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)
A quick method where the yolks and oil are warmed, unlike traditional mayonnaise with cold oil.
Whisk the yolks
Put the egg yolks in a warm cup, add the nearly boiling water and whisk for 2 minutes.
Whisk in oil
Have the warm oil ready and whisk it in a little at a time, in small amounts at first.
Season
Add salt, vinegar, pepper and mustard to taste.
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.
"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.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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