97. MAYONNAISE SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (4)
  1. Place two raw yolks of eggs in a round-bottomed basin, and set this in a deep sauta-pan containing some pounded ice.
  2. Add a little pepper and salt to the yolks, and proceed to work them quickly with the back part of the bowl of a wooden spoon, moistening at intervals with salad-oil and French vinegar, which must, however, be sparingly used at first, and gradually increased as you proceed, until, by this means, the quantity of sauce desired is produced.
  3. Add a little lemon-juice to make the same white.
  4. Previous to using this sauce add a little aspic-jelly (No. 1218), which must be just barely melted before incorporating it with the Mayonnaise, as in the case of its being made warm it might have the effect of turning and decomposing the sauce.
Original Text
97. MAYONNAISE SAUCE.* PLACE two raw yolks of eggs in a round-bottomed basin, and set this in a deep sauta-pan containing some pounded ice; add a little pepper and salt to the yolks, and proceed to work them quickly with the back part of the bowl of a wooden spoon, moistening at intervals with salad-oil and French vinegar, which must, however, be sparingly used at first, and gradually increased as you proceed, until, by this means, the quantity of sauce desired is produced; add a little lemon-juice to make the same white. Previous to using this sauce add a little aspic-jelly (No. 1218), which must be just barely melted before incorporating it with the Mayonnaise, as in the case of its being made warm it might have the effect of turning and decomposing the sauce.
Notes
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