Mayonnaise

Ingredients

• 1 egg yolk
• 1 cup oil
• 1 tablespoon lemon juice or vinegar
• 1 teaspoon salt
• 1/2 teaspoon paprika

Method

1. 1

   Beat egg yolk, add seasonings, then the lemon juice or vinegar, and mix thoroughly.

2. 2

   Into this mixture drop the oil slowly, at first beating constantly.

3. 3

   When it begins to thicken, the oil may be added more rapidly.

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 21. The excerpt below is the record exactly as published.

mayonnaise and cooked dressing. The simplest type of 68 WARCOOKBOOK dressing is the French, which is made up of the two essential ingredients, fat and acid, simply mixed and well seasoned. Mayonnaise is made of these same in- gredients with either egg white or egg yolks added. Instead of the olive oil usually called for, any of the commercial vegetable oils, such as cottonseed or corn oil, may be substituted. They are less expensive than the olive oil and have the same food value. If the olive flavor is preferred use part olive oil and part substitute. There are two kinds of cooked dressing, one made from a custard foundation, the other with a cream sauce basis. The second one is the more economical, especially when eggs are expensive. Where sugar is used, equal amounts of honey or twice as much corn syrup may be substituted. WARCOOKBOOK 69 SALAD DRESSINGS FRENCH DRESSING. 2 tablespoons vinegar or lemon juice 4 tablespoons oil Yz teaspoon salt y^ teaspoon paprika Add seasonings to the oil, then beat in the vinegar or lemon juice, adding it a little at a time. French dressing may be made in quantities by placing the in- gredients in a bottle and shaking well. Although the dressing separates in standing it may be combined .again by shaking thoroughly each time just before serving. « MAYONNAISE 1 ^%^ yolk 1 cup oil 1 tablespoon lemon juice or vinegar 1 teaspoon salt Yz teaspoon paprika Method 1. Beat egg yolk, add seasonings, then the lemon juice or vinegar, and mix thoroughly. Into this mixture drop the oil slowly, at first beating constant- ly. When it begins to thicken, the oil may be added more rapidly. If too thick, then with the lemon juice or vinegar. Method 2. If all the ingredients are thoroughly chilled, the egg, seasoning, acid and oil may be put together in a bowl and combined by beating with a dover beater. This saves time and a good dressing results. 70 WARCOOKBOOK COOKED DRESSING (Custard Foundation). 4 whole eggs or 8 yolks 2 tablespoons sugar or honey, or 4 tablespoons corn syrup 1 cup vinegar or fruit juice Yz teaspoon salt Heat the liquid in the top part of a double boiler and pour slowly into the beaten eggs. Add season- ings and cook the mixture over water till thick. When cool, thin with either plain or whipped cream or beat- en ^^^ white. This dressing is especially good for fruit salads. This will make one pint. COOKED DRESSING (White Sauce Basis). 2 tablespoons flour 1 whole egg or two yolks 1 tablespoon fat 1 teaspoon salt Yz cup water mustard Yz cup vinegar paprika Yz tablespoonful sugar or syrup Melt the fat and stir in the flour. Add water slow- ly, stirring constantly. Cook directly over fire until it thickens. Then add vinegar and cook quickly until very thick. Remove from fire and add beaten ^^'g. The fat may be omitted especially if the two ^%g yolks are used, since two egg yolks contain 4-5 tablespoon of fat. This dressing is especially good for meats and vegetables. It will keep indefinitely. When used, thicken with sweet or sour cream or beaten egg whites. This will make % pint. WARCOOKBOOK 71 SAUCE TARTARS. Yi teaspoon mustard Yz teaspoon salt few grains cayenne 2 egg yolks

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