Mayonnaise is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dressing or sauce made from an emulsion of egg yolks, olive oil and vinegar carefully whisked together that's finished with white stock and cream. The full recipe is presented here and I hope you enjoy this classic British version of: Mayonnaise.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
MAYONNAISE, a Sauce or Salad-Dressing for cold Chicken, Meat, and other cold Dishes.
468. INGREDIENTS.—The yolks of 2 eggs, 6 tablespoonfuls of salad-oil, 4 tablespoonfuls of vinegar, salt and white pepper to taste, 1 tablespoonful of white stock, No. 107, 2 tablespoonfuls of cream.
Mode.—Put the yolks of the eggs into a basin, with a seasoning of pepper and salt; have ready the above quantities of oil and vinegar, in separate vessels; add them very gradually to the eggs; continue stirring and rubbing the mixture with a wooden spoon, as herein consists the secret of having a nice smooth sauce. It cannot be stirred too frequently, and it should be made in a very cool place, or, if ice is at hand, it should be mixed over it. When the vinegar and oil are well incorporated with the eggs, add the stock and cream, stirring all the time, and it will then be ready for use.
For a fish Mayonnaise, this sauce may be coloured with lobster-spawn, pounded; and for poultry or meat, where variety is desired, a little parsley-juice may be used to add to its appearance. Cucumber, Tarragon, or any other flavoured vinegar, may be substituted for plain, where they are liked.
Average cost, for this quantity, 7d.
Sufficient for a small salad.
Note.—In mixing the oil and vinegar with the eggs, put in first a few drops of oil, and then a few drops of vinegar, never adding a large quantity of either at one time. By this means, you can be more certain of the sauce not curdling. Patience and practice, let us add, are two essentials for making this sauce good.
Modern Redaction
Ingredients:
2 egg yolks
6 tbsp olive oil
4 tbsp vinegar
salt and freshly-ground white pepper, to taste
1 tbsp white stock
2 tbsp cream
Method:
Place a glass bowl in an ice bath and add the egg yolks and season with the salt and white pepper. Whisk gently with a fork then add the oil and vinegar to separate pouring vessels.
Take a balloon whisk then add a few drops of oil and a few drops of vinegar and beat gently (do not over beat). Repeat this process, adding the oil and then the vinegar, a few drops at a time and gently beating into the egg yolks after each addition.
Continue adding the oil and vinegar, a few drops at a time, until the egg yolks and oil combine to form a white emulsion. At this point mix in the white stock and the cream, whisking gently but continuously.
