CookEat Recipe
Filippini Mayonnaise Sauce
A small lemon-mustard olive-oil mayonnaise mixed for the printed intervals. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0070. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use a pasteurized egg yolk product suitable for uncooked sauce and clean tools; keep the finished emulsion refrigerated. Use only freshly prepared, properly chilled mayonnaise for No. 69. Do not repeat the book’s unverified cold-place life claim. Limites : Yolk equivalence, juice from a quarter lemon, final emulsion yield and stability remain unmeasured. Use pasteurized pure yolk suitable for uncooked mayonnaise; keep the finished sauce and surplus at or below 4°C.
Method
Steps
Step 1
Put the pasteurized yolk equivalent, vinegar, estimated mustard, salt and cayenne into a clean small bowl. Whisk briskly for the printed two minutes.
Step 2
While whisking continuously, add the cool olive oil drop by drop throughout, as the book specifies. After all oil is added, whisk for the printed further four minutes.
Step 3
Squeeze in juice from ONE QUARTER of a sound lemon, whisk ONE further minute and use as required. Keep the finished emulsion and any surplus refrigerated at or below 4°C; no storage duration is established.
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