Livournaise Sauce

Ingredients

• 1 cup Mayonnaise
• 1 grating Nutmeg
• 1 tablespoonful Fresh Parsley, chopped
• 8 fillets Anchovy fillets
• 2 yolks Egg yolks
• 1 pint Olive oil
• 2 tablespoonfuls Vinegar
• 2 tablespoonfuls Lemon juice
• 1/2 teaspoonful Salt
• 1/4 teaspoonful Cayenne pepper or paprika (Quantity estimated (not specified in original recipe))
• 1 teaspoonful Mustard
• 1 teaspoonful Powdered sugar
• 2 tablespoonfuls Boiling water

Instructions

1. 1In a bowl, beat the yolks of 2 raw eggs with a small wooden spoon or silver fork. Add 1/2 teaspoonful of salt, and a pinch of cayenne pepper or paprika, and mix again. Then add all of the vinegar and lemon juice, beating it in gradually with an egg-beater. When the mixture is smooth, beat in half a teaspoonful of olive oil. Continue beating in the oil, increasing the quantity added at one time to a teaspoonful, and finally to a tablespoonful, until the whole quantity (1 pint) has been used. Lastly, beat in two tablespoonfuls of boiling water, one at a time. Cover with a china or glass plate and set aside in a cool place.
2. 2To a cup of mayonnaise dressing, add a grating of nutmeg, one tablespoonful of chopped parsley, and the pulp of eight anchovies. To prepare the anchovies, wash, dry, remove skin and bones, and pound to a pulp in a mortar.