Skip to main content
Main

Mayonnaise Boiled No. 2

A boiled mayonnaise made with flour, milk, sugar, mustard, eggs, vinegar, butter, salt, and pepper.

From an old cookbook · modernised transcription
By Olive M. Hulse · From a historical cookbook (Project Gutenberg) · 11 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Mayonnaise Boiled No. 2

Ingredients

Directions

Make the sauce

  1. Put a lump of butter the size of an egg in a pan and melt it.

  2. Add one tablespoonful of flour to the melted butter.

  3. Add one teaspoonful of milk or water and let the mixture come to a boil.

Add the egg mixture

  1. Mix three beaten eggs with one tablespoonful of sugar, one teaspoonful of dry mustard, and one teacupful of vinegar, salt, and pepper to taste.

  2. Stir the egg mixture into the boiling sauce.

  3. Let it boil, then set it away to cool.

Nutrition, whole recipe (rough)

845Calories
28 gProtein
26 gFat
122 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Olive M. Hulse. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + mustardtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Beaten eggs thicken the sauce as they cook and give it its body.
Butter
Melted butter forms the base of the sauce and carries the flour.
Flour
Flour cooked in the butter thickens the sauce so it becomes smooth and stable.
Vinegar
Vinegar adds the sharp acidity that gives the dressing its tang.
Sugar
Sugar balances the sharpness of the vinegar with a touch of sweetness.

The step that matters

Stirring the egg mixture into the boiling sauce. Egg proteins set when heated, so if the sauce is not boiling and the eggs are added too quickly, they can scramble into lumps instead of thickening it smoothly. Stir steadily as the eggs go in.

Swap the mustard

How well each one fits the dish's main ingredients (flour, milk, sugar, egg, vinegar, butter, pepper):

  1. Capsicumfits better
  2. Shallotfits about as well
  3. Mustardthe original
  4. Chivefits about as well

Fit is the average pairing score against flour, milk, sugar, egg, vinegar, butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes