What is red mayonnaise made of?

Ready-made mayonnaise, 1 tablespoon strongly reduced tomato purée and paprika to taste. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 347.

How do I mix in the tomato purée?

Stir the purée in little by little into the ready-made mayonnaise, so the sauce does not separate. Then season with paprika.

Why should the tomato purée be strongly reduced?

Because a lot of liquid can make the mayonnaise thin or cause it to separate. A thick, reduced purée adds color and flavor without ruining the consistency.

What is red mayonnaise used for?

It is a cold sauce that suits cold fish, shellfish, eggs and meat, and open sandwiches and salads. Ready in about 5 minutes once the mayonnaise is made.

Red Mayonnaise

Name: Red Mayonnaise
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 dl mayonnaise (ready-made); 1 tbsp tomato purée (strongly reduced); paprika powder (to taste)

Red mayonnaise from Erken 1914: ready-made mayonnaise stirred gradually with strongly reduced tomato purée and seasoned with paprika to taste.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 347 (falt i det fri)

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About the dish

Red mayonnaise is one of Erken's color variations for the cold fish and shellfish table, tinted with strongly reduced tomato purée and seasoned with paprika.

How to make it

1
Stir in tomato purée
Stir the tomato purée little by little into the ready-made mayonnaise.
2
Season
Add paprika to taste.

Changes from the original

"Del." interpreted as deciliter. Paprika specified as paprika powder to taste. Otherwise unchanged.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 347) → Modernisert~77% av teksten endretfjernetlagt til

1 ~~del. mayonnaise~~ dl majones (ferdiglaget). 1 ~~spiseske sterkt indkokt~~ ss tomatpuré ~~paprika. Tomatpuréen røres~~ (sterkt innkokt). paprikapulver (etter smak). Rør tomatpuréen litt ~~efter~~ etter litt inn i den ~~færdige mayonnaise;~~ ferdige majonesen.. Tilsett paprika ~~tilsættes efter~~ etter smak.

Note til Modernisert

«Del.» tolket som desiliter. Paprika angitt som paprikapulver etter smak. Ellers uendret.

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Frequently asked questions

What is red mayonnaise made of?: Ready-made mayonnaise, 1 tablespoon strongly reduced tomato purée and paprika to taste. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 347.
How do I mix in the tomato purée?: Stir the purée in little by little into the ready-made mayonnaise, so the sauce does not separate. Then season with paprika.
Why should the tomato purée be strongly reduced?: Because a lot of liquid can make the mayonnaise thin or cause it to separate. A thick, reduced purée adds color and flavor without ruining the consistency.
What is red mayonnaise used for?: It is a cold sauce that suits cold fish, shellfish, eggs and meat, and open sandwiches and salads. Ready in about 5 minutes once the mayonnaise is made.

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