Mayonnaise Sauce No. 2

Ingredients

• the yolk
• a mustard-spoonful of made mustard
• a salt-spoonful of salt
• a salt-spoonful of pepper
• add the oil drop by drop
• a very small quantity of Tarragon or Maille vinegar

Method

1. 1

   Mix yolk with mustard, salt, and pepper.

2. 2

   Add oil drop by drop while mixing slowly until desired quantity is achieved.

3. 3

   Stir in vinegar at the end.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 115. The excerpt below is the record exactly as published.

Mayonnaise Sauce No. 2. The Qgg used must be quite fresh, but it must not be new laid ; about three days old is the age best for this and all culinary purposes. Separate the yolk from the white, &c., take out the germ, to which a sm^all particle of the white always adheres. The least 284 'SA UCES. portion of white spoils this sauce. Put the yolk in a soup plate with a mustard-spoonful of made mustard, and a salt-spoonful of salt and of pepper. Mix well together with a fork, add the oil drop by drop, so that the quantity never exceeds your mixing process, which must go on slowly. Continue the dropping and mixing till the bulk of sauce is as large as you require for your dish. The last thing stir in a very small quantity of Tarragon or Maille vinegar

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