Mayonnaise Dressing

Ingredients

• yolk of 1 raw egg
• x/4 teaspoonful salt
• a dash of cayenne
• 1 cup of olive oil
• 3 tablespoons lemon juice

Method

1. 1

   In a bowl, mix yolk, salt, and cayenne.

2. 2

   Stir in olive oil gradually until thick.

3. 3

   Thin with lemon juice as needed.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 22. The excerpt below is the record exactly as published.

Mayonnaise Dressing (Without Oil.) 2 eggs; butter, size of an egg; 1 tablespoon mixed mustard; 1 teaspoon salt; 3 tablespoonfuls of vinegar; 1 tablespoonful sugar. Beat eggs, add mustard, salt and sugar, beat again and add melted butter and vinegar. Set bowl over boiling water and stir constantly until thick and smooth. When cold, add a cupful of whipped cream. MRS. H. W. KUSENBERGER. Mayonnaise Dressing. Have dishes and ingredients very cold. In sum- mer set dish in pan of crushed ice. In soup-plate or shallow bowl put yolk of 1 raw egg, add x/4 teaspoonful salt and a dash cayenne, stir with fork till very thick. Add a few drops of olive oil and stirr; add more oil, few drops at a time until mixture balls on fork. Thin with few drops lemon juice, then add more oil. Alter- nate in this way until 1 cup of olive oil is used and dressing is thick and glossy like jelly. About 3 tablespoons lemon juice will be needed. Always stir — 69 — in the same direction. Keep covered and on ice until needed. MRS. J. A. SCHLEYER. Mayonnaise Dressing for Pressed Chicken. 3 eggs well beaten; % cup of sugar; i/^teaspoon of black pepper; a pinch of cayenne pepper; y2 tea- spoonful of mustard; 1 tablespoonful of olive oil; 1 tablespoonful of butter ; 1 cup of vinegar. Boil thick. MRS. LOUIS DIETZ. Simple Salad Dressing-. Butter, size of walnut; 2 tablespoons of sugar; 1 teaspoon mustard; 1 teaspoon salt; 1 teaspoon corn- starch; 2 eggs; 1 teacup mild vinegar. Mix butter, cornstarch, mustard and salt together; add beaten eggs and sugar; cook until thick in double boiling pan and add vinegar last. Thin with cream when wanted for use. MRS. G. L. STEBBINS. Mayonnaise Dressing. Take the yolks of 2 eggs, beat with a fork, then take x/2 cup of good fresh olive oil, add only 1 drop at a time, beat continually until all the oil is used, then add salt to taste, also a dash of cayenne

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