Maître d'Hôtel Sauce.
- Ingredients—¾ oz. of butter.
- ½ oz. of flour.
- ½ pint of milk.
- A few drops of lemon juice.
- Pepper and salt.
- A teaspoonful of finely-chopped parsley.
Method.—Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the milk; stir and cook well.
Then add the lemon juice, seasoning, and chopped parsley.
[Mayonnaise Sauce.]
- Ingredients—2 yolks of eggs.
- 1 gill of salad oil.
- 2 tablespoonfuls of taragon vinegar.
- Pepper and salt.
Method.—Put the yolks, which must be perfectly free from the whites, into a basin, which in summer time should be placed on ice.
Work them well with a whisk or wooden spoon, adding the oil drop by drop.
When the sauce is so thick that the whisk, or spoon, is moved with difficulty, the oil may be added more quickly, but still very gradually.
Lastly, add the taragon vinegar and seasoning.
Note.—Success in making this sauce depends on first dividing the yolks completely from the whites. Secondly, in keeping them and the oil quite cold. Thirdly, on adding the oil, drop by drop, until the sauce is perfectly thick. If the sauce is made in a warm place, or the oil mixed in too quickly, it is apt to curdle. Should this occur, put a yolk in another basin and very slowly add the sauce to it, stirring briskly; this will generally make it smooth again. Two yolks will be sufficient for any quantity of sauce, taragon vinegar being added in proportion to the oil used.
[Tartare Sauce.]
- Ingredients—2 yolks.
- ¼ pint of salad oil.
- 2 tablespoonfuls of taragon vinegar.
- 1 teaspoonful of finely-chopped parsley.
- A few capers, or a chopped gherkin.
- Pepper and salt.
- If liked, a teaspoonful of ready-made mustard.
Method.—Proceed as in making Mayonnaise Sauce; adding when the sauce is ready the parsley, capers, mustard, and seasoning.