Mayonnaise Sauce without Mustard
Sauces and Marinades • French
Description
Mayonnaise is served with boiled and fried meat and fish cold dishes. It also serves as a base for making mayonnaises from game, poultry, and fish. Based on a recipe from 'The Book of Delicious and Healthy Food', 1952.
Ingredients
- Whole egg 1 piece
- Vinegar essence 1 tablespoon
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
In a porcelain or earthenware bowl, beat the raw egg yolks, add salt, and mix with a whisk or spatula.
Step 2
Then, gradually add the vegetable oil in small portions (1 teaspoon at a time), mixing thoroughly with the yolks each time.
Step 3
When the oil and yolks form a thick, homogeneous mass, add the vinegar.
Step 4
If the sauce is too thick, add about 15 ml of warm water. For a sharper taste, you can add 1/4 teaspoon of prepared mustard, which should be mixed with the yolks before adding the oil.
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