Sauce Mayonnaise

Ingredients

• the yolks of two eggs
• salt
• pepper
• the juice of a lemon
• half a teaspoonful of dry mustard
• a tablespoonful of vinegar
• half a pint of oil

Method

1. 1

   In a bowl, mix yolks, salt, pepper, lemon juice, and mustard.

2. 2

   Gradually add vinegar and oil while stirring continuously until thickened.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 18. The excerpt below is the record exactly as published.

tablespoonfuls of vinegar, and reduce on the fire one half. Pound the yolks of four hard-boiled eggs, which mix well with a tea- spoonful of anchovy sauce ; add to them half a pint of sauce Allemande (Art. 81) and a quarter of a 44 FRENCH DISHES. tablespoonful of sweet-oil, and then the shallots, garlic, and vinegar ; heat without boiling, and add a pinch of tarragon, the same of chervil and of parsley all chopped fine, a little salt and pepper, and, just before serving, two tablespoonfuls of vine- gar. in. Sauce Ravigote (hot). Put into a sauce- pan half a pint of consomme (stock, Art. i), half a teaspoonful of vinegar, a very little green garlic, and the same of tarragon-leaves and chervil. Boil ten minutes, drain your herbs, press all moisture from them with a cloth, and then chop them very fine. Put on a table half an ounce of flour, and the same of butter, which mix well together and add them to your consomme and vinegar, which you have put back on the fire ; stir well with a spoon until boiling, then skim the sauce, add your chopped herbs, and serve. 112. Sauce Ravigote (cold). Take half a pint of sauce Mayonnaise (Art. 113), to which add a little chervil, parsley, tarragon, all mashed and chopped fine, and mix well with your Mayonnaise ; also a tablespoonful of mustard, and a tablespoonful of capers. 113. Sauce Mayonnaise. Put the yolks of two eggs in a bowl with salt, pepper, the juice of a lemon, and half a teaspoonful of dry mustard. Stir with a wooden spoon, and add by degrees, in very small quantities, and stirring continuously, a table- spoonful of vinegar ; then, a few drops at a time, some good oil, stirring rapidly all the time, until SA UCES. 45 your sauce thickens, and half a pint of oil

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