Mayonnaise Sauce

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Yield: 0.5 pint
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

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 Marshall's Coralline Pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
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 (4)

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 Marshall's Coralline 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 Marshall's Coralline 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

—