Mayonnaise

Ingredients

• yolk 1 raw egg
• A teaspoon salt
• dash cayenne
• a few drops of tabasco
• a teaspoon Worcestershire sauce
• 1 cup olive oil
• About 3 tablespoons lemon juice
• 2 of vinegar

Method

1. 1

   In a bowl, put yolk of raw egg, add salt, cayenne, tabasco, and Worcestershire sauce, stir until thick.

2. 2

   Add olive oil gradually until mixture thickens.

3. 3

   Thin with lemon juice or vinegar as needed.

4. 4

   Keep covered and on ice until needed.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 72. The excerpt below is the record exactly as published.

yolk 1 raw egg, add A teaspoon salt and dash cayenne, a few drops of tabasco and a teaspoon Worcester¬ shire sauce, stir with fork till very thick. Add few drops olive oil and stir; add more oil, few drops at a time, until mixture balls on fork. Thin with few drops lemon juice or vinegar, then add more oil. Alternate in this way until 1 cup olive oil is used and dressing is thick and glossy, like a jelly. . About 3 tablespoons lemon juice or 2 of vinegar will be needed, according to its acidity. Always stir in the same direction. Keep covered and on ice until needed. French Dressing. — Mix A teaspoon salt, dash white pepper, and 3 tablespoons olive oil. Stir for few minutes, then gradually add 1 tablespoon vinegar, stirring rapidly until mix¬ ture is slightly thickened and vinegar cannot be noticed. Mixture will separate after about 20 minutes. * Boiled Dressing. — 3 beaten eggs, 1 cup rich milk, % teaspoon dry mustard, 2 tea¬ spoons salt, 2 dashes cayenne, 2 tablespoons olive oil or melted butter, A cup vinegar. Cook in double boiler till thick as custard. Strain and keep in cold place. Cream Dressing. — 1 cup cream, 1 table¬ spoon flour, 3 tablespoons vinegar, 2 table¬ spoons butter, A teaspoon powdered sugar, 1 teaspoon salt, A teaspoon pepper, V2 teaspoon dry mustard, whites 2 eggs. Cook in double boiler, stirring constantly, and adding whipped whites just before taking from fire. Celery Salad. — 2 bunches celery, 1 table¬ spoon salad oil, 4 tablespoons vinegar, 1 small teaspoon fine sugar, pepper and salt to taste. Wash and scrape celery ; lay in ice-cold water until dinner-time. Then cut into inch lengths, add above seasoning. Stir well to¬ gether with fork and serve in salad-bowl. Chicken Salad. — Cut cold roast or boiled chicken in small dice, add A as much blanched celery cut fine, season with salt and pepper. Mix with French dressing and set away for an hour or more. Just before serv¬ ing stir in some mayonnaise

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