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📝 Description
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🥘 Ingredients
The yolks of 2 eggs, 6 tablespoonfuls of salad-oil, 4 tablespoonfuls of vinegar, salt and white pepper to taste, 1 tablespoonful of white stock, No. 107, 2 tablespoonfuls of cream.
👨🍳 Method
Put the yolks of the eggs into a basin, with a seasoning of pepper and salt; have ready the above quantities of oil and vinegar, in separate vessels; add them _very gradually_ to the eggs; continue stirring and rubbing the mixture with a wooden spoon, as herein consists the secret of having a nice smooth sauce. It cannot be stirred too frequently, and it should be made in a very cool place, or, if ice is at hand, it should be mixed over it. When the vinegar and oil are well incorporated with the eggs, add the stock and cream, stirring all the time, and it will then be ready for use. For a fish Mayonnaise, this sauce may be coloured with lobster-spawn, pounded; and for poultry or meat, where variety is desired, a little parsley-juice may be used to add to its appearance. Cucumber, Tarragon, or any other flavoured vinegar, may be substituted for plain, where they are liked.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Recipe 468 this week, intrigued by the promise of a vintage mayonnaise. I was struck by how much more labour-intensive this was compared to opening a jar from the supermarket — but also how much more rewarding. The secret, as the recipe insists, is in the constant stirring and rubbing with a wooden spoon. I found this to be oddly soothing, like a kitchen zen meditation. The result was a velvety, creamy mayonnaise that tasted fresher and more vibrant than anything I've bought. I was particularly delighted by the suggestion to use flavoured vinegars — I opted for tarragon, and it elevated the sauce to new heights. This recipe is perfect for the weeknight cook looking to add a touch of elegance to their meals without breaking the bank. It's a testament to the power of simple, fresh ingredients and a bit of elbow grease. Keep a bowl of ice nearby and don't skimp on the stirring — it's worth every minute.
