MAYONNAISE SAUCE.

Sun (Christchurch), Volume I, Issue 162, 14 August 1914, Page 4

MAYONNAISE SAUCE.

The making of a good mayonnaise presents no great difficulty, but necessitates delicacy of touch, patience, and the care that comes with practice. Proceed thus: Place the yolks of two raw eggs in a basin with a teaspoonful of made mustard and a saltspoonful of salt. Mix with a wooden spoon, and, while stirring, add, drop by drop, half a pint of good olive oil. As the sauce thickens, add, drop by drop, two tablespoonfuls of vinegar, either all malt or wine vinegar, or half tarragon vinegar. Add pepper and salt to taste. Keep in a cool place until served. The great risk is the sauce curdling; hence the paramount necessity of adding the oil and vinegar very gradually, and the constant heating or stirring, which incorporates them with the mixture as added. The risk of curdling in hot weather may be minimised by setting the basin in a larger one filled with chipped ice.