Mayonnaise

Ingredients

• three-quarters of a pint of oil
• one-quarter of a pint of vinegar
• a teaspoonful of vinegar
• a level teaspoonful of salt
• a level teaspoonful of dry mustard
• a little pepper

Method

1. 1

   Mix the ingredients to a smooth cream, then stir in salad oil and vinegar alternately until a thick paste forms.

2. 2

   If it curdles, cool it and finish mixing.

3. 3

   Keep in a cold place until needed.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 209. The excerpt below is the record exactly as published.

mayonnaise about as thick as rich cream ; then add more oil, a few drops at a time, until the thick paste is again formed ; then a little vinegar, as before ; proceed in this way, using oil and vinegar alternately, and stirring the mayonnaise constantly, until three-quarters of a pint of oil and one-quarter of a pint of vinegar have been used. When done, the mayonnaise should be like very thick cream ; if it should curdle or break during the mixing, put it in the ice-box, or in a very cold place, for half an hour, and then finish it ; if the weather is warm, place the bowl containing it in a pan of cracked ice while it is being mixed. After the mayonnaise is mixed, keep it in a cold place until it is wanted for the table. 386 PRACTICAL AMERICAN COOKERY. SALMON SALAD. For a salmon salad, mix together one part of cold boiled or canned salmon and two parts of chopped celery which has been thoroughly washed, and dried on a clean towel ; season these ingredients palatably with salt and pepper, put them into a salad-bowl, pour over them a very little salad- oil and vinegar, using about three tablespoonfuls of oil and one of vinegar to a quart of salad, and then put the mayon- naise on the top of the salad, and serve it at once. The salad may be garnished with cold hard-boiled eggs sliced or quartered, pickled beets, olives and capers, or any of these articles ; or it may be served without a garnish. CHICKEN SALAD. A good salad can be made from cold boiled or roasted chicken, cut in small pieces ; for a pint of chicken allow a large head of lettuce, thoroughly washed and torn in pieces, and a cupful of mayonnaise. To make the mayonnaise, put into an earthen bowl the yolk of a raw egg, a level teaspoon- ful of salt, a teaspoonful of vinegar, and a little pepper; stir these ingredients until they are smoothly mixed, and then gradually drop in a cupful of good salad-oil, adding it slowly, and stirring the mayonnaise constantly until it grows quite thick ; then use a few drops of vinegar to thin it a little, and after that stir in more oil ; proceed in this way until all the oil is used ; when ready to serve the salad, mix the lettuce and chicken in a salad-bowl, season them lightly with salt, pepper, oil, and vinegar, pour the mayonnaise over the salad, and serve it at once. Chicken salad is sometimes made with celery instead of lettuce, and is usually garnished with hard-boiled eggs ; cold boiled beets, capers, olives, and the small leaves of lettuce or celery are also used to garnish chicken salad. SALADS AND VEGETABLES. 387 SWEETBREAD SALAD. Blanch sweetbreads as directed in the proper recipe, and continue to boil them for fifteen minutes ; then cool and slice them. Wash for each pair of sweetbreads a head of lettuce in plenty of cold salted water, and dry it on a clean towel ; put the yolk of a raw egg in a bowl ; add to it a level teaspoonful each of dry mustard

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