Mayonnaise Sauce

Ingredients

• the yolks of three raw eggs
• one even tablespoonful of mustard
• one of sugar
• one teaspoonful of salt
• a saltspoonful of cayenne
• a pint bottle of best olive-oil
• the juice of one lemon
• quarter of a cup of good vinegar

Method

1. 1

   Beat the yolks, gradually add mustard, sugar, salt, and cayenne.

2. 2

   Stir in olive oil a few drops at a time until thickened.

3. 3

   Add lemon juice and remaining oil, then vinegar.

4. 4

   This will keep for weeks.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 90. The excerpt below is the record exactly as published.

Mayonnaise Sauce. For this sauce use the yolks of three raw eggs ; one even tablespoonful of mustard ; one of sugar ; one tea- spoonful of salt ; and a saltspoonful of cayenne. Break the 2^g yolks into a bowl ; beat a few strokes, and gradualty add the mustard, sugar, salt, and pepper. Now take a pint bottle of best olive-oil, and stir in a few drops at a time. The sauce will thicken like a firm jelly. When the oil is half in, add the juice of one lemon b}^ degrees with the remainder of the oil ; and last, add quarter of a cup of good vinegar. This will keep for weeks, and can be used with either chicken, salmon, or vegetable salad. A simpler form can be made with the yolk of one egg, half a pint of oil, and half the ingredients given above. It can be colored red with the juice of a boiled beet, or with the coral of a lobster, and is very nice as a dressing for raw tomatoes, cutting them in thick slices, and putting a little of it on each slice. SAUCES AND SALADS. 179 Ma3'0nnaise ma}^ be varied in many ways, sauce tar- tare being a favorite one. This is simply two even table- ,spoonfuls of capers, half a small onion, and a tablespoon- ful of parsley, and two gherkins or a small cucumber, all minced fine and added to half a pint of mayonnaise. This keeps a long time, and is ver}^ nice for fried fish or plain boiled tongue. Dressing without Oil. Cream a small cup of butter, and stir into it the yolks of three eggs. Mix together one teaspoonful of mustard, one teaspoonful of salt

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