Mayonnaise Dressing

Ingredients

• one-half teaspoon of salt
• one-half teaspoon of mustard
• a speck of cayenne
• one tablespoon of lemon juice
• one tablespoon of vinegar
• one cup of oil

Method

1. 1

   Mix salt, mustard, cayenne, lemon juice, and vinegar.

2. 2

   Beat egg yolk, slowly add oil while mixing until thickened.

3. 3

   Gradually mix in the other mixture.

Nutrition per serving

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 44. The excerpt below is the record exactly as published.

one-half teaspoon of salt, a dash of pepper, olie tablespoon of fine chopped parsley, and turn out to cool. When cold form into small cylindrical cro- quettes, dip into egg, then in bread-crumbs, and fry in hot, deep fat. Drain and garnish with parsley. ioo Home Science Cook Book, Salads and Salad Dressings. MEAT salads are suitable for the substantial dish for a family luncheon, especially in warm weather. A salad for dinner should always be of some light vege- table, like lettuce, chicory, celery, etc., prepared with a French dressing. The use of salads for winter foods seems wholly in- appropriate to some persons, for they argue that it is not natural for green plants to grow in winter, and, therefore, such things are not suitable for food at that season. But with our artificial manner, of living we require green food in winter almost as much as in summer. Even without lettuce or celery, palatable salads can be made from the standard vegetables and fruits which we have practically all the year, like the apple, cab- bage, potato, onion, and canned tomato. French Dressing. Use two or three tablespoons of oil to one of vinegar or lemon juice, season with salt and pepper, and mix thoroughly, adding the vinegar gradually. Tarragon vinegar may be used, or a few drops of onion juice. Mayonnaise Dressing. Mix together one-half teaspoon each of salt and mus- tard, a speck of cayenne, and one tablespoon each of lemon juice and vinegar. In another bowl beat the yolk of an egg slightly with fork or wooden spoon, and drop in the oil slowly ; as it thickens add a little of the other mixture. The process will be more rapid if Salads and Salad Dressings. 101 to' utensils and materials are cold. Continue till one cup of oil

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