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Mayonaise Sauce

Mayonaise Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic emulsion of olive oil and vinegar with egg yolks. The full recipe is presented here and I hope you enjoy this classic British version of: Mayonaise Sauce.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Serves:

6

Rating:

Tags : Sauce RecipesBritish Recipes

This is a classic recipe for a Victorian version of Mayonaise Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

No. 37.—MAYONAISE SAUCE

Take a round-bottomed basin, place therein three yolks of eggs, a little pepper and salt, and with a wooden spoon proceed to work therein by turning the spoon round quickly, about half a pint of salad-oil and half a gill of tarragon vinegar; these must be incorporated by degrees; and in order to produce the sauce in perfection, it must present the appearance of a firm creamy substance. This cold sauce is especially adapted for chicken and lobster salads.

Modern Redaction

Ingredients:

3 egg yolks
salt and freshly-ground black pepper, to taste
300ml olive oil
70ml tarragon vinegar

Method:

Beat the egg yolks in a round-bottomed bowl with a spoon then beat in the seasonings to taste. Add a few drops of the vinegar and beat for about 2 minutes with a sauce whisk (or a wooden spoon) to combine thoroughly. Now add 2 tbsp of the oil only, adding just 2 or 3 drops at a time, beating thoroughly after each addition.

You should now have a very thick mixture that should be diluted with 1 tbsp of the tarragon vinegar so that you end up with a liquid that's the consistency of cream. Continually adding the oil, carefully at first, then more quickly as the sauce thickens, beating constantly (by the end you should be able to pour the oil in a steady stream). During this process the sauce must be whisked continually and a little vinegar should be added from time to time to prevent the sauce from becoming too thick. (The amount of vinegar added will depend on its acidity, the thickness of the final sauce desired and personal taste.