Mayonnaise Sauce

Ingredients

• Yolk of 1 egg (raw)
• 4 teaspoon dry mustard
• pinch salt
• ½ pint salad oil
• few drops vinegar
• few drops lemon juice

Method

1. 1

   Mix yolk of egg, mustard, and salt together in a basin.

2. 2

   Gradually add oil drop by drop to stiffen the sauce.

3. 3

   Then add vinegar and lemon juice.

4. 4

   If the sauce shows signs of curdling, add a few drops of lemon and work until smooth again.

Nutrition per serving

As published

This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 22. The excerpt below is the record exactly as published.

Yolk of 1 egg (raw), 4 teaspoon dry mustard, pinch _ salt, $ pint salad oil, few drops vinegar, few drops lemon — juice. Mix yolk of egg, mustard and salt together in - round bottom basin with back of wooden spoon ; then _ add oil gradually drop by drop to stiffen sauce like butter, -then add vinegar and lemon juice. If sauce shows sign of curdling, few drops of lemon ‘may be added, and it should be worked until quite smooth again. CUSTARD SAUCE. with little cold milk. Put remainder of § pint milk _ into saucepan, and when it boils stir in cornflour, allow to boil for few mins., then add 1 oz. sugar and little favouring. Beat 1 ege well, pour sauce upon it, Stirring all time, but do not allow sauce to boil after egg is added. PARSLEY: SAUCE «—(Quick method). 1 pint milk, +% pint water, piece of butter size of small egg. Put in ‘Saucepan on gas to boil (having added pepper and salt), Mix 4 tablespoonsful flour with water to con- sistency ofcream., When milk boils, pour into basin, mix with paste and return whole lot into saucepan and boil up again. Note.—Wash parsley, then pour boiling watery on, and rinse. Chop and put into sauce, ‘This isa special tip to save time in chopping. BREAD SAUCE. stick 4 cloves into it, cut in two and simmer in 1 pint milk until tender, Crumble some stale bread or break _ bread into small pieces, and pour hot milk over it. Let soak for 4 hr., having strained onion from milk before bread is added ; the bread being crushed with _ fork. Put sauce back into pan to simmer for while, add 1 oz, butter, little pepper and salt, and pour into” tureen or basin. BOILED BEETROOT.—Piace beetroot in pan of boiling water, Do not wash or you are liable to break - tendrils and cause beetroot to bleed and destroy colour. Boil 14 to 2 hrs. When done, skin and slice with 3 ~- vinegar as a pickle, or serve with white sauce over as a vegetable, — ONION SAUCE. - untilquite tender, then chop finely, Melt I oz. butter _ im saucepan and stir in 1 oz, flour. When quite smooth, add + pint water, 4 pint milk, and boil well. Add chopped onions and seasoning, and boil again. INWZALID DISHE Ss. For invalids, meats should be of short-fibred, white description, such as chicken ; bread should be stale; vegetables fresh as possible; anything fat should be _ finely minced. Also, scrupulous cleanliness of all cloths, plates, ‘spoons, and all things used has a ten- _ dency to increase the invalid’s appetite, while a speck of dirt or anything unsightly may “turn the stomach ” of & weak error = onions, boil - MAYONNAISE SAUCE

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