Mayonnaise

Ingredients

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

Method

1. 1

   In a bowl, put the yolk, salt, cayenne, Tobasco, and Worcestershire sauce.

2. 2

   Stir until thick.

3. 3

   Gradually add olive oil, alternating with lemon juice or vinegar until thick and glossy.

4. 4

   Keep covered and on ice until needed.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 71. The excerpt below is the record exactly as published.

mayonnaise (see Salads). Chop very fine 1 tablespoon each of capers, olives, green cucumber pickle, and parsley. Press in a cloth till quite dry. Blend gradually with the mayonnaise. For fried or broiled fish. Maitre d’Hotel Butter. — Cream 2 table- spoons butter, add gradually Viz teaspoon salt, V| teaspoon white pepper, 1 tablespoon each of lemon juice and chopped parsley. Keep very cold. Serve with fried fish or broiled steak. Horse-radish Sauce. — Cream 2 tablespoons butter; add 2 tablespoons fresh grated horse- radish, 1 tablespoon very thick cream. Viz tea- spoon lemon juice. Keep very cold. Mint Sauce. — 1 cup chopped green mint leaves. Viz cup vinegar, V4 cup powdered sugar. Mix 1 hour before serving. ¥ Salads and Cheese MAYONNAI 'E. — Have dishes and in- gredient. very cold. If summer, set dish in pan of pounded ice. In soup- plate or shallow bowl put yolk 1 raw egg, add U teaspoon salt and dash cayenne, a few drops of Tobasco and a teaspoon Worcestershire 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 un- til 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, ac- cording to its acidity. Always stir in the same directum. Keep covered and on ice until needed. French Dressing. — Mix Vi teaspoon salt, dash white pepper, and 3 tablespoons olive oil. Stir for few minutes, then gradually add 1 ta- blespoon 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 teaspoons salt, 2 dashes cayenne, 2 tablespoons olive oil or melted butter, V<z cup vinegar. Cook in double boiler till thick as custard. Strain and keep in cold place. Cream Dressing. — 1 cup cream, 1 tablespoon flour, 3 tablespoons vinegar, 2 tablespoons but- ter, V<z teaspoon powdered sugar, 1 teaspoon salt,

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