Mayonnaise Sauce

Ingredients

• the yolk of an egg
• a quarter of a pint of oil
• two table-spoonfuls of vinegar
• a very small pinch of sugar
• salt
• pepper

Method

1. 1

   Beat egg yolk, add oil drop by drop while beating until thick.

2. 2

   Add vinegar, salt, pepper, and sugar to taste.

3. 3

   Mix in a cool place.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 248. The excerpt below is the record exactly as published.

mayonnaise sauce, and one or two pickled gherkins. Prepare the salad, and dry it thoroughly (March 1 3th), but do not dish it till a few minutes before it is to be served. Put a little of the shred salad on a dish, and toss it in a spoonful or two of the mayonnaise. Pile the inferior joints of the game on this, add more salad, and repeat until the ingredients are used. Pour mayon¬ naise over all, and garnish the salad with hard-boiled eggs cut into quarters, and gherkins cut into thin slices, or anchovies filleted. If chervil or tarragon is to be had, a little may be chopped and thrown over the thick sauce at the last moment, or, if preferred, a spoonful of tarragon vinegar can be used in making the mayonnaise. Chicken Salad is made exactly in the same way. Chicken salad is exceedingly good made with celery instead of lettuce, or with a mixture of the two. Strawberry Cream (August 29th). Things that must not be Forgotten. 1. If it is preferred that the grouse should be roasted and served hot, proceed as follows. Roast Grouse. — Let the birds hang as long as possible. Pluck them, and handle them very lightly in doing so, draw them, and wipe them inside and out with a damp cloth, but do not wash them. Truss them firmly, put them down to a sharp clear fire, and baste them liberally all the time! Soak a slice of toast in the dripping-tin and serve them on this. Send brown gravy (October 18th) and bread sauce (October 18th) to table with them They will take about half an hour to roast. 2. Pickle any remains of salmon there may be (May 30th). 312 A YEARS COOKERY. 3. Preserve the bones and remains of chicken or grouse for making soup. 4. Mayonnaise Sauce. — Take a round-bottomed bowl, not over large, put into it the yolk of an egg and beat it for two or three minutes, then drop pure salad oil into it, one drop at a time, and beat the sauce well between every addition till the sauce is thick and dark, and looks something like beeswax. Now putin a few drops of vinegar, then oil again, until as much sauce is made as is required. Stir in more vinegar, a little at a time, to make the sauce taste pleasantly, and add salt, pepper, and a very small pinch of sugar. The sauce when finished, should be a firm creamy substance. A very good sauce may be made with the yolk of one egg, a quarter of a pint of oil, and two table-spoonfuls of vinegar

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