Mayonnaise Sauce

Ingredients

• two or three egg-yolks
• a salt-spoonful of salt
• one of pepper
• one of mustard
• two or three drops of the best Lucca oil
• vinegar to suit the dish
• three tablespoonfuls of the best oil

Method

1. 1

   Break egg yolks into a bowl with salt, pepper, and mustard.

2. 2

   Beat smooth, then gradually add oil and vinegar until a smooth cream is formed.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 906. The excerpt below is the record exactly as published.

Mayonnaise Sauce.— A mixture of egg- yolks, oil, vinegar, or lemon-juice. The prin- cipal point to be attended to in preparing this sauce is the mode of mixing, which demands time, patience, and nicety. Break two or three egg-yolks into a bowl with a salt-spoonful of pepper and salt mixed. Beat the eggs smooth, then add from time to time, during the mixing, two or tkree drops of the best Lucca oil until two table-spoonfuls have been used, and the mixture is a smooth cream. Do the same with the vinegar, which may be a mixture of tarra- gon, chilli, &c., with plain vinegar, or with lemon-juice, to suit the dish for which the sauce is intended. Continue to drop in oil and vinegar alternately until the requisite con- sistency is gained. The proportions to be observed, are — To three egg-yolks, three table- spoonfuls of the best oil, with vinegar to make it of the desiicd thinness. Use a wooden or silver spoon for mixing. Mayonnaise Sauce (another way).— See Lobster Salad. Mayonnaise Sauce (another way).— Mix smoothly together the yolks of two hard- MEA { 412 ) MEA boiled eggs, and the yolk of a raw one, witli a salt-spoonful of salt, one of pepper, and one of mustard

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