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Five-minute mayonnaise

Five-minute mayonnaise is made by whisking egg yolks in a warm cup with near-boiling water, then whisking in warm oil bit by bit and seasoning with salt, vinegar, pepper and mustard. From Erken's Stor kokebok (1949), p. 383.

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

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About the dish

A quick method where the yolks and oil are warmed, unlike traditional mayonnaise with cold oil.

How to make it

  1. 1

    Whisk the yolks

    Put the egg yolks in a warm cup, add the nearly boiling water and whisk for 2 minutes.

  2. 2

    Whisk in oil

    Have the warm oil ready and whisk it in a little at a time, in small amounts at first.

  3. 3

    Season

    Add salt, vinegar, pepper and mustard to taste.

  4. 4

    Note

    This mayonnaise uses raw egg yolks. Use fresh eggs, keep it cold and eat it soon, especially for young children, pregnant women and the elderly.

Changes from the original

"Del." is converted to dl; a knife-tip is written as half a pinch. The original also mentions "approx. 40 g" of oil beside 2 dl; we kept 2 dl and noted the discrepancy. Food safety advice is added.

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~75% of the text changedremovedadded
2 eggeplommer ½ knivsodd stk eggeplommer. 0,5 klype salt (knivsodd). 1 stor spiseskje ss vann (stor, nesten kokende). 2 del. dl olje (varm; originalen nevner også «ca. 40 gr.»). eddik (etter smak). pepper sennep. (etter smak). sennep (etter smak). Ha eggeplommene i en varm kopp — spillkum — kopp, tilsett det næsten nesten kokende vann vannet og visp dette i 2 minutter. minutter.. Ha den ca. 40 gr. varme olje oljen i beredskap og visp denne den i litt ad gangen av gangen, først i begyndelsen. Tilsettes salt små mengder.. Tilsett salt, eddik, pepper og andre krydderier efter smak. sennep etter smak.. Majonesen lages med rå eggeplommer. Bruk ferske egg, hold den kald og spis den raskt, spesielt for små barn, gravide og eldre.

Note on Modernised

«Del.» er omregnet til dl; «knivsodd» er skrevet som en halv klype. Originalen nevner «ca. 40 gr.» olje ved siden av 2 dl; vi har beholdt 2 dl og notert avviket. Mattrygghetsråd er lagt til.

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Frequently asked questions

Why warm oil?
Erken has both the water and the oil warm so the mayonnaise binds quickly.
Can I use raw eggs?
The recipe uses raw yolks; use fresh eggs and take care with vulnerable groups.

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