Mayonnaise Sauce

Ingredients

• the yolk of a fresh egg
• a salt-spoonful of pepper and salt mixed
• a salt-spoonful of lemon-juice
• about 4 ozs. of the best salad oil
• one teaspoonful of white-wine vinegar

Method

1. 1

   Break egg yolk into a bowl with pepper, salt, and lemon juice.

2. 2

   Beat until thick, then gradually add oil until thick and yellow.

3. 3

   Stir in vinegar and continue adding oil and vinegar until all oil is used.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 386. The excerpt below is the record exactly as published.

Mayonnaise Sauce sauce very mild, use equal parts of bread-crumbs and the scraped root. Serve in a boat. Time, twenty min- utes. Water may be used instead of the gravy. India Sauce (for fish). — Make half a pint of white sauce, add a table- spoonful of curry powder and some pickles, chopped small, with a little of the vinegar. Lemon Sauce. — Put the thin rind of lemon and three table-spoonfuls of fine white sugar into a saucepan with half a pint of milk. Let these simmer gently for ten minutes, then add the juice of the lemon and i oz. of butter rolled in flour. Stir un- til the butter is entirely dissolved; then strain and serve. Lobster Sauce. — Take the coral from the back and neck of a freshly boiled hen lobster. Put it in a mor- tar and pound it thoroughly with double the quantity of fresh butter and a little cayenne, and press it through a hair-sieve. This is lobster butter. It ought to be of a bright red color. Pick out the white meat and tear it into flakes. A small quantity only will be required for the sauce, the rest may therefore be served up some other way. Mix 2 ozs. of fresh butter with I oz. of flour. Strain the half- pint of water or gravy upon it, and stir all over the fire until the mixture thickens, but it must not boil. Stir into the sauce as much lobster butter as will color it brightly; add about a table-spoonful of the white meat, and, if liked, the juice of half a small lemon. Let it remain on the fire until the meat is quite hot. However, if it be allowed to boil the color will be spoiled. A table - spoonful of cream is some- times added. Time, two or three min- utes to heat the sauce. Maitre d’Hotel Sauce.— Melt 2 ozs. of fresh butter in a small enamelled saucepan and stir to it, by degrees, two teaspoonfuls of flour; continue stirring for five or ten minutes, until the butter and flour are well blended, when add, also by degrees, a quarter of a pint of boiling cream and a quar- ter of a pint of good veal stock, also boiling, and stir well, allowing the sauce to simmer a minute or two be- tween each addition. When perfectly smooth, put in the strained juice of a lemon, or, if preferred, a table-spoon- ful of chilli vinegar, a little pepper, or cayenne, or a pinch of salt, and a table -spoonful of chopped parsley. The yolks of two eggs are a great improvement to this sauce, and are almost necessary when it is served with fish ; but in that case only half the quantity of flour should be used, as the eggs help to thicken. Another way : — Take half a pint of milk, thicken it with 1 oz. of butter and a heaped teaspoonful of flour well worked together, and flavor with lemon-juice, pepper, and salt. Add a table-spoonful of scalded and chopped parsley. The parsley and lemon-juice should be added off the fire. The simplest way is to beat till smooth over the fire 1 oz. of butter and Yz oz. of flour. Add a third of a pint of water, stir and boil, then add two table-spoonfuls of cream or milk. Take the pan off the fire, and add parsley, lemon-juice, pepper, and salt. Mayonnaise Sauce. — A mixture of egg yolks, oil, vinegar, or lemon- juice. The principal point to be at- tended to in preparing this sauce is the mode of mixing, which demands time, patience, and nicety. Break the yolk of a fresh egg into a bowl with a salt -spoonful of pepper and salt mixed and a salt - spoonful of lemon-juice. Beat it till thick, then add from time to time, during the mixing, two or three drops of the best salad oil until about 4 ozs. have been used and the mixture is thick and yellow. When eight teaspoon- fuls of oil have been used, stir in one teaspoonful of white -wine vinega

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