Mayonnaise Sauce

Ingredients

• the yolks of three large eggs
• the juice of two limes
• a tea-spoonful of salt
• Half a pint of salad oil
• a dust of black pepper
• a few drops of tarragon vinegar

Method

1. 1

   Beat the egg yolks with salt and lime juice in a dish.

2. 2

   Tilt the dish and let an assistant pour in the oil in drops while you beat the mixture until thick.

3. 3

   Garnish with tarragon vinegar and black pepper, and serve with cold mutton or other garnishes.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 107. The excerpt below is the record exactly as published.

mayonnaise sauce which has been communicated to me by the artist W. H. H. :— Put the yolks of three large, or four ordinary Indian eggs, (raw) in a flat joint dish with a tea-spoonful of salt, and the juice of two limes, and beat them well : tip the dish on end at an angle of about 35 ° , by slipping a thick book under the rim at one end. Open afresh bottle of salad oil, and get an assistant to let the oil fall, in rapidly succeeding drops, upon the centre of the dish, whilst you continue beating the egg mixture upwards to make it pass under the stream of dinpping oil. Half a pint of salad oil ON LUNCHEONS. 191 I may be thus expended, and you will, by that time, have a sauce as thick as treacle, and of a golden yellow tint. Arrange your mayonnaise in its dish (W. H. H. recommends the juicy slices of a really well flavoured cold leg of mutton) shake a few drops of tarragon vinegar over it, with a dust of black pepper

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