American
Hot Mayonnaise
A historical side recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 2 Egg Yolks
- 2 tablespoons Olive Oil
- 1 tablespoon Vinegar
- ¼ cup Hot Water
- As needed Salt
- Few grains Cayenne
- 1 teaspoon Parsley
Make it
Method
- 1
Add oil slowly to egg yolks, then pour on gradually vinegar and water. Cook over boiling water until mixture thickens, then add seasonings and parsley.
Source & rights
Where this recipe comes from
Hot Mayonnaise, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.