Mayonnaise Dressing

Ingredients

• 1 tsp. mustard
• 1 egg (yolk)
• 1 tsp. salt
• 2 tbsp. lemon juice
• 1 tsp. powdered sugar
• 2 tbsp, vinegar
• A few grains cayenne
• 1 3^ c. olive oil

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 109. The excerpt below is the record exactly as published.

Mayonnaise dressing, — used with almost any kind of salad, but especially with egg, meat, and fish. It is not good with fruit salads. Oils for Salad Dressings. — Use only the best olive oil for salad dressings. Much of the oil sold as olive oil and under foreign labels is nothing more than a cotton-seed Fig. 39. Tomato and green pepper salad. oil made in this country. This is pure and good for many purposes, but not for salads, and is easily detected by its strong flavor. In most cases foreign labeled goods bring higher prices than home brands. Home products are usually more economical and of better quality than foreign goods, contrary to the opinion of some American women. Be sure to read all labels carefully. Preparation of Materials for Salads. — 1. Clean the greens and vegetables. SALADS 261 2. Remove all bones, skin, and fat from fish and meat. 3. Cut up materials into uniform size, not too large. 4. Chill all materials before combining. What to Serve with Salads. — Serve crisp crackers, cheese straws, small sandwiches, nutbread, or small slices of angel food spread with preserved figs and rolled as a jelly roll. APPLICATION 1. French Dressing }/2 tsp. salt 2 tbsp. vinegar J4 tsp. pepper 4 tbsp. olive oil Method. — Mix ingredients and stir until well blended and it thickens slightly. A few drops of onion juice may be added. French dressing is more easily prepared than any other, and is almost always prepared at the table, as greens soon wilt if allowed to stand in the dressing. 2. Boiled Dressing (1 egg yolk) 2 tsp. flour Dash cayenne 1 tsp. salt 1 tsp. butter 1 tsp. mustard Yolk 1 egg 1 tbsp. sugar H c vinegar Method. — Mix the dry ingredients. Heat the vinegar in double boiler, add the butter. Beat the egg yolk, add dry ingredients to egg, and then slowly the hot vinegar. Cook all, stirring constantly until the mixture thickens. Whipped cream may be added to this rule just before serving. 3. Boiled Dressing 1 c. weak vinegar 3^ tbsp. salt Yolk 6 eggs y2 tbsp. mustard 3^ c. sugar Red pepper, a pinch 1 tbsp. butter 1 c. whipped cream Method. — Heat the vinegar and butter in a double boiler. Beat yolks in a bowl slightly. Mix mustard, sugar, salt, and pepper together, and add to yolks; beat 262 DOMESTIC SCIENCE well. When vinegar is hot, pour it slowly over the beaten yolks in the bowl, stirring constantly to prevent cooking of eggs, making a smooth mixture. Return all to double boiler and cook until thick, stirring while it thickens. This dressing may be kept several days or a week if placed in glass jars and kept in a cool place. Just before using add whipped cream. (Basis for 2 girls, % rule.) 4. Mayonnaise Dressing 1 tsp. mustard 1 egg (yolk) 1 tsp. salt 2 tbsp. lemon juice 1 tsp. powdered sugar 2 tbsp, vinegar A few grains cayenne 1 3^ c. olive oil

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