Mayonnaise Sauce
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Use the best quality oil and fresh eggs.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 89. The excerpt below is the record exactly as published.
Mayonnaise Sauce. — In this most popular sauce it is above all things necessary that the oil should be of the best quality, and the eggs perfectly fresh. New-laid eggs are not so suitable as those laid a day before the Sauce is wanted, but in no case should the eggs be more than twenty-four hours old. Unlike most Sauces, Mayonnaise is begun dry. Put into a soup-plate a teaspoonful of mustard powder, half a saltspoonful of salt, and the same of mignonette pepper. Bruise these thoroughly together with the back of a plated spoon. Now add a little oil, and work the whole to a paste, dropping in the oil, very patiently, by degrees. When the mixture is moist, beat gently into it the yolks of two raw eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.