Mayonnaise Sauce

Ingredients

• the yolks of three eggs
• a saltspoonful of salt
• half a pint of oil
• half a gill of malt, tarragon, and chili vinegar mixed

Method

1. 1

   Beat egg yolks until thick, add salt, then oil drop by drop while beating.

2. 2

   After a while, add vinegar drop by drop, continuing to beat until creamy.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 120. The excerpt below is the record exactly as published.

Mayonnaise Sauce. — Beat the yolks of three eggs until thick, and add to it a saltspoonful of salt, half a GAS COOKERY ROOK. 2ig pint of oil, and half a gill of malt, tarragon, and chili vinegar mixed. After adding salt, add the oil in drops — drop by drop — beating all the time ; after a little while add the vinegar drop by drop, beat¬ ing all the time. Vinegar must be added very sparingly. The sauce should have the appearance of cream when finished, and should be tasted before serving, and must not be too tart. It should be kept in a cool place. Egg Sauce is made by boiling an egg until quite hard, putting it into cold water until cold, and cutting it into little dice and placing it into half a pint of mel

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