Mayonnaise

Ingredients

• 1 egg yolk
• 3^ teaspoon salt
• juice of 3^ lemon
• 34 teaspoon mustard
• }/2 pint ohve oil

Method

1. 1

   Have oil, bowl and egg ice-cold before mixing.

2. 2

   Stir dry ingredients into egg.

3. 3

   Add the oil drop by drop, stirring constantly.

4. 4

   When oil is half used, add a little lemon juice to thin.

5. 5

   Then stir in alternately, the remaining oil and lemon juice.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 33. The excerpt below is the record exactly as published.

Mayonnaise Stir together two tablespoons flour and two tablespoons olive oil. Add one cup hot water and stir until smooth. Beat in the yolks of two eggs and cool. Squeeze one-half lemon and add enough vinegar to make one-fourth cup. Add one teaspoon salt, one-half teaspoon mustard, a little red pepper. Add this to the first mixture and gradually stir in one cup olive oil until smooth. Mariel Jones (Kappa). Mayonnaise 1 teaspoon dry mustard 34 teaspoon salt juice of Yi lemon 1 egg 2 teaspoons oUve oil Have bowl and egg very cold. Beat hard with dover egg beater. Add two spoons of oil, beat hard, then add the oil faster till a cup has been used. Leonora Mann (Lambda). Mayonnaise Dressing yolks 3 hard-boiled eggs 1 cup oil yolks 3 raw eggs salt, mustard, red pepper and vinegar to taste Mash cooked yolks until free from lumps. Add salt, mustard and pepper to taste, then the yolks of the raw eggs. Beat thoroughly. Add oil, all at once, beating while it is being poured in. Beat until smooth, then add one tablespoon vinegar or more as desired. The beauty of this recipe is that it is not necessary to add oil drop by drop. Henrietta Stratton Jaquette (Xi). Mayonnaise Sauce Put the yolks of two eggs in a bowl, add one-half teaspoon English mustard (powdered) , a pinch of salt, a little cayenne pepper, and a few dashes of vinegar. Work this together with a wooden spoon for a minute or two, then add gradually, one-half pint of olive oil, pouring it in very slowly at the beginning. If the dressing gets too thick add a few more dashes of vinegar to it, working it all the time vigorously so as to obtain a thick sauce at last. Finish with the juice of one-half a lemon. Keep in a cool place. Marion Brest (Lambda). 82 DELTA GAMMA COOK BOOK Mayonnaise Dressing (Reliable) yolks of 2 eggs 2 tablespoons boiling water 3^ teaspoon salt 1 cup olive oil 3^ teaspoon mustard lemon juice or vinegar Beat yolks of eggs. Add salt, and mustard to taste. Add boiling water. Add olive oil, at first drop by drop, beating constantly. Finally add juice of one lemon or less, according to taste. Vinegar may be used. The mixture will thicken when about three-fourths of a cup of oil has been beaten in. Ethel Rockwood Phillips (Lambda). Mayonnaise 1 tablespoon corn starch 3^ cup lemon juice 1 teaspoon salt 1 egg yolk Y2 cup cold water 1 cup olive oil Cook corn starch, salt, water and lemon juice in double boiler until thick and clear. Cool, add beaten yolk and oil. Margaret Benton Eichhorn (Lambda). Mayonnaise (Cooked) 3 small tablespoons flour }/i cup vinegar 3 small tablespoons oil, mixed ^ cup water Cook the above until it boils and becomes a thick mass — then add it gradually to the beaten yolks of three eggs, beating con- stantly while adding. Add one tablespoon boiling water, add drop by drop one cup of oil beating constantly. Season with lemon, mustard, etc. Gail H. Luther (Lambda). Mayonnaise 1 egg yolk 3^ teaspoon salt juice of 3^ lemon 34 teaspoon mustard }/2 pint ohve oil

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