Mayonnaise Sauce

Ingredients

• Two Eggs
• Salt and Pepper
• One teaspoonful of Vinegar
• One teaspoonful of Tarragon Vinegar
• Half a teaspoonful of made Mustard
• One gill of Salad Oil

Method

1. 1

   Put the yolks of eggs into a basin, with a salt-spoonful of salt and half a salt-spoonful of pepper; break the yolks with a wooden spoon, and pour in, one drop at a time, the gill of oil, whisking it well the whole time.

2. 2

   At the last, stir in the vinegar and the mustard.

3. 3

   The sauce, when properly made, must be as smooth and as thick as double cream.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 46. The excerpt below is the record exactly as published.

Mayonnaise Sauce. Ingredients. Two Eggs. Salt and Pepper. One teaspoonful of Vinegar. One teaspoonful of Tarragon Vinegar. Half a teaspoonful of made Mustard. One gill of Salad Oil

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