Return to listing

Almost Mayonnaise

This is adapted from Eliza Acton’s recipe for English Salad Sauce, written in the 1840s. While hers used double cream, the recipe below uses eight per cent fat fromage frais. The vote from the team when we were testing this is that it’s every bit as good as the original.

 Almost Mayonnaise

  Serves 4-6

 3 large eggs
 2 pinches cayenne pepper
 5 fl oz (150 ml) 8 per cent fat fromage frais
 4 teaspoons white wine vinegar
  Nutritional information:Per serving: 65 kcal, Fat 3.7 g, Saturates 1.1 g, Protein 6.1 g, Carbohydrate 1.8 g.
Oven temperatures and Conversions
Click here for information
There is no list of equipment specified for this recipe.

This recipe is taken from How to Cook Book Three.


First, place the eggs in a saucepan and cover completely with plenty of cold water. Bring the water up to simmering point and give them exactly 9 minutes from the time it starts boiling. Then cool them under cold, running water to stop them cooking any further. Now peel away the shells, cut the eggs in half and place the yolks only in a mixing bowl.

Add a tablespoon of cold water and pound the yolks to a smooth paste with a wooden spoon. Then add the cayenne pepper and ¼ teaspoon salt, and stir in the fromage frais, bit by bit, mixing it smoothly as you go. When it’s all in, add the vinegar, check the seasoning and add more if it needs it. If you think the mixture’s far too runny at this stage, don’t worry. Cover the bowl and leave it for a couple of hours in the fridge, after which time it will have thickened. (It should, in any case, have the consistency of thickish cream, rather than mayonnaise.)

Note: To make a low-fat Tartare Sauce, after chilling the Almost Mayonnaise, add 1 small garlic clove, chopped; ½ level teaspoon mustard powder; 1 dessertspoon lemon juice; 1 tablespoon chopped fresh flat-leaf parsley; 1 heaped tablespoon salted capers and 4 cornichons (baby gherkins), both chopped; and mix together.

Nutritional information
Per serving: 65 kcal, Fat 3.7 g, Saturates 1.1 g, Protein 6.1 g, Carbohydrate 1.8 g.


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

Foil-baked Whole Fresh Salmon with Green Herb Mayonnaise Serves 8

Foil-baked Whole Fresh Salmon with Green Herb Mayonnaise

The way I cook a salmon is extremely slowly, wrapped in foil in the oven. I cannot recommend this method highly enough. With skin and bones, head and tail intact there is not only a captured concentration of flavours, but also a guaranteed succulent




Popular topic
Latest post
Ask Lindsey... For Lesleyh
06 Oct 2015 21:07
Coffee Break Baking powder
05 Oct 2015 18:33
Food and travel Oz Holiday
14 Aug 2015 03:45
Can Anyone Help? Christmas Sprouts
06 Oct 2015 16:51
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Oven thermometer
01 Oct 2015 17:26
Gardening Indoor plants
21 Aug 2015 13:00
CMS solutions by