Mayonnaise Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Yield: 0.5 pint
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

half a pint of mayonnaise sauce ↝ Mayonnaise, regular [Mayonnaise]
one raw yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
a saltspoonful of English and same of French mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a saltspoonful of English and same of French mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
a tiny dust of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
a teaspoonful of tarragon vinegar
four or five drops of chilli vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
eight drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (5)

Put one raw yolk of egg into a basin.
Add a saltspoonful of English and same of French mustard, a pinch of salt and white pepper, and a tiny dust of cayenne pepper.
Mix this with a wooden spoon with salad oil, just dropping the oil in carefully, drop by drop.
When this is as thick as butter add a teaspoonful of tarragon vinegar, four or five drops of chilli vinegar, and eight drops of lemon juice.
This sauce should be kept quite stiff.

Original Text

Mayonnaise Sauce.—For half a pint of mayonnaise sauce put one raw yolk of egg into a basin, a saltspoonful of English and same of French mustard, a pinch of salt and white pepper, and a tiny dust of cayenne pepper. Mix this with a wooden spoon with salad oil, just dropping the oil in carefully, drop by drop; when this is as thick as butter add a teaspoonful of tarragon vinegar, four or five drops of chilli vinegar, and eight drops of lemon juice. This sauce should be kept quite stiff.

Notes

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