Boiled Mayonnaise Dressing

Ingredients

• Eggs, 2.
• Olive oil, 3 tablespoons.
• Salt, 1/2 tablespoon.
• Milk, 1/2 cup.
• Mustard, 1/2 tablespoon.
• Vinegar, 1/2 cup.
• Sugar, 1 scant tablespoon.
• Cayenne, a few grains.

Method

1. 1

   Mix and sift salt, sugar and mustard and stir thoroughly into the well beaten eggs.

2. 2

   Beat oil in with an egg beater, also milk and vinegar, and add cayenne.

3. 3

   Cook in a double boiler 0.5 hour, beating frequently with the egg beater.

4. 4

   Cool and chill.

Nutrition per serving

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 114. The excerpt below is the record exactly as published.

BOILED MAYONNAISE DRESSING. Eggs, 2. Olive oil, 3 tablespoons. Salt, y2 tablespoon. Milk, y2 cup. Mustard, y2 tablespoon. Vinegar, y2 cup. Sugar, 1 scant tablespoon. Cayenne, a few grains. Mix and sift salt, sugar and mustard and stir thoroughly into the well beat. -n rugs. Beat oil in with an egg beater, also milk ;nid vinegar, and add cayenne. Cook in a double boiler Vi; hour, beating frequently with tlir egg beater. Cool and chill. .17. E. E., ftrookline. 250 SALADS AND SALAD DRESSING. SALAD CREAM. Eggs, 2. Salt, 1 saltspoon. Mustard, 1 teaspoon. Paprika, a shake. Flour, 1 teaspoon. Vinegar, y2 cup. Sugar, 3 teaspoons. Cream, y2 cup. Butter, 1 tablespoon. Mix together dry ingredients, add eggs, slightly beaten, then the vinegar, cream and butter. Cook in double boiler till the consistency of cream. Mrs. H. B. C., East Boston. RUSSIAN SALAD DRESSING. Mayonnaise, 1 pint. Chopped peppers, % cup. Chilli sauce, y2 cup Chopped capers, 1 pound. Minced chives, y% tablespoon. Season mayonnaise with tarragon vinegar and a little mustard, add remaining ingredients and mix well. Carrie. BOILED DRESSING. Milk, y2 pint. Butter, 1 tablespoon. Flour, 1 heaping tablespoon. English mustard, 1 tablespoon. Salt, a pinch. Vinegar, 1 tablespoon. Heat milk to boiling point, add flour blended in a little cold milk, salt and butter and boil till thick, stirring constantly to avoid burning. Set aside till entirely cold. Just before serving blend mustard and vinegar and add to white sauce. FRENCH DRESSING. Vinegar, 1 tablespoon. Salt, y2 teaspoon. Oil, 3 tablespoons. Pepper, 14 teaspoon. Cayenne or paprika, a dash. Mix salt, pepper and oil, then stir in very slowly the vinegar, beating all the time with a fork till it becomes light and a little thickened. Then add a dash of paprika or cayenne. Half tarragon vinegar may be used if desired. SALADS AND SALAD DRESSING. 251 CALIFORNIA FRENCH DRESSING. Olive oil, 4 tablespoons. Powdered sugar, 1/2 teaspoon. Grapefruit juice, 2 tablespoons. Salt, y2 teaspoon. Paprika, y± teaspoon. Mix ingredients in order given, put in a glass jar, chill and shake thoroughly before using. Serve with a fruit salad. COLESLAW DRESSING. Egg, 1. Pepper, a dash. Sugar, 1 tablespoon. Vinegar, y2 cup. Salt, y2 teaspoon. Butter, 1 dessertspoon. Beat egg well, add sugar, salt, pepper and vinegar and bring all to boiling point. Remove from fire and add butter. Pour hot over finely shredded cabbage. SOUR MILK SALAD DRESSING. Eggs, 3. Sugar, 2 tablespoons. Mustard, 1 teaspoon. Melted butter, 2 tablespoons. Salt, 2 teaspoons. Sour milk, 1 cup.

Cook this with the app: pantry check, scaling, and the assistant.