Horse-radish Sauce (Cold) for Salmon. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Yield
0.5 pt.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Mayonnaise part
Horse-radish part
Instructions (3)
  1. Part 1. (Mayonnaise part.) To 1 yolk of egg whisk in fresh salad oil very gradually drop by drop, also a little tarragon vinegar, making a 1/2 pt. of sauce in all, rather less than more. Season to taste.
  2. Part 2. (Horse-radish part.) Grate a tablespoonful of horse-radish and mix it with whipped cream, add a little French vinegar, a small eggspoonful of made English mustard, a 1/2 teaspoonful of powdered sugar, and a little salt, if wanted.
  3. Mix parts 1 and 2 together to make the sauce.
Original Text
Horse-radish Sauce (Cold) for Salmon. No. 2. (Mrs. Creswell. 1882.) Half Mayonnaise, half horse-radish. Part 1. (Mayonnaise part.) To 1 yolk of egg whisk in fresh salad oil very gradually drop by drop, also a little tarragon vinegar, making a ½ pt. of sauce in all, rather less than more. Season to taste. Part 2. (Horse-radish part.) Grate a tablespoonful of horse-radish and mix it with whipped cream, add a little French vinegar, a small eggspoonful of made English mustard, a ½ teaspoonful of powdered sugar, and a little salt, if wanted. Mix parts 1 and 2 together to make the sauce.
Notes
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