Yonnaise

Ingredients

• half a pound of butter
• the hard-boiled yolks of six fresh eggs
• a small quantity of salt
• sufficient good vinegar
• some of the finest salad oil
• a little fine cayenne
• Fresh lemon-juice might be substituted

Method

1. 1

   Beat the butter to a cream, then gradually add it to the pounded yolks of the eggs.

2. 2

   Blend until smooth, then add salad oil, salt, and vinegar to taste.

3. 3

   Carve boiled fowls neatly, layer them on a plate, and spread the sauce thickly.

4. 4

   Decorate with egg whites and lettuce hearts.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 529. The excerpt below is the record exactly as published.

YONNAISE. Beat half a pound of butter to a cream, and then add it very gra- dually to the hard-boiled yolks of six fresh eggs which have been cut into quarters, separated carefully from the whites, and pounded to a perfect paste ; when these are blended into a smooth sauce add, a few drops at a time, some of the finest salad oil that can be procured, and work the mixture in the same manner as the mayonnaise of Chapter YI. until no particle of it remains visible : a small quantity of salt also must be thrown in, and sufficient good vinegar in very small portions, to give an agreeable acidity to the preparation. (Fresh lemon-juice might be substituted in part for this, and a little fine cayenne

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