Mayonnaise Sauce

Ingredients

• the yolk of egg
• the oil
• a little salt
• white pepper
• French white-wine vinegar

Method

1. 1

   Drop the oil on the yolk of egg very slowly, drop by drop at the start.

2. 2

   Do not add the vinegar at the beginning.

3. 3

   Beat the yolk until the sauce thickens to a custard-like consistency.

4. 4

   Add more oil while continuing to beat.

5. 5

   Once thick, add salt, white pepper, and vinegar to taste, preferably after mixing the salad.

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 54. The excerpt below is the record exactly as published.

mayonnaise sauce. As I have already given full instructions as to the best method of preparing this sauce, in the article entitled “ How to Make Dishes Look Nice,” I will briefly remind you that the one great secret in getting the sauce thick is to drop the oil on the yolk of egg very slowly, drop by drop at starting, and also not to put the vinegar in the basin with the yolk at the commencement, as is often erroneously taught. By dropping the oil one drop at a time, and by patiently beating up the yolk of egg, the sauce will gradually assume the form of custard, and by adding more oil, and continuing the beating, can be made as firm as butter. A little salt and white pepper and French white-wine vinegar

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