Mayonnaise Sauce without Mustard

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

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 - 4 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.