Vinaigrette Sauce

Ingredients

• the yolk of 1 hard-boiled egg
• 3 tablespoonfuls oil
• 2 tablespoonfuls fine-chopped shallots or white onions
• 1 even tablespoonful salt
• 1 even teaspoonful white pepper
• 3 tablespoonfuls white vinegar

Method

1. 1

   Put the yolk of 1 hard-boiled egg into a small bowl; rub it fine; add gradually 3 tablespoonfuls oil; then add 2 tablespoonfuls fine-chopped shallots or white onions, 1 even tablespoonful salt, 1 even teaspoonful white pepper, 3 tablespoonfuls white vinegar, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 73. The excerpt below is the record exactly as published.

the yolk of 1 hard-boiled egg into a small bowl ; rab it fine ; add gradually 3 tablespoonf uls oil ; then add 2 tablespoonfuls fine-chopped shallots or white onions, 1 even tablespoonf ul salt, 1 even teaspoonf ul white pepper, 3 tablespoonfuls white vinegar, and serve. Herring Sauce. — Soak 1 herring in milk for 12 hours ; then remove it ; wash and free it from skin and bones ; chop the herring meat as fine as possible. Put the yolk of 3 hard-boiled eggs in a bowl, rub them fine ; add slowly 3 tablespoonfuls of oil, then 3 to 4 tablespoonfuls vinegar, 1 even teaspoonful salt, 1 even teaspoonful white pepper, 3 tablespoonfuls grated horseradish, and the herring. Radish Sauce. — Clean and grate 4 black radishes; mix to- gether 2 tablespoonfuls oil, 3 tablespoonfuls vinegar, 1 teaspoonful salt ; add the grated radish, and serve with soup meat Mint Sauce. — Two hours before serving mix 2 tablespoonfuls fine-chopped mint with 2 tablespoonfuls water, 4 tablespoonfuls vinegar, 1 tablespoonful sugar, Vi teaspoonful salt Serve with roasted lamb. Some prefer boiling the sauce a few minutes. Chantilly Sauce.— Mix the yolk of 1 hard-boiled egg with 1 raw yolk ; add slowly 4 tablespoonfuls olive oil ; then add 2 cloves of fine-chopped shallots or a small white onion, 1 tablespoonful fine-chopped capers ; season with 1 teaspoonful salt, V« teaspoonful white pepper ; chop the hard-boiled white of egg very fine, add it with 3 tablespoonfuls vinegar and V, teaspoonful of sugar to the sauce ; when this is well mixed add 3 tablespoonfuls whipped cream, and serve. Yinaigrette Sauce^

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