Why is it called "mock" mayonnaise?

Because it is not a true mayonnaise made only of egg yolks and oil. The base is a cooled butter roux (30 g butter, 30 g wheat flour, and 2 dl water cooked to a smooth sauce), which stretches the sauce with only 2 tablespoons of cooking oil and 2 egg yolks.

How do I keep the sauce from breaking?

Let the cooked flour base become completely cold before stirring in the egg yolks, mustard, salt, pepper, and sugar. The sauce is then worked for about a quarter of an hour, and only after that are the lemon juice, vinegar, and oil added a teaspoon at a time. The stiffly whipped cream (1 dl) is folded in at the very end.

Which vinegar is used, and where does the recipe come from?

The recipe calls for 1 tablespoon of tarragon vinegar plus 1 teaspoon of lemon juice. It is taken from Henriette Schønberg Erken's Stor kokebok from 1914, page 347, and makes about 6 servings.

Mock Mayonnaise

Name: Mock Mayonnaise
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 30 g butter; 30 g wheat flour; 0.5 tsp mustard; 2 dl water; 2 pcs egg yolks; 1 tbsp vinegar (tarragon vinegar); 2 tbsp cooking oil (neutral); 1 tsp lemon juice; 1 dl heavy cream; 2 tsp salt; 1 pinch sugar; 0.25 tsp pepper

Mock mayonnaise from Erken's Stor kokebok 1914: a cold roux-based sauce of butter, flour, and water is stirred with egg yolks, mustard, seasonings, vinegar, lemon, and oil, and finished with stiffly whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 347 (falt i det fri)

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About the dish

Erken gives several mayonnaise variants in the sauce chapter. The "mock" mayonnaise is built on a cooled roux sauce (butter, flour, and water) that makes the sauce cheaper and more economical than a true mayonnaise, which uses only egg yolks and oil.

How to make it

1
Cook the base sauce
Stir together butter and flour, thin with the water, and cook to a smooth, thick sauce.
2
Cool
Let the sauce become completely cold.
3
Stir in eggs and seasoning
Stir in the egg yolks, mustard, salt, pepper, and sugar, and work the sauce for about a quarter of an hour.
4
Add acid and oil
Add the lemon juice and vinegar, then stir in the oil a teaspoon at a time.
5
Finish with cream
Finally, fold in the stiffly whipped cream.

Changes from the original

Deciliters and grams kept, "del." interpreted as deciliters. Cooking oil given as neutral cooking oil, wheat flour as wheat flour. Quantities and method are unchanged; the wording of the steps has been modernized.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 347) → Modernisert~81% av teksten endretfjernetlagt til

30 ~~gr. smør~~ g smør. 30 ~~gr. hvetemel ½ teske sennep~~ g hvetemel. 0,5 ts sennep. 2 ~~del. vand~~ dl vann. 2 ~~eggeblommer~~ stk eggeplommer. 1 ~~spiseske~~ ss eddik ~~(estragon)~~ (estragoneddik). 2 ~~spiseskeer~~ ss matolje (nøytral). 1 ~~teske citronsaft~~ ts sitronsaft. 1 ~~del. tyk fløte~~ dl kremfløte. 2 ~~teskeer salt~~ ts salt. 1 ~~knivsod sukker ¼ teske~~ knivsodd sukker. 0,25 ts pepper. ~~Smør~~ Rør sammen smør og ~~mel røres sammen, spædes~~ mel, spe med ~~vandet~~ vannet og ~~kokes ind~~ kok inn til en ~~jevn saus. Naar denne er blit kold, utrøres først eggeblommer,~~ jevn, tykk saus.. La sausen bli helt kald.. Rør inn eggeplommer, sennep, salt, pepper og sukker, og arbeid sausen ~~arbeides~~ i omtrent ~~¼ time; derefter tilsættes citronsaften~~ et kvarter.. Tilsett sitronsaft og ~~eddiken~~ eddik, og rør deretter inn oljen ~~teskevis. Den stivvispede fløte røres i tilsidst.~~ teskje for teskje.. Vend til slutt inn den stivpiskede fløten.

Note til Modernisert

Desiliter og gram beholdt, «del.» tolket som desiliter. Matolje angitt som nøytral matolje, hvetemel som hvetemel. Mengder og fremgangsmåte er uendret, språket i trinnene er modernisert.

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Frequently asked questions

Why is it called "mock" mayonnaise?: Because it is not a true mayonnaise made only of egg yolks and oil. The base is a cooled butter roux (30 g butter, 30 g wheat flour, and 2 dl water cooked to a smooth sauce), which stretches the sauce with only 2 tablespoons of cooking oil and 2 egg yolks.
How do I keep the sauce from breaking?: Let the cooked flour base become completely cold before stirring in the egg yolks, mustard, salt, pepper, and sugar. The sauce is then worked for about a quarter of an hour, and only after that are the lemon juice, vinegar, and oil added a teaspoon at a time. The stiffly whipped cream (1 dl) is folded in at the very end.
Which vinegar is used, and where does the recipe come from?: The recipe calls for 1 tablespoon of tarragon vinegar plus 1 teaspoon of lemon juice. It is taken from Henriette Schønberg Erken's Stor kokebok from 1914, page 347, and makes about 6 servings.

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