Mayonnaise Sauce

Ingredients

• two eggs
• a salt-spoonful of sauce
• a little mignonette pepper
• half a pint of the best olive-oil
• a tea-spoonful of vinegar
• finely chopped cloves and tarragon
• a small onion
• a few drops of tarragon vinegar
• a few drops of essence of anchovy

Method

1. 1

   Put two eggs into a basin with a salt-spoonful of sauce, a little mignonette pepper; stir with a wooden spoon, and pour in drop by drop half a pint of the best olive-oil, every now and then a teaspoonful of vinegar, till all the oil is used; stir in finely chopped cloves and tarragon.

2. 2

   If chervil and tarragon are not handy, mince a small onion and add a few drops of tarragon vinegar, and for a fish mayonnaise add a few drops of essence of anchovy.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 49. The excerpt below is the record exactly as published.

mayonnaise sauce gradually in which two table-spoon- fuls of chervil, tarragon, and chives have been mixed. Ham Sauce Cut up half a pound of cooked ham into dice. Pound in a mortar, moisten with stock, add a table- spoonful of Soubise sauce and the same of Espacrnole and tammy ; then stir in a pint of stock, and when it K 130 COOKERY A LA MODE is ready to serve stir a tumblerful of chablis and a lump of fresh butter. Horse-radish Sauce Scrape some horse-radish finely, add a full tea- spoonful of condensed milk (Milkmaid brand), a mustard-spoonful of mustard, a pinch of salt, and a table-spoonful of white vinegar ; stir all well together, then add a gill of stiffly whipped cream. Iced Champagne Sauce Put the yolk and white of an egg into a stewpan, a table-spoonful of cream, a /ittle sugar, and a tumbler- ful of champagne. Place the stewpan in broken ice and salt. Whip up all the ingredients as quickly as possible, and serve. Cherry Sauce Put two handfuls of cherries in a stewpan with our table-spoonfuls of castor sugar, a glassful of claret, and a grate of lemon. Let it boil up a few minutes, then thicken it with two table-spoonfuls of fecule de pomme-de-terre mixed with cold water. Horse-radish Sauce a la Tedesco Scrape a thick stick of horse-radish and grate it fine. Grate also six ounces of almonds. Mix in a SAUCES 131 table-spoonful of flour, add cream to make it a proper consistency and a piece of butter the size of an egg. Stir over the fire till it thickens. To be eaten cold. Irlandaise Sauce Take a pint of sauce Espagnole, put it into a stew- pan with a glass of port wine, a table-spoonful of red- currant jelly, the juice of a lemon, a bay-leaf, a few peppercorns, a bouquet garni, a tomato, and a piece of chopped shalot. Boil for a quarter of an hour, and pass through a sieve. This sauce can be eaten hot or cold ; if the latter half a pint of aspic jelly should be added. Italian Sauce Melt a quarter of a pound of butter in a saucepan and let it simmer with two table-spoonfuls of chopped parsley, one of chopped shalots, and the same of minced mushrooms ; add a tumblerful of sauterne. Reduce the sauce and add a tumblerful of veloute sauce and a gill of stock. Boil over a quick fire, skim off all grease, and when the sauce is thick enough take it off the fire and keep it warm in a bain-marie. Where no bain-marie is at hand, stand in a preserving- pan with hot water in it. Lemon Sauce Mix together a couple of ounces of bacon scraped, two lemons peeled and cut into slices, two onions K2 132 COOKERY A LA MODE chopped small, one ounce of butter and a table- spoonful of water or milk. Cook and pass through a sieve. Madras Sauce Cut up some onions into dice and fry them in dripping till they are a nice colour. Then mix in a basin a table-spoonful of flour, the same of curry powder, a dessert-spoonful of mulliga- tawny paste, the juice of half a lemon, a table- spoonful of chutney, and a dessert-spoonful of desic- cated cocoa-nut. Mix these well together, then add some salt and the fried onion ; put all in a stewpan with a pint of good stock, and put on the fire to simmer for one hour. Then pass through a sieve and give a boil-up. Mayonnaise Sauce Put two eggs into a basin with a salt-spoonful of sauce, a little mignonette pepper ; stir with a wooden spoon, and pour in drop by drop half a pint of the best olive-oil, every now and then a tea-spoonful of vinegar, till all the oil is used ; stir in finely chopped cloves and tarragon. If chervil and tarragon are not handy, mince a small onion and add a few drops of tarragon vinegar, and for a fish mayonnaise add a few drops of essence of anchovy

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