Mayonnaise Sauce

Ingredients

• About a tablespoonful of good vinegar
• quite a teacupful of olive oil
• a sufficient quantity of pepper
• a sufficient quantity of salt

Method

1. 1

   Blend egg yolk, dry mustard, and vinegar.

2. 2

   Gradually add olive oil while whisking vigorously until the sauce thickens and changes color.

3. 3

   Stir in pepper and salt to taste.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 120. The excerpt below is the record exactly as published.

out a tablespoonf ul of good vine- gar was next added, the whisk going vigorously to work, and thus blending well together egg yolk, dry mustard, and vine- gar. ^At this stage occurred a sort of halt or breathing time in the manipulation, as the chief peculiarity of the mayon- naise now began. The chef, Avith his left hand, managed to tilt up the salad bowl and to hold a bottle of salad oil at the same time. The latter being inverted, he kept it over the contents of the bowl in such a way as to allow only a di'op or so of the oil to escape at a time. Drip, drip, drip, went the oil, and as his right hand kept unceasingly plying the mixture with the whisk I could not help noticing what a fine MTisty action he had. Almost directly as the oil touched it the mayonnaise began to thicken, to swell, and to change in colour. The remorseless whisk almost seemed to lash it into foam, and now the oil came faster and faster till the amber-looking sauce was ready, and all this within the space of at most two or three minutes. I suppose he must haA^e used quite a teacupful of olive oil. Only one thing more : after stirring in a sufficient quantity of pepper and salt, the chef desired me to taste the result, and as I did so I read the triumph in his eye — it AA'as superb. It has been my aim, indeed my only aim, all through this chapter, to bring into prominence the important fact that the salad is a dish which is at once Avithin the reach of every family, and moreover that it is one which is fairly a necessity in our semi-tropical climate. For these very 176 THE ART OF LIVING IN AUSTRALIA. reasons, consequently, I have endeavoured to give the fullest directions for the mixing of a simple salad. But it may be that after becoming thoroughly expert at making this latter, and being flushed with success, the aspirant for saladic honours will be desirous of a more ambitious essay. Some instructions for the famous herring salad have therefore been added, and it can be reserved for high days and holi- days, or as a lordly dish wherewith to entertain a much- esteemed guest. It is slightly altered from a valuable recipe given to me by my very good friend Mr. Ludwig Bruck, and is made as follows : — Two salt Dutch herrings are to be obtained. These are imported in casks, and when purchased have a somewhat pronounced odour, which is removed by the soaking. If milt herrings are used, the milt should be moistened with a little vinegar and rubbed up into a paste, and this should be kept to pour over the salad just before the dressing is added. If roe herrings are bought, the roe should be soaked in vinegar for a few minutes, the eggs then separated and kept for sprinkling over the salad similarly to the preceding. The herring heads and tails are to be removed and discarded ; the bodies should be gutted, skinned, and washed, and then they must be soaked in water or milk for three hours — the latter enhancing the flavour greatly. After the soaking the bones should be removed and the flesh cut into small dice-like cubical pieces, and the latter are then set aside in a basin. The next thing is to peel and core two sourish apples, and then to cut them up into small cubes like the herrings. To the apples should now be added two pickled gherkins, and, if you like, some boiled beetroot and a few capers, and these — excepting, of course, the capers — should be divided into the same small pieces. If you wish to have the real hemng salad, a quarter of a pound of cold roast veal, also in small pieces, will likewise be required. Whatever you may choose SALADS, 4-c. V!i to use of these is now to be well mixed together while the next direction is attended to. It is only fair to note here that Mr. Lang, formerly of the German Club, who prepares the best herring salads in Sydney, always adds a little cold roast beef, cold ham, and boiled ox tongue. While all this is being prepared two potatoes should be boiled with their jackets on. They should then be immediately peeled and cut up into small pieces like the other ingredients. While now hot the potato is added to the preceding, and everything is thoroughly mixed together ; it is necessary to use the potato warm," for if cold it would set hard. The methods of using the milt or the roe of tlie herring have already been re- spectively indicated, and after this matter has been attended to, all that is now needful to complete the herring salad is to pour over it some mayonnaise sauce

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