Mayonnaise Dressing

Ingredients

• 1 teaspoonful mustard
• 2 egg yolks
• 1/2 teaspoonful salt
• 1 cupful olive oil, chilled
• 3 tablespoonfuls vinegar or lemon juice
• Cayenne

Method

1. 1

   Mix the dry ingredients with the egg yolks until well blended.

2. 2

   Then add the oil, drop by drop, beating it constantly.

3. 3

   When it begins to thicken, add a little of the vinegar; then the remainder of the oil (in small quantities) and the vinegar, alternately.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 105. The excerpt below is the record exactly as published.

Mayonnaise Dressing from olive oil and eggs. If one understands that the olive oil must be divided into globules, and that each globule must be coated with egg, the preparation of salad dressing becomes interesting and successful. It is evident 258 VEGETABLES WITH SALAD DRESSING 259 that the fat should be added to the egg slowly — drop by drop — and should be beaten while being added. The oil should be cold so that the fat globules will not " run together." Since emulsion of fat is one of the processes of digestion, it would seem that fat in emulsified form would be most readily digested. This is true of some emulsified fats, — the fat of milk is one of the most readily digested. But when an emulsified fat is intimately mixed with protein as in Mayonnaise Dressing, the digestion of fat is retarded. MAYONNAISE DRESSING J teaspoonful mustard 2 egg yolks \ teaspoonful salt 1 cupful olive oil, chilled Cayenne 3 tablespoon fuls vinegar or lemon juic

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