Mayonnaise Sauce or Dressing

Ingredients

• the yolks of four eggs
• a teaspoonful of mustard
• one-half a teaspoonful of salt
• a pinch of Cayenne pepper
• a few dashes of vinegar
• one pint of olive-oil
• the juice of a lemon

Method

1. 1

   Put the yolks of four eggs into a bowl.

2. 2

   Add mustard, salt, Cayenne pepper, and vinegar.

3. 3

   Work together with a whisk, then gradually add olive oil, pouring it in slowly.

4. 4

   If too thick, add vinegar while whisking.

5. 5

   Lastly, add lemon juice and keep in a cool place.

Nutrition per serving

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 27. The excerpt below is the record exactly as published.

MAYONNAISE SAUCE OR DRESSING Put the yolks of four eggs into a bowl. Add a teaspoon- ful of mustard, one-half a teaspoonful of salt, a pinch of Cayenne pepper, and a few dashes of vinegar. Work this together with a wire whisk or a wooden spoon, and then add gradually one pint of olive-oil, pouring it in very slowly from the beginning. If the dressing gets too 50 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK thick add a few dashes of vinegar, but keep working it all the time vigorously, so as to obtain a thick sauce. Lastly add the juice of a lemon. Keep in a cool place. TARTAR SAUCE <& Add to one pint of thick mayonnaise dressing one tea- spoonful of chopped parsley, one tablespoonful of chopped pickles, one of chopped capers, and a teaspoonful of very finely chopped onions. BORDELAISE SAUCE ^ Fry two tablespoonfuls of finely chopped shallot onions and a clove of crushed garlic in oil, moisten with a glass of Bordeaux wine, let boil to half its quantity, then add a pint of Espagnole Sauce and a cup of gravy and boil together for twenty minutes, skimming off the fat. When ready to use, add a tablespoonful of chopped parsley, one ounce of table butter, the juice of one-half a lemon, and twelve slices of marrow of beef, previously plunged in boiling water for two minutes and well drained. This sauce is served with steaks, tenderloin of beef, or Fillet Minion. SAUCE COLBERT *& Melt two tablespoonfuls of meat extract in a saucepan, and when hot stir into it three or four ounces of butter, using a wire whisk. Then add the juice of a lemon, two 51 BIGARAD SAUCE ^3 Cut the thin peel of an orange into a fine " Julienne," parboil in water for five minutes, then drain well, and put into a small saucepan with a little sherry wine and the juice of an orange. Add a pinch of Cayenne pepper and one pint of Demi Glace. Boil for a few minutes more, then add the juice of one-half a lemon and one ounce of table butter. REMOULADE SAUCED To a pint of Mayonnaise Sauce add the yolks of four hard-boiled eggs finely chopped, a teaspoonful of chopped parsley and chives, and a teaspoonful of French mustard. LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK tablespoonfuls of sherry wine, and a teaspoonful of chopped parsley. Do not let it boil, or it will curdle. May be served with broiled meats or fish. CREOLE SAUCED Cut one large green pepper, one onion, two fresh mush- rooms, and one red pepper into strips about an inch long. Fry the green pepper, onion, and mushrooms in one tablespoonful of olive-oil and one of butter. Add two cloves of crushed garlic to it, then the red pepper (pi- mento), and lastly three peeled tomatoes cut in small pieces. Moisten the whole with a wineglassful of sherry wine, and let it simmer for ten minutes. Add one pint of Espagnole Sauce. Cook for a few minutes longer and finish it with the juice of one-half a lemon and a tea- spoonful of chopped parsley. CUMBERLAND SAUCED This sauce is served with venison or similar game, and also with small tenderloin steak, " Marinee." Cut two ounces of blanched and peeled almonds in strips, add two ounces of French cherries cut in four, one ounce citron cut in strips, and two ounces of sultana raisins. Put them in a saucepan with a gill of Madeira wine, cover the pan and stew slowly for ten minutes, then add to it a pint and a half of port wine sauce, and boil for five minutes. Before serving, add the juice of half an orange. DEVILLED SAUCERS Reduce two tablespoonfuls of vinegar, with one table- spoonful of chopped shallot onions and a clove of garlic, to a glace. Add half a pint of Espagnole Sauce and half a cup of gravy, and let it boil for ten minutes, then add a teaspoonful of mustard

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