Mayonnaise Thickened with Arrowroot

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Thickener
Seasoning
Base
Garnish
Instructions (8)
  1. Dilute arrowroot in cold water.
  2. Warm the diluted arrowroot over a low fire in a small saucepan until it reaches the consistency of a smooth, rather thick batter.
  3. Transfer the thickened arrowroot to a bowl and work it to cool it.
  4. Season the cooled mixture with pepper, salt, and mustard powder.
  5. Add the egg yolks and whisk.
  6. Gradually whisk in the oil.
  7. Finish by adding tarragon vinegar.
  8. Garnish with chopped parsley, fresh tarragon leaves, or chervil, if desired.
Original Text
MAYONNAISE THICKENED WITH ARROWROOT.—This is pro-pounded by Dubois also. If there be a difficulty in getting the mixture to thicken properly owing to inferior oil or the tem-perature, the following process will set matters right:—Dilute in cold water a large spoonful of arrowroot. Warm this over a low fire in a small saucepan till you get it to the consistency of smooth batter, rather thick than otherwise. As soon as satis-factory, put it into a bowl and work it about to cool it; season it with half a teaspoonful of pepper, a teaspoonful of salt, and one of mustard powder; add three or four yolks of raw eggs, and whisk the mixture with a quarter of a pint of oil added by degrees. Finish with tarragon vinegar, and garnish, if you like, with some chopped parsley, fresh tarragon leaves, or chervil. This method can be depended upon, he says, for certain.
Notes
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