Recipe - Sauce Mayonnaise

2 Cool eggs
1 teaspoon Prepared mustard
One fourth teaspoon (level) salt
1/8 teaspoon (level) white pepper
1 One half cup Salad oil or olive oil
1 tablespoon Vineger
1 tablespoon Lemon juice
One fourth 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 1 One half 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 One fourth level Tsp. of salt and 1/8 Tsp of white pepper. Turn them
in well. Take 1 One half 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
One fourth 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 JEWISHFOOD digest V96 #54

Date: Tue, 15 Oct 1996 23:26:23 0500

From: "HILLEL Y. CANALIZO" HILLEL.CANALIZO@worldnet.att.net