Mayonnaise Sauce

Ingredients

• 2 tea-spoonfuls Brown & Polson’s ‘‘ Patent”? Corn Flour.
• 1 tea-spoonful Mustard.
• 1 dessert-spoonful Sugar.
• Few grains Cayenne Pepper.
• 2 Yolks of Eggs.
• 2 table-spoonfuls Salad Oil or Melted Butter.
• 1 gill Vinegar.
• $ pint Milk.

Method

1. 1

   Mix all dry ingredients, beat up the yolks and add; then add the oil gradually, and the vinegar.

2. 2

   Lastly add the milk, put in a double boiler, and stir till the consistency of custard.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 2. The excerpt below is the record exactly as published.

mayonnaise sauce (see page 7). Notr.—The chopped parsley gives all the advantages of parsley sauce. God +a’ law@reme For 4 persons. Time 30 min. 1.oz. Brown & Polson’s ‘“‘ Patent ”’ Corn Flour. 2 Slices Cod (1 lb.). $ pint Milk. A small piece of Onion. Parsely and a little Mace. 2 Cloves. Seasoning. Lemon Juice. 1 Egg. Wash and dry the fish and place in a saucepan with the milk, spice, seasoning, onion and parsley. Simmer gently till the fish is cooked (about twenty minutes), then place the fish on a hot dish and keep warm. Strain the milk and return to the pan, add the Corn Flour mixed smoothly with a little cold milk, stir till boiling, and simmer for a few minutes. Remove from the fire, season care- fully, add a little lemon juice and the beaten egg, taking care that the sauce is not boiling or the egg will be curdled. Coat the fish carefully with the sauce, serving the rest in a sauce boat. Garnish with parsley. Page 6 Fish Sauces _ At Or ae ne Mayonnaise Sauce 2 tea-spoonfuls Brown & Polson’s ‘‘ Patent”? Corn Flour. 1 tea-spoonful Mustard. 1 dessert-spoonful Sugar. Few grains Cayenne Pepper. 2 Yolks of Eggs. 2 table-spoonfuls Salad Oil or Melted Butter. 1 gill Vinegar.

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