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To Color Mayonnaise

A mayonnaise mixture colored with spinach or lobster coral.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Color Mayonnaise

Ingredients

Directions

Make the green mayonnaise

  1. Boil the spinach until tender.

  2. Drain the spinach.

  3. Cool the spinach.

  4. Squeeze the spinach dry.

  5. Pound or mash the spinach well.

  6. Add 1 spoonful of mayonnaise to the spinach.

  7. Pass the mixture through a fine sieve.

  8. Mix the sifted mixture with the mayonnaise.

Make the coral mayonnaise

  1. Pound the coral of a lobster.

  2. Pass the lobster coral through a fine sieve.

  3. Add the lobster coral to the mayonnaise.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Mayonnaise
Forms the creamy base that carries the color and flavor of the spinach and coral.
Spinach
Provides the green color when boiled, squeezed, mashed and sieved into the mayonnaise.
Lobster coral (in the method)
Provides the pink-orange color and a rich seafood flavor to the mayonnaise.

The step that matters

Squeeze the spinach dry. Excess water from cooked spinach would thin the mayonnaise and dilute its color, so the spinach must be well drained and pressed before mashing.

“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.

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