Mayonnaise

Ingredients

• 1 pt. can Wesson oil (chilled)
• V4, t-spoon red pepper
• 2 egg yolks
• 1/2 lemon (juice)
• 1/2 t-spoon salt

Method

1. 1

   Break eggs in bowl add salt and pepper.

2. 2

   Add oil slowly until 1 cup has been used, have the juice of one lemon ready and add half.

3. 3

   Continue whipping with fork adding oil and lemon until right consistency.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 37. The excerpt below is the record exactly as published.

mayonnaise, tbls. chili sauce. 1/2 t-spoon worchester sauce. 1 t-spoon chopped pimento. 1 t-spoon chopped cucumber. 1 t-spoon chopped beets. 1 hard boiled egg, chopped fine. Mix all together; add mayonnaise dressing. If higher season is liked, add a little tobasco. Serve on head lettuce. Mrs. Carlisle Smith. 74 ATLANTA WOMAN'S CLUB COOK BOOK HOLLANDAISE DRESSING. 4 tbls. olive oil. 1/2 t-spoon salt. 4 egg yolks. 1/10 t-spoon cayenne pepper. 11/2 tbls. lemon juice. 1 cup hot water. Put oil in double boiler, add beaten yolks of eggs, and season- ing. Beat together, then add slowly the hot water, stirring con- stantly until it thickens, but do not boil. Remove from the fire and continue to stir for a few minutes. It should be creamy and con- sistent. Mrs. S. L. Dabney. WHIP CREAM FRUIT SALAD DRESSING. 1 heaping tbls. butter. 1/2 cup scalded milk. 1 tbls. flour. 3 tbls. vinegar. 1/2 t-spoon salt. 2 egg yolks. 1 t-spoon sugar. 1/2 Pt- whipped cream. Pinch of mustard. Cream butter and dry ingredients and beat in egg yolk, add scalded milk slowly, and then vinegar. Cook slowly stirring con- stantly until thickens. Put in deep bowl and beat until creamy with fork. This will keep indefinitely. When ready to serve whip 1/2 pirit cream and add 3 tbls. dress- ing, beating it in well. Excellent on any combination of fruit. Mrs. M. H. Stevens. SLAW DRESSING. 1 cup vinegar. 1 egg yolk. 1 t-spoon flour. 2 t-spoon sugar. 1 t-spoon butter. 1 t-spoon salt. 1 small t-spoon mustard. Pinch of cayenne pepper. Cream butter and all dry ingredients except sugar, then add egg yolk. Gradually beat in vinegar, cook in double boiler until thick. When cool add sugar. Mrs. W. L. Northern, Norfolk, Va. EGGLESS BOILED SALAD DRESSING. % t-spoon mustard. V4, t-spoon celery salt. 1 t-spoon salt. 1 tbls. flour. 1/8 t-spoon pepper. 1 tbls. sugar. 3 tbls. vinegar. 1 cup cream. Mix dry ingredients and add cream. When smooth turn in boiling vinegar and cook until creamed. If inconvenient to use cream, % cup milk and 1/4 tbls. melted butter may be used. Mrs. T. F. Abercrombie. MAYONNAISE. 1 pt. can Wesson oil (chilled). V4, t-spoon red pepper. 2 egg yolks. 1/2 lemon (juice)

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