Sauce Mayonnaise

Ingredients

• 2 yolks of eggs
• 1 teaspoonful of French mustard
• 1/2 teaspoonful salt
• a pinch of pepper
• 1 tablespoonful tarragon vinegar
• about 1/2 pint best salad oil
• 1 tablespoonful of cream

Method

1. 1

   Put the yolks into a basin, add the mustard (raw, not mixed), salt and pepper; stir quickly with a wooden spoon, adding, drop by drop at first and gradually more, the salad oil, and at intervals a few drops of vinegar; the vinegar is added when the sauce appears too thick.

2. 2

   By stirring well, the mixture should become the consistency of very thick cream.

3. 3

   At last add the raw cream, stirring all the while.

4. 4

   A little cold water may be added if found too thick.

5. 5

   In hot weather the basin in which the mayonnaise is made should be placed in a vessel of crushed ice.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 138. The excerpt below is the record exactly as published.

Sauce Mayonnaise. — 2 yolks of eggs, 1 teaspoonful of French mustard, | teaspoonful salt, a pinch of pepper, 1 table- spoonful tarragon vinegar, about f pint best salad oil, 1 table- spoonful of cream. Put the yolks into a basin, add the mustard (raw, not mixed), salt and pepper ; stir quickly with a wooden spoon, adding, drop by drop SAUCES 185 at first and gradually more, the salad oil, and at intervals a few drops of vinegar ; the vinegar is added when the sauce appears too thick. By stirring well, the mixture should become the consistency of very thick cream. At last add the raw cream, stirring all the while. A little cold water may be added if found too thick. In hot weather the basin in which the mayonnaise is made should be placed in a vessel of crushed ice. 278. Sauce Tact are. — Put 2 yolks of eggs in a basin, place it in a shallow pan containing some crushed ice, add a teaspoonful of salt

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