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Sauce Mayonnaise
For salads, cold meat, poultry, fish, or vegetables
Preparation info
- Difficulty
Easy
Appears in
By Eliza Acton
Published 1845
Ingredients
- Yolks of fresh unboiled eggs,
2 - salt,
½ saltspoonful - cayenne
Method
This is a very fine sauce when all the ingredients used for it are good; but it will prove an uneatable compound to a delicate taste unless it be made with oil of the purest quality.
Put into a large basin the yolks only of two very fresh eggs, carefully freed from necks, with