoonful of white sauce will generally mend matters. Mayonnaise Sauce (French). — Tliree raw yolks of eggs, a little pepper and salt. Place in a basin and work in gradually G table- spoons of salad oi

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