Mayonnaise Sauce

Ingredients

• the yolks of two raw eggs
• a salt-spoonful of salt
• a salt-spoonful of pepper
• a salt-spoonful of mustard
• half a pint of oil
• a quarter of a pint of vinegar

Method

1. 1

   Beat egg yolks until thick, add salt, pepper, mustard, then oil gradually while beating.

2. 2

   Add vinegar as needed until the sauce resembles thick cream.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 862. The excerpt below is the record exactly as published.

mayonnaise sauce over the top. Crab may be prepared in the same manner. Probable cost, 3s. 6d. Lobster Salad (another way). — In making lobster salad bo careful that the lobster is sweet and fresh, and that the lettuces are crisp and dry. Unless the latter are perfectly free from moisture, the sauce, instead of blending properl)^, will be liable to float in oily particles on the top. Take the meat of one or two large lobsters. Divide it into neat pieces, and season each piece slightly with pepper, salt, and vinegar. Place a bod of shred lettuce- hearts at the bottom of a dish, put a layer of lobster upon it, mixed, if liked, with a few slices of cucumber; cover again with lettuce, and rei)eat until the materials are exhausted. Decorate the border with any garnish that may suit the taste. It may consist of aspic jeUy cut in dice, sliced beetroot, stamped with a cutter, hard-boiled eggs cut into quarters, lettuce-hearts, nasturtium flowers, scraped radishes, &c. &c. Pour the sauce over at the last moment, and sprinkle a little powdered and sifted lobster coral on the top. Mayonnaise sauce is the most suitable for all fish salads. It is made as foUows : — Beat the yolks of two raw eggs until thick. Add a salt-spoonful of salt, a salt-spoonful of pepper, a salt-spoonful of mustard, haK a pint of oil, and a quarter of a pint of vinegar

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