Salad Sauce, Mayonnaise

Ingredients

• the yolk of an egg
• a pinch of salt
• a pinch of pepper
• some oil
• as much white wine vinegar as will suit the palate
• one tea-spoonful of vinegar
• eight of oil

Method

1. 1

   Beat the egg yolk lightly, add salt and pepper, and pour in oil drop by drop while beating.

2. 2

   Once thickened, increase oil quantity and add vinegar to taste.

3. 3

   Keep cool until needed.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1649. The excerpt below is the record exactly as published.

Salad Sauce, Mayonnaise.— Put the yolk of an c^^ carefully freed from the white into a basin, and with a fork take away the speck. Beat it lightly, add a pinch of salt and a pinch of pepper, pour some oil upon it, drop by drop at first, and at the same time beat the sauce lightly and quickly. "UTien it begins ta thicken slightly increase the quantity of oil, and continue beating until it fonns a thick smooth >'cllow paste. Add gradually as much white wine vinegar as will suit the palate. The quantity requu-cd will of course vary con- siderably, according to individual taste. The correct proportion is one tea-spoonful of vine- gar to eight of oil

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