Mayonnaise Dressing

Ingredients

• two ice-cold eggs
• a third of a teaspoon of salt
• a dash of pepper
• a few drops of lemon-juice or vinegar
• a tablespoon of whipped or plain thick cream

Method

1. 1

   Separate the yolks from the whites.

2. 2

   Mix yolks with salt and pepper, then slowly add olive oil while stirring.

3. 3

   Alternate adding lemon juice or vinegar until desired consistency is reached.

4. 4

   Chill and add cream before serving.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 91. The excerpt below is the record exactly as published.

MAYONNAISE DRESSING Take two ice-cold eggs and separate the yolks from the whites. Into the yolks stir a third of a teaspoon of salt and a dash of pepper, and, drop by drop, olive oil, stirring continu- 164 THE HOME COOK BOOK onsly. You have now a thick mass ; add a few drops of lemon- juice or vinegar, and stir ; then oil again and stir, then lemon- juice or vinegar, till you have the quantity and consistency you wish. If it is to your taste, add onion-juice or half a tea- spoon of made mustard, or a drop or two of mint. The lemon- juice or vinegar is the thinning ingredient, and constant stir- ring is essential to successful making of the dressing. Set on the ice, and just before serving add a tablespoon of whipped or plain thick cream

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