Mayonnaise Sauce

Ingredients

• a good fresh egg
• half a pint of oil
• half a teaspoonful of oil
• salt
• a small quantity of vinegar

Method

1. 1

   Separate the yolk from the white of the egg and place the yolk in a basin.

2. 2

   Gradually add cold olive oil drop by drop while beating with a fork until a semi-solid substance forms.

3. 3

   Once thickened, add more oil and then season with white pepper, salt, and vinegar to taste.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 159. The excerpt below is the record exactly as published.

Mayonnaise sauce made from oil which through ignorance has been kept too long, of course would be as objectionable as melted butter made from rancid butter. Good mayonnaise sauce can only be obtained when the oil itself is perfectly fresh and pure, and the yolks of eggs used are obtained from perfectly fresh eggs. Most cooks experience considerable difficulty in making mayonnaise sauce, and a very great deal of this difficulty is owing to the misdirections given in several works on cookery on the subject, which re- commend adding pepper and salt and vinegar before the sauce is formed. When this is done the result is not so much mayonnaise sauce as salad dressing, which can be poured from a bottle, but which cannot be used to mask over the surface. I will give directions how to make a small quan- tity. To make mayonnaise sauce pro- ceed as follows : — First take a good fresh egg, break it and separate the yolk carefully from the white, and throw the yolk into a basin of tolerable size. The yolk can now be broken and the two little threads in the yolk removed. Next take some good pure olive oil of proper temperature. The oil should be cold, but not so cold as to be cloudy. Cooks will do well to remember that oil will freeze at a much higher temper- ature than water, and that in cold weather a bottle of oil will be cloudy and look like a mass of ice long before any ice has made its appearance even out of doors at night time. When the oil is in this condition it should be placed for a short time in a little tepid water, allowing it to remain till it is perfectly bright. When in this state, however, it will be perhaps too warm ; if so, place the bottle in cold water and take it out every now and then and look at it. The instant the slightest symp- toms appear of the oil turning cloudy it will be fit for use. Take tne basin in the left hand and take the fork in the right?. ( I would here mention that in making mayonnaise sauce a wooden fork is far better than a silver one. ) Now pour the oil drop by drop on the yolk of egg, beating it lightly with the fork. Gradually you will find that these two fluids commence to form a semi-solid substance, which is the mayonnaise sauce. Although the oil is perfectly fluid, yet, strange to say, the more oil you add the thicker the sauce becomes. When the sauce has become tolerably thick you can add half a tea- spoonful or even more of oil at a time. One yolk of egg will absorb very nearly half a pint of oil, and will make nearly (not quite) half a pint of sauce, and the sauce itself will be of the consistency of good butter in summer-time. Now add a little white pepper, salt, and a small quantity of vinegar

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