French Dressing

Ingredients

• One-half t salt
• }i t mustard
• }i t pepper
• dash cayenne
• 6 T olive oil
• 6 T lemon juice or vinegar

Method

1. 1

   Mix salt, mustard, pepper, and cayenne.

2. 2

   Slowly add lemon juice or vinegar to the oil and seasoning mixture.

3. 3

   Serve cold.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 99. The excerpt below is the record exactly as published.

French Dressing or Mayonnaise. Mayonnaise Dressing Mix I t mustard, i t salt, i t powdered sugar and a dash of cayenne with the yolks of 2 eggs ; then add, a few drops at a time, i^ c olive oil. As the mixture thick- ens thin with 2 T lemon juice or 2 T vinegar, a few drops at a time at first, alternating with the oil. If desired, add ^ c cream, beaten stiff, or the whites of 2 eggs stiffly beaten, just before serving. In making Mayonnaise have the ingredients cold; if necessary set in ice water; work quickly, using a wooden spoon during the first part of the process, then a Dover egg-beater as the Dressing gets thick and heavy. If it begins to separate, break the yolk of an egg into another bowl and slowly beat the separated mixture into that. Imperial Cream Beat I quart of double cream stiff, add ^c powdered sugar and 34 t salt; beat well. Cut and fold in 2 c dry cake crumbs and i c each candied pine-apple, cherries and nuts, cut fine. Set on the ice and serve very cold in sherbet glasses. Salted Almonds Blanche yi pound of almonds according to directions given below : Process I : Place on a shallow pan in the oven, stir occasionally until a rich, golden brown. Remove from the oven, add i T butter and >4 t sah. Stir well and turn out on brown paper. Process II : Heat fat to 380 Fahr., or hot enough to brown bread in 20 seconds. Put the nuts into a frying basket and lower into the hot fat until golden brown. Turn out onto brown paper and dust with salt. 178 LESSONS IN COOKING Process III: Saute the nuts in 2 T butter until golden brown. Sprinkle with salt and turn out onto brown paper to dry. French Dressing One-half t salt, }i t mustard, }i t pepper, dash cayenne, 6 T olive oil, 6 T lemon juice or vinegar

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