The definition of mayonnaise according to the
Food and Drug Administration is: "Mayonnaise,
Mayonnaise Dressing, Mayonnaise Salad Dressing, is
a semisolid emulsion of edible vegetable oil, egg yolk
or whole egg, and vinegar or lemon juice, with one
or more of the following: salt, and other seasonings
commonly used✪ Mayonnaise in its preparation, sugar and/or dex¬
trose. The finished product contains not less than
50 per cent of edible vegetable oil.
Mayonnaise has been known for centuries, and
there are many legends concerning its origin. One
of these states that it was first made in Bayonne,
France, and therefore originally was spelled "Bayon-
naise.” Bayonne is now celebrated for its salad oil, a
fact which lends interest to this story. Another tale
of its origin says that this dressing was first made with
cream instead of with oil. One day the Due de
Mayenne was having a dinner party, when the chef
discovered the cream was sour. In his desire to please
his master, he prepared the dressing with an oil. The
result was a sauce of new and delicate flavor, and it
was then named after the host at whose table it was
first served.
[164]
Moc\ mayonnaise : An emulsifying agent
other than egg is used, such as evaporated
milk, gelatin, or starch paste. (Such dress¬
ings must be labeled "salad dressing" on
the market.)
II. Cooked Salad Dressings. These dressings
consist of a liquid (milk or water and vinegar)
thickened with egg or starch or both, to hold
the fat in suspension. The usual seasonings are
used. (When these dressings are made commer¬
cially they must be labeled "Salad dressing.")
1. True custard basis (all the thickening is
done with egg, either yolk or whole egg).
2. Cheap custard basis (both starch and egg
are used). This is the most usual way of making
a cooked dressing.
Methods and Proportions. The amount
and form of fat, the relative amount of acid
used, and the methods of combining vary
with the kind of dressing. French dressings,
mayonnaise, and cooked salad dressings are
discussed here.
French Dressings. French dressings are
mixtures of fat, acid, and seasonings, which
are combined by beating or shaking just
before using. The beating or shaking breaks
up the fat into small globules which are
scattered through the liquid, forming an
emulsion. When this dressing stands before
use, the globules of fat run together or
coalesce and the fat and liquid separate.
Oil in water alone forms only a temporary
emulsion. The emulsion in French dressing
is slightly more stable than oil in ordinary
water, since acid reduces the viscosity of the
oil and makes it easier to form small globules.
Also, the dry seasonings, especially paprika
and mustard, are finely divided insoluble
powders which tend to remain in suspension
in liquids. They hold the fat globules apart
and retard the separation of the fat. Aside
from salt, paprika is used more than any
other seasoning.
The proportion of acid to oil varies with
taste and with the acidity of the vinegar or
Fluting a Cucumber
Page 152 · 1 recipe record on this page
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The definition of mayonnaise according to the Food and Drug Administration is: "Mayonnaise, Mayonnaise Dressing, Mayonnaise Salad Dressing, is a semisolid emulsion of edible vegetable oil, egg yolk or whole egg, and vinegar or lemon juice, with one or more of the following: salt, and other seasonings commonly used in its preparation, sugar and/or dextrose. The finished product contains not less than 50 per cent of edible vegetable oil.
Mayonnaise has been known for centuries, and there are many legends concerning its origin. One of these states that it was first made in Bayonne, France, and therefore originally was spelled "Bayonnaise.” Bayonne is now celebrated for its salad oil, a fact which lends interest to this story. Another tale of its origin says that this dressing was first made with cream instead of with oil. One day the Due de Mayenne was having a dinner party, when the chef discovered the cream was sour. In his desire to please his master, he prepared the dressing with an oil. The result was a sauce of new and delicate flavor, and it was then named after the host at whose table it was first served.
[164]
Mock mayonnaise : An emulsifying agent other than egg is used, such as evaporated milk, gelatin, or starch paste. (Such dressings must be labeled "salad dressing" on the market.)
II. Cooked Salad Dressings. These dressings consist of a liquid (milk or water and vinegar) thickened with egg or starch or both, to hold the fat in suspension. The usual seasonings are used. (When these dressings are made commercially they must be labeled "Salad dressing.")
1. True custard basis (all the thickening is done with egg, either yolk or whole egg).
2. Cheap custard basis (both starch and egg are used). This is the most usual way of making a cooked dressing.
Methods and Proportions. The amount and form of fat, the relative amount of acid used, and the methods of combining vary with the kind of dressing. French dressings, mayonnaise, and cooked salad dressings are discussed here.
French Dressings. French dressings are mixtures of fat, acid, and seasonings, which are combined by beating or shaking just before using. The beating or shaking breaks up the fat into small globules which are scattered through the liquid, forming an emulsion. When this dressing stands before use, the globules of fat run together or coalesce and the fat and liquid separate. Oil in water alone forms only a temporary emulsion. The emulsion in French dressing is slightly more stable than oil in ordinary water, since acid reduces the viscosity of the oil and makes it easier to form small globules. Also, the dry seasonings, especially paprika and mustard, are finely divided insoluble powders which tend to remain in suspension in liquids. They hold the fat globules apart and retard the separation of the fat. Aside from salt, paprika is used more than any other seasoning.
The proportion of acid to oil varies with taste and with the acidity of the vinegar or
Fluting a Cucumber
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Mayonnaise