Salmon and Mayonnaise Sauce

Ingredients

• 2 lbs. salmon (salt)
• 2 yolks of eggs
• ^ teaspoonful of made mustard
• 2 teaspoonfuls of vinegar
• i pint .salad oil or melted butter

Method

1. 1

   Boil salmon for about 20 minutes.

2. 2

   When cold cover with the sauce and decorate with parsley and salad round the dish.

3. 3

   For the mayonnaise, break the yolks into a basin, add pepper and salt, then the oil — a drop at a time — until as thick as creamed butter, after which add vinegar by slow degrees.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 9. The excerpt below is the record exactly as published.

SALMON AND MAYONNAISE SAUCE. 2 lbs. salmon (salt). 2 yolks of eggs. ^ teaspoonful of made mustard. 2 teaspoonfuls of vinegar, i pint .salad oil or melted butter

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