Sauce Mayonnaise

Ingredients

• the yolks only of two very fresh eggs
• a little salt
• cayenne
• about a teaspoonful of the purest salad oil
• a couple of tablespoonsful of plain French or of tarragon vinegar
• one of cold water
• a bit of clear veal jelly the size of an egg

Method

1. 1

   In a basin, mix the yolks of eggs with salt and cayenne.

2. 2

   Gradually add salad oil while stirring until it resembles cream.

3. 3

   Then add vinegar and cold water.

4. 4

   Whisk until smooth.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 142. The excerpt below is the record exactly as published.

SAUCE MAYONNAISE. (For salads, cold meat, poultry , fish, or vegetables.) This is a very fine sauce when all the ingredients used for it are good ; but it will prove an uneatable compound to a delicate taste unless it be made with oil of the purest quality. Put into a large basin the yolks only of two very fresh eggs, care- fully freed from specks, with a little salt and cayenne ; stir these wTell together, then add about a teaspoonful of the purest salad oil, and work the mixture round with a wooden spoon until it appears like cream. Pour in by slow degrees nearly half a pint of oil, continuing * Note. — This receipt, though long privately circulated amongst the friends and acquaintance of its distinguished and regretted author, now (with permis- sion) appears for the first time in print. Y/e could not venture to deviate by a word from the original, but we would suggest, that the mixture forms almost a substitute for salad, instead of a mere dressing. It is, however, an admirable compound for those to whom the slight flavouring of onion is not an objection. 136 MODERN COOKERY. [chap. yi. at cacli interval to work the sauce as at first until it resumes the smoothness of cream, and not a particle of the oil remains visible ; then add a couple of tablespoonsful of plain French or of tarragon vinegar, and one of cold water to whiten the sauce. A bit of clear veal jelly the size of an egg

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