Why must the oil be added drop by drop?

So that the egg yolk emulsifies the oil into a thick, stable mayonnaise. If it goes too fast, the mixture separates.

What do I do if the mayonnaise separates?

Start over with a fresh egg yolk in a clean bowl and slowly stir the separated mayonnaise into it, drop by drop.

Real Mayonnaise

Real mayonnaise from 1900: 1 egg yolk stirred with salt until stiff, about 2 dl oil added drop by drop, 1 tsp vinegar, white pepper. If it separates, start over with a new yolk. A raw emulsion.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 181 (falt i det fri)

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About the dish

Klassisk kald, emulgert majones bygget på råegg og olje, slik den ble laget for hånd rundt 1900. Krever tålmodighet: oljen må i dråpevis for at emulsjonen skal holde. Fra saucekapittelet i Erken & Caroline Steens «Kogebog for skole og hjem» (1900).

How to make it

1
Stir the yolk
Stir the egg yolk with the salt in a bowl using a wooden spoon until it is thick and stiff.
2
Drip in the oil
Drip in the oil drop by drop while stirring constantly, then the vinegar in the same way. Add the oil slowly enough for the mixture to stay together.
3
Rescue a separated mayonnaise
If the mayonnaise separates, start with a new egg yolk in a clean bowl and slowly stir the separated mayonnaise into it.
4
Season
Add white pepper and season to taste.

Changes from the original

Mål modernisert til metriske enheter (theske→ts). Ingen priser oppgitt i originalen. «Madolje» tolket som nøytral matolje/salatolje. Fremgangsmåte gjengitt i moderne norsk uten endring av metode.

Time machine – what changed?

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

From1900 Modernised

To1900 Modernised

Modernised → 1900 (proofread, p. 181)~83% of the text changedremovedadded

Mayonnaise, ægte. 1 ~~stk eggeplomme. salt (en knivsspiss).~~ æggeblomme, 1 knivsod salt, ca. 2 ~~dl matolje (cirka; nøytral salatolje).~~ dcl. madolje, 1 ~~ts eddik. hvit pepper (en knivsspiss). Rør eggeplommen~~ theske eddike, 1 knivsod hvid peber. Æggeblommen røres med saltet i en bolle med en ~~tresleiv~~ træske, til den er ~~tykk og stiv.. Dryppes oljen i dråpevis~~ stiv, idryppes under ~~stadig omrøring, deretter eddiken på samme måte. Ha oljen i sakte nok til at massen holder seg samlet..~~ omrøren draabevis oljen, ligeledes eddiken. Skiller ~~majonesen seg, begynn~~ den sig, maa man begynde med en ny ~~eggeplomme i en ren bolle~~ æggeblomme og ~~rør~~ langsomt røre den skilte ~~majonesen langsomt inn i den.. Tilsett hvit pepper og smak til.~~ mayonnaise i. Tilsættes peber.

Note on Modernised

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Frequently asked questions

Why must the oil be added drop by drop?: So that the egg yolk emulsifies the oil into a thick, stable mayonnaise. If it goes too fast, the mixture separates.
What do I do if the mayonnaise separates?: Start over with a fresh egg yolk in a clean bowl and slowly stir the separated mayonnaise into it, drop by drop.

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