Mayonnaise Sauce
From The profession of cookery, from a French point of view, 1894
Care is required in mixing to achieve the right consistency.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 24. The excerpt below is the record exactly as published.
Mayonnaise Sauce. / This sauce is a mixture of yolks of eggs_, oil, and vinegar or lemon-juice. Care is required in the mixing thereof ; the oil should be added to the beaten eggs by drops, and the acid put in in the same way the last of all. The proportion usually observed is that of a tablespoonful of oil to every egg-yolk, and a few drops of vinegar. If found too thick when finished, use a little cold water
Cook this with the app: pantry check, scaling, and the assistant.