Home › The Principles of Cookery › MAYONNAISE SAUCE (another way)

MAYONNAISE SAUCE (another way)

Mix-smoothly together the yolks of two hard-boiled eggs, and the yolk of a raw one, with a salt-spoonful of salt, one of pepper, and one of mustard. Then add, a few drops at a time, a quarter of a pint of best salad-oil, and half that quantity of vinegar, stirring and rubbing well all the time, to prevent the oil from settling on the top. When these ingredients are mixed to a smooth batter, add two table-spoonfuls of good gravy or jelly, one of rich cream, the juice of half a lemon, and one shallot, pounded. The secret of making this sauce is to mix it thoroughly, and add the different ingredients very gradually. Probable cost, 1s. Sufficient to cover a moderate-sized dish of cold meat, fish, etc.