Mayonnaise Sauce

Ingredients

• one egg
• half a tablespoonful of tarragon vinegar
• one tablespoonful of good vinegar
• about four ounces of oil
• a little salt and pepper

Method

1. 1

   Separate the yolk of one egg and put it into a basin with half a tablespoonful of tarragon vinegar, one tablespoonful of good vinegar, and a little salt and pepper.

2. 2

   Add the oil drop by drop, mixing thoroughly before adding more.

3. 3

   After about forty or fifty drops, add it in quantities of a teaspoonful until you have used about four ounces altogether.

4. 4

   Add half a tablespoonful of tarragon vinegar, one tablespoonful of good vinegar, and pepper and salt to taste.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 91. The excerpt below is the record exactly as published.

MAYONNAISE SAUCE. TO MAKE HALF A PINT. Ingredients. Egg- Tarragon Vinegar. Oil. Vinegar. This sauce is used as a dressing for salad and cold meat or fowl ; it is the foundation of all cold sauces, and must be well made. 1. Separate thoroughly from the white the yolk of Sauces. 205 one egg and put it into a basin with half a tablespoon- ful of tarragon vinegar (p. 85), one tablespoonful of good vinegar, and a little salt and pepper. 2. Take the oil bottle and place your thumb over the top and let the oil fall in at short intervals, drop by drop, and well mix. The great art is to thoroughly mix the oil before adding more. 3. After adding about forty or fifty drops of oil you may now add it, in quantities of a teaspoonful, till you have used about four ounces alto- gether, which will make about half a pint of sauce. 4. Add by degrees half a tablespoonful of tarragon vinegar

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