Mayonnaise Sauce

Ingredients

• the cold, very hard-boiled yolks of two eggs
• a salt-spoonful of salt
• a dessert-spoonful of mustard powder
• a tea-spoonful of finely-minced shallot
• a dust of white pepper
• a little oil
• the yolks of two raw eggs
• a good table-spoonful of tarragon vinegar

Method

1. 1

   Combine dry ingredients in a bowl, then add oil gradually to form a paste.

2. 2

   Mix in raw egg yolks and continue adding oil until desired consistency.

3. 3

   Finally, add tarragon vinegar and strain before serving.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 52. The excerpt below is the record exactly as published.

Mayonnaise sauce is certainly one of the most useful, and popular of all the sauces we attempt out here. In order- ing it, if you know what to say, and give good materials, you may be certain of success. Be sure that the oil you give is thoroughly good, or the result will be very painful ; and examine your mustard, vinegar, and eggs. Assuming that these are all satisfactory, set to work in the following manner : — Commence with the dry ingredients, and put into a soup-plate, or slop-basin, the cold, very hard-boiled yolks of two eggs, a salt-spoonful of salt, a dessert-spoonful of mustard powder, a tea-spoonful of finely-minced shallot, and a dust of white pepper. Bruise these together thoroughly with the back of a silver spoon. Now, add a little oil, and work your materials to a paste, dropping in the oil patiently by degrees until you get it nice and moist; next throw in the yolks of two raw eggs

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