Sauce Mayonnaise

Ingredients

• two fresh egg yolks
• half a teaspoonful of ground English mustard
• half a pinch of salt
• half a saltspoonful of red pepper
• one and a half cupfuls of the best olive oil
• the equivalent of a teaspoonful of very good vinegar

Method

1. 1

   Place two fresh egg yolks into an earthen bowl, with half a teaspoonful of ground English mustard, half a pinch of salt, half a saltspoonful of red pepper; sharply stir with a wooden spoon for two or three minutes without ceasing.

2. 2

   Pour in, drop by drop, one and a half cupfuls of the best olive oil.

3. 3

   Should it become too thick, add, drop by drop, the equivalent of a teaspoonful of very good vinegar, stirring vigorously with the wooden spoon meanwhile.

Nutrition per serving

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 118. The excerpt below is the record exactly as published.

Sauce Mayonnaise. — Place two fresh egg yolks into an earthen bowl, with half a teaspoonful of ground English mustard, half a pinch of salt, half a saltspoonful of red pepper ; sharply stir with a wooden spoon for two or three minutes without ceasing. Pour in, drop by drop, one and a half cupfuls of the best olive oil. Should it become too thick, add, drop by drop, the equivalent of a teaspoonful of very good vinegar

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