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Mayonnaise for salads

Erken's mayonnaise for salads (1914): a cooled roux-based sauce of butter, flour, and bouillon, with 5 egg yolks, mustard, salt, and pepper added, then vinegar and oil drop by drop, stirred until glossy.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 350 (falt i det fri)

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About the dish

A 'mock' mayonnaise with a cooked flour base, used for salads where a more economical and longer-keeping dressing than pure egg mayonnaise was desired.

How to make it

  1. 1

    Make the roux base

    Melt the butter, stir in the flour, and thin with the bouillon. Boil until it forms a thick sauce.

  2. 2

    Cool

    Take the sauce off the heat and stir it until it is completely cold.

  3. 3

    Stir in the rest

    Add the egg yolks, salt, pepper, and mustard, then the vinegar and oil drop by drop while stirring.

  4. 4

    Stir until glossy

    Stir the sauce with a wooden spoon until it takes on a glossy appearance. Use cold for salads.

Changes from the original

Units modernized: del. → dl, gr. → g, tablespoon → tbsp, teaspoon → tsp. Note that the egg yolks here are not heat-treated; modern kitchens should use fresh eggs or heat the sauce to 72 °C (160 °F).

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 387)~74% of the text changedremovedadded
60 g smør. gr. smør 40 g hvetemel. gr. hvetemel 3 dl buljong. del. buljong 5 stk eggeplommer. eggeplommer salt 5 ss matolje. 1 ss eddik. spiseskjeer kronolje 1 ts sennep. spiseskje eddik 1 knivsodd pepper. salt (etter smak). Smelt smøret, rør inn melet og spe pepper 1 teskje sennep Smøret smeltes, irøres melet, spis med buljongen. Kok opp buljongen, kokes til en tykk saus.. Ta sausen saus. Sausen tas av varmen og rør i den røres til den er helt kald.. Tilsett kold, tilsettes eggeplommene, salt, pepper og pepper, sennep, og deretter eddik og olje dråpevis mens du rører.. Rør sausen dråpevis. Sausen røres med tresleiv en teskje til den får et blankt utseende. Bruk kald til salater.

Note on Modernised

Enheter modernisert: del. → dl, gr. → g, spiseske → ss, teske → ts. Merk at eggeplommene her ikke varmebehandles; moderne kjøkken bør bruke ferske egg eller varme sausen til 72 °C.

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Frequently asked questions

What distinguishes this mayonnaise from ordinary mayonnaise?
It is built on a thick, cooked base sauce of butter, wheat flour, and bouillon (60 g butter, 40 g flour, 3 dl bouillon). Only when the sauce is completely cold are the egg yolks and seasoning stirred in, and the oil added drop by drop.
Why must the sauce be cold before the egg yolks are added?
The recipe says the sauce is taken off the heat and stirred until cold. If it is warm, the egg yolks will coagulate and the sauce will curdle instead of becoming glossy and smooth.
How do I know the mayonnaise is done?
It is stirred with a wooden spoon until it takes on a glossy appearance. The oil (5 tablespoons) should be added drop by drop, along with 1 tablespoon vinegar, salt, pepper, and 1 teaspoon mustard.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 350. It is intended for salads and makes about 8 servings.

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