Cooked Mayonnaise Dressing

Ingredients

• four tablespoonfuls of boiling vinegar
• two whole eggs
• a tablespoonful of butter
• two teaspoonfuls of Seasoning No. 2
• one cup of whipped cream

Method

1. 1

   Pour boiling vinegar over beaten eggs, stir, and cook in a saucepan until thick.

2. 2

   Add butter and mix.

3. 3

   When cold, add whipped cream.

Nutrition per serving

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 128. The excerpt below is the record exactly as published.

Cooked Mayonnaise Dressing. — Pour four tablespoon- fuls of boiling vinegar over two whole eggs, or the yolks of four eggs, which have been well beaten, stirring the mixture while adding the vinegar. Put in a small sauce- pan over the fire, and cook slowly, stirring constantly, until the mixture is thick and creamy. Remove from the fire, add a tablespoonful of butter, and stir until per- fectly mixed. To each cup of dressing add two tea- spoonfuls of Seasoning No. 2. When cold add an equal quantity of whipped cream, and use wherever oil mayonnaise dressing would be suitable, or mix to- gether equal portions of the two dressings, and use wherever either would be suitable. This cooked dressing may be put in glass jars or tumblers and kept an indefinite length of time. The whipped cream should be added just before the dressing is used. Cream Dressing. — To one cup of White Sauce No. 2 add gradually four tablespoonfuls of vinegar or lemon juice, and, when perfectly cold, beat into it one cup of whipped cream

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