Mayonnaise Sauce
From Soyer's standard cookery, 1912
Serves 10
Mayonnaise can be kept for several days if stored properly.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 40. The excerpt below is the record exactly as published.
the juice of one lemon, and proceed as for Mayonnaise. Complete with three tablespoonfuls of puree of herbs, pre- pared with equal quantities of chervil, parsley, tarragon, and fresh pimpernel, previously blanched. Cool quickly, expel the water, and pass through a fine sieve. Serve with cold fish. Mayonnaise Sauce. Put in a bowl the yolks of six raw eggs, after having re- moved the cores. Season with half ounce of table salt and a little cayenne pepper. Gradually pour one-fifth pint of vine- gar on the yolks while whisking them briskly. When the vinegar is absorbed add one quart of oil, very slowly, con- stantly stirring the sauce meanwhile. The sauce is finished by 54 -STANDARD COOKERY. the addition of the juice of a lemon and three tablespoonfuls of boiling water
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