Mayonnaise Dressing

Ingredients

• the yolks of four fresh raw eggs
• two hard-boiled ones
• a tablespoonful of oil
• two heaping teaspoonfuls of dry table salt
• one of pepper
• one of made mustard
• two tablespoonfuls of vinegar

Method

1. 1

   Put the yolks of four fresh raw eggs, with two hard-boiled ones, into a cold bowl.

2. 2

   Rub these as smooth as possible before introducing the oil; a good measure of oil is a tablespoonful to each yolk of raw egg.

3. 3

   Introduce the oil by degrees, a few drops at a time.

4. 4

   When the oil is well mixed, add salt, pepper, and mustard.

5. 5

   Add vinegar gradually.

6. 6

   The Mayonnaise should be the thickness of thick cream when finished.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 106. The excerpt below is the record exactly as published.

MAYONNAISE DRESSING. Put the yolks of four fresh raw eggs, with two hard-boiled ones, into a cold bowl. Eub these as smooth as possible before introducing the oil; a good measure of oil is a tablespoonful to each yolk of raw egg. All the art consists in introducing the oil by degrees, a few drops at a time. You can never make a good salad without taking plenty of time. When the oil is well mixed, and assumes the appearance of jelly, put in two heaping teaspoonfuls of dry table salt, one of pepper and one of made mustard. Never put in salt and pepper before this stage of the process, because the salt and pepper would coagulate the albumen of the eggs, and you could not get the dressing smooth. Two tablespoonfuls of vinegar added grad- ually. The Mayonnaise should be the thickness of thick cream when finished, but if it looks like curdling when mixing it, set in the ice-box or in a cold 11 162 saug:es and dressings ~ salads. place for about forty minutes or an hour, then mix it again. It is a good idea to place it in a pan of cracked ice while mixing. For lobster salad, use the coral, mashed and pressed through a sieve, then add to the above. Salad dressing should be kept in a separate bowl in a cold place, and not mixed with the salad until the moment it is to be served, or it may lose its crispness and freshness. DRESSING EOR COLD SLAW. (Cabbage Salad.) Beat up two eggs with two tablespoonfuls of sugar, add a piece of but- ter the size of half an egg, a teaspoonful of mustard, a little pepper, and lastly a teacup of vinegar. Put all these ingredients into a dish over the fire and cook like a soft custard. Some think it improved by adding half a cupful of thick sweet cream to this dressing; in that case use less. vine- gar. Either way is very fine. SALAD CREAM DRESSING. No. 1. One cup fresh cream, one spoonful fine flour, the whites of two eggs beaten stiff, three spoonfuls of vinegar, two spoonfuls of salad oil or soft butter, two spoonfuls of powdered sugar, one teaspoonful salt, one-half tea- spoonful pepper, one teaspoonful of made mustard. Heat cream almost to boiling; stir in the flour, previously wet with cold milk; boil two minutes, stirring all the time ; add sugar and take from fire. When half cold, beat in whipped whites of egg ; set aside to cool. When quite cold, whip in the oil or butter, pepper, mustard and salt ; if the salad is ready, add vine- gar and pour at once over it. CREAM DRESSING. No. 2. Two tablespoonfuls of whipped sweet cream, two of sugar and four of vinegar; beat well and pour over the cabbage, previously cut very fine and seasoned with salt. FRENCH SALAD DRESSING. Mix one saltspoon of pepper with one of salt ; add three tablespoonfuls of oli

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