Mustard Herring Without Cream

Ingredients

• 1.herrings, 8–12; soaked overnight in cold water; water changed a few times; filleted and skinned
• 2.500 millilitre white vinegar, for brine
• 3.15 millilitre mustard powder, dry
• 4.310 millilitre sugar
• 5.7 bay leaves
• 6.8 black peppercorns, whole
• 7.2 garlic, 2 big cloves; minced
• 8.8 egg yolks, beaten in mixer with whisk until thick and creamy
• 9.250 millilitre mayonnaise, folded in at end
• 10.1.25 millilitre black pepper, freshly ground; mixed through at end
• 11.onions, 4–5; sliced; for layering

Method

1. 1.Soak the herring overnight in cold water. Change water a few times to remove saltiness.
2. 2.Combine vinegar, mustard powder, sugar, bayleaves, peppercorns and garlic. Bring to the boil and remove from stove.
3. 3.Beat egg yolks in mixer with whisk until thick and creamy. Strain the vinegar mixture and slowly add to the yolks, beating all the time.
4. 4.Place mixture in double boiler on stove. Cook slowly till sauce thickens — approx 15 minutes. Then place directly on heat and bring to the boil. Remove from heat immediately.
5. 5.Fold in the mayonnaise. Mix through pepper and leave to cool.
6. 6.If necessary, add an extra ¼ cup vinegar to get right consistency. Mix well.
7. 7.Place alternate layers of herring and onions in a dish. Pour over sauce and refrigerate for a few days.

Notes

• A richer, more substantial sauce than the cream-based Mustard Herring — egg yolks and mayonnaise give a thick, coating consistency.
• The double boiler method for the egg-yolk sauce prevents curdling.
• Note: an identical recipe appears twice in the scan — only one copy retained.