Sauce Mayonnaise

For salads, cold meat, poultry, fish, or vegetables

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Yolks of fresh unboiled eggs, 2
  • salt, ½ saltspoonful, or rather more
  • cayenne


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 a little salt a