Mayonnaise Sauce (Cold)

Ingredients

• the yolks of 2 raw eggs
• ½ a saltspoonful of white pepper
• a pinch of salt
• 1 teaspoonful of raw English mustard
• the same amount of French mustard
• a pinch of cayenne
• ½ pint of best olive oil
• ½ a teaspoonful of lemon juice
• 2 dessertspoonsful of good vinegar

Method

1. 1

   In a cool basin, mix egg yolks, pepper, salt, mustards, and cayenne.

2. 2

   Gradually stir in olive oil until thick, then add lemon juice and vinegar.

3. 3

   Keep cool until needed.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 2. The excerpt below is the record exactly as published.

Mayonnaise Sauce (Cold). Have ready a basin, rinsed out previously in cold water, and proceed to make the sauce in as cool a place as possible. Put the yolks of 2 raw eggs in this basin with \ a saltspoonful of white pepper, a pinch of salt, | a teaspoonful of raw English mustard, and the same amount of French mustard, and, if liked, a pinch of cayenne ; work these all well together, then stir in, drop by drop, f pint of best olive oil, stirring it always the same way. When quite thick add J a teaspoonful of lemon juice, and 2 dessertspoonsful of good vinegar

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