Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Mayonnaise for storing

This mayonnaise is made by heating cream, vinegar, butter, soured cream and mustard, whisking in egg yolks until thick and letting it cool. It is kept in closed jars and oil or sweet cream is added when used. From Erken's Stor kokebok (1949), p. 383.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 383 (falt i det fri)

Be the first to rate

About the dish

A "have on hand" preparation: a mayonnaise base that can stand ready and be finished as needed.

How to make it

  1. 1

    Heat

    Put the cream, vinegar, butter, soured cream and mustard in an enamelled pan over the heat. Stir until nearly boiling.

  2. 2

    Whisk in yolks

    Quickly stir in the whisked egg yolks. Keep whisking until well thickened.

  3. 3

    Cool

    Pour out and stir until cold.

  4. 4

    Store

    Fill well-sealed jars and keep cold. When the mayonnaise is to be used, stir in a couple of spoons of oil, or sweet cream for those who dislike oil.

  5. 5

    Note

    Erken says it keeps for weeks. Current advice is to keep it refrigerated and use it within a few days.

Changes from the original

"Del." is converted to dl, and "a couple of spoons of oil" is read as 2 tbsp. The storage time "in weeks" is replaced with current advice in a note.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 383) → Modernised~70% of the text changedremovedadded
2 del. kremfløte dl kremfløte. 1 del. eddik dl eddik. 6 stk eggeplommer (vispet). 1 spiseskje smør ss smør. 1 spiseskje ss sur fløte fløte. 1 teskje ts sennep. Fløte, 2 ss olje (ved bruk, «et par skjeer»; eller søt fløte). Sett fløte, eddik, smør, sur fløte og sennep settes over varmen i en emaljert gryte, røres i gryte. Rør til det står i koken, og da røres hurtig nesten koker.. Rør raskt inn de vispede eggeplommer i. Vedbli eggeplommene. Fortsett å vispe til det tykner godt. Helles op, røres i godt.. Hell blandingen opp og rør til det den er koldt. Kan opbevares i uker kald.. Ha på glass som er godt korket lukkede glass og står koldt. sett kaldt. Når majonesen skal brukes, tilsettes rør inn et par skjeer olje, eller søt fløte for dem som ikke liker olje. olje.. Erken sier at den kan oppbevares i uker. Dagens råd er å oppbevare den i kjøleskap og bruke den innen få dager.

Note on Modernised

«Del.» er omregnet til dl, og «et par skjeer olje» er tolket som 2 ss. Oppbevaringstiden «i uker» er erstattet med dagens råd i en merknad.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why is there no oil at the start?
The oil or sweet cream is added only when the mayonnaise is to be used.
How long does it keep?
Erken says weeks, but current advice is the fridge and a few days.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!