Mayonnaise Sauce

Ingredients

• a couple of eggs
• about a salt-spoonful of the ordinary dry mustard
• about a tablespoonful of good vinegar
• a bottle of salad oil

Method

1. 1

   Break the eggs and separate the yolks from the whites.

2. 2

   Place the yolks in a bowl and add dry mustard.

3. 3

   Mix well, then add vinegar and whisk together.

4. 4

   Tilt the bowl and gradually add salad oil while whisking until emulsified.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 120. The excerpt below is the record exactly as published.

mayonnaise sauce must necessarily find a place. This may be used with an endless variety of salads, but it is particularly concerned in the preparation of chicken, and also of crayfish salad. On looking through the cookery-books one gets perfectly bewildered with the different directions laid down by the various authors. This mayonnaise sauce, however, is so very important that it becomes an absolute necessity to- know the successive steps in its preparation, for, though easily made, yet there is a right and a wrong way of going about it. Through the kindly oifices of that accomplished aristologist. Dr. A. Burne, I was enabled to have some prac- tical instruction in making mayonnaise sauce at the hands of the chef of the Cosmopolitan Club, and I will endeavour, therefore, to give an account of how he went to work. The bowl he employed to mix it was about 9 in. across at the top, and its floor was rounded in shape, just as a salad bowl should be, to facilitate the thorough incorporation of the ingredients. Then, taking a couple of eggs, he broke each one by knocking its side midway between the two ends against the rim of the bowl. The greater part of the white of the egg w'as allowed to escape into a small vessel next the bowl, as it is not required for the mayonnaise, but comes in handy for other culinary puiposes. He now, with the yolk in one half of the shell, poured away all the white remain- ing in the other half. Next he dexterously turned the yolk into this latter emptied shell and then got rid of the white left in the half previously occupied by the yolk. One egg SALADS, 4-c. 175 was thus served in this way, and then the other, and the two yolks were slipped into the bowl and broken up Avith a few stirs of the egg-whisk. This latter is readily purchased from any ironmonger for the modest sum of one shilling. The next proceeding was a wrinkle which is worth knoAving, and it consisted of placing within the bowl about a salt- spoonful of the ordinary dry mustard. This was well beaten up in a second or two. About a tablespoonf ul of good vine- gar was next added, the whisk going vigorously to work, and thus blending well together egg yolk, dry mustard, and vine- gar. ^At this stage occurred a sort of halt or breathing time in the manipulation, as the chief peculiarity of the mayon- naise now began. The chef, Avith his left hand, managed to tilt up the salad bowl and to hold a bottle of salad oil

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