Sauce, mayonnaise

Yield: 1 Servings

Measure Ingredient
2 \N Cool eggs
1 teaspoon Prepared mustard
¼ teaspoon (level) salt
⅛ teaspoon (level) white pepper
1½ cup Salad oil or olive oil
1 tablespoon Vineger
1 tablespoon Lemon juice
¼ cup Soft butter

Source: In the small resort town of Fort Mahon on the Somme River in northern France in which about 700 people lived, most of them excellent cooks, sometime before 1745. I was told when first invented it was called Mahonnnaise. This sauce got its present name of mayonnaise purely by accident through a printing error in a early cook book. Here is the original recipe brought to Minnesota by early French immigrant cooks right from Fort Mahon. It produces a mayonnaise beyond comparison in all respects.

Yield: About 1½ cups

Put a large flat plate in the refrigerator a few hours to cool it. Be sure that it is one with as large a flat in the center as possible. Remove the plate from the refrigerator. Take 2 cool eggs from the refrigerator and remove the yolks and put them onto the plate. Do not break the yolks. Add one heaping Tsp. of prepared mustard such as French's. Now take a table folk and place the tines flat on the bottom of the plate. Now move the folk in a circle as large as the flat area of the plate will allow. Keep the fork tines flat on the bottom of the plate while doing this. Make 10 turns about every 5 seconds. This is fairly fast. This is called "turning". Never beat the ingredients in making mayonnaise or your results will no be mayonnaise.

Carefully "turn" the egg yolks and the mustard until they are blended together. Add ¼ level Tsp. of salt and ⅛ Tsp of white pepper. Turn them in well. Take 1 ½ cups salad or olive oil. Slowly drip it into the egg and mustard mixture drop by drop and turn it in so there is no surplus oil in the mixture at any time. If you flood the mixture with oil it will curdle. Carefully turn in the oil until it is all well turned in. Now add 1 Tbsp. of vinegar and 1 Tbsp of fresh lemon juice. Turn them in well. Take ¼ cup soft butter and turn into the mixture.

In making mayonnaise have all your ingredients handy so that you can keep turning almost continually from the time you start to make it until the mayonnaise is finished. If you can keep turning without any stops so much the better.

Your arm will be good and tired from turning but you now will have real mayonnaise that is wonderful to eat no matter what you put it on.

I have made this sauce pareve by substituting the butter with a pareve margrin or an equal volume more olive oil with good results when I needed for a Fleishig meal. However, it's best to use the original recipe mith a milchig dish. Nothing taste better than real butter.

Posted to JEWISH-FOOD digest V96 #54 Date: Tue, 15 Oct 1996 23:26:23 -0500 From: "HILLEL Y. CANALIZO" <HILLEL.CANALIZO@...>

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