What is green mayonnaise?

It is an ordinary, prepared mayonnaise tinted green by stirring in 1 tablespoon of vegetable coloring (green herb coloring) little by little. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 347.

Why should the coloring be stirred in little by little?

So the color distributes evenly without the mayonnaise breaking, and so you can stop once the desired green color is reached.

Green Mayonnaise (Sauce Mayonnaise Verte)

Green mayonnaise from Erken 1914: 1 dl prepared mayonnaise is stirred gradually with 1 tbsp vegetable coloring (spinach green); served with cold fish and shellfish.

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

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About the dish

Colored mayonnaises belonged to the finer cold kitchen. The vegetable coloring is homemade spinach green (blanched, pressed herbs and spinach).

How to make it

1
Stir in the coloring
Stir the vegetable coloring little by little into the prepared mayonnaise.
2
Serve
Serve with cold fish and shellfish.

Changes from the original

"Grønsakefarve" specified as spinach green/vegetable coloring. Quantities unchanged.

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~76% av teksten endretfjernetlagt til

1 ~~del. mayonnaise~~ dl majones (ferdiglaget). 1 ~~spiseske grønsakefarve. Farven røres~~ ss grønnsakfarge (spinatgrønt). Rør grønnsakfargen litt ~~efter~~ etter litt inn i den ~~færdige mayonnaise. Sausen serveres~~ ferdige majonesen.. Serveres til ~~kold~~ kald fisk og ~~skaldyr.~~ skalldyr.

Note til Modernisert

«Grønsakefarve» presisert som spinatgrønt/grønnsakfarge. Mengder uendret.

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Frequently asked questions

What is green mayonnaise?: It is an ordinary, prepared mayonnaise tinted green by stirring in 1 tablespoon of vegetable coloring (green herb coloring) little by little. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 347.
What is it served with?: With cold fish and shellfish.
Why should the coloring be stirred in little by little?: So the color distributes evenly without the mayonnaise breaking, and so you can stop once the desired green color is reached.

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