How is the base mayonnaise made?

See the book's other mayonnaise recipes, such as five-minute mayonnaise.

What is it served with?

Cold meat, according to the title.

Mayonnaise for cold meat

Mayonnaise for cold meat is mayonnaise made from two egg yolks with tomato purée and grated horseradish added. From Erken's Stor kokebok (1949), pp. 383-384.

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

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About the dish

A short variation on the book's mayonnaise, seasoned for cold meat.

How to make it

1
Make mayonnaise
Make mayonnaise from 2 egg yolks.
2
Stir in
Stir the tomato purée and grated horseradish into the mayonnaise.
3
Note
Mayonnaise made from raw egg yolks should use fresh eggs and be kept cold, especially for young children, pregnant women and the elderly.

Changes from the original

The recipe appears twice (pp. 383 and 384) and has been merged. The recipe itself gives no base mayonnaise; see the other mayonnaise recipes.

Time machine – what changed?

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From1949 Modernised

To1949 Modernised

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Frequently asked questions

How is the base mayonnaise made?: See the book's other mayonnaise recipes, such as five-minute mayonnaise.
What is it served with?: Cold meat, according to the title.

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