Mayonnaise
- 4 eggs
- 1/2 cup malt vinegar
- 1/4 teaspoon cayenne
- 2 teaspoon mixed mustard
- 3/4 cup butter
- 2 tablespoon sugar
- 2 teaspoon salt
- 2 cups cream
- 4 tablespoons tarragon vinegar
Cook the eggs, vinegar and dry ingredients together in a double boiler till they form a thick custard. When cold add two cups cream and four tablespoons tarragon vinegar added drop by drop. Beat for ten minutes (be patient, you rascal). Will keep a fortnight or longer in a cool place.
Submitted by Jul 7, 2009
15 min
30 min
45 min