Mayonnaise Dressing

Ingredients

• Yolk of 1 egg
• 1/2 teaspoon salt
• 1 cup oil
• 2 teaspoons vinegar or lemon juice
• 1/2 teaspoon mustard
• Dash of red pepper

Method

1. 1

   Beat the egg in a cold dish with a silver or wooden fork.

2. 2

   If the weather is very warm, place the dish in a larger vessel filled with chopped ice.

3. 3

   When the egg is beaten, add the seasoning and the oil, drop by drop, being careful to beat well without reversing the motion for fear of curdling.

4. 4

   When the dressing thickens, begin adding the vinegar drop by drop.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 72. The excerpt below is the record exactly as published.

MAYONNAISE DRESSING Yolk of 1 egg V2 teaspoon salt 1 cup oil Dash of red pepper 2 teaspoons vinegar or lemon juice V2 teaspoon mustard Beat the egg in a cold dish with a silver or wooden fork. If the weather is very warm, place the dish in a larger vessel filled with chopped ice. When the egg is beaten add the seasoning and 193 <5AT A"nQ Planned for a viALtAUO Family of Four the oil, drop by drop, being careful to beat well without reversing the motion for fear of curdling. When the dressing thickens begin adding the vinegar drop by drop. Then add more olive oil, then more acid, continuing until all are consumed. Be sure to have all the ingredients and dishes as cold as possible. If the mixture should curdle, begin Immediately with a fresh egg in a fresh dish, and when It is well beaten add carefully the curdled mixture, drop by drop. COLORED MAYONNAISE To color Mayonnaise green add one tablespoon of ravigote herbs to the finished dressing; or chop parsley leaves very fine; pound them in a small quantity of lemon juice; strain and add the juice to the dressing. To color Mayonnaise red rub one scant tablespoon of lobster coral through a fine sieve and add it to the dressing. WHITE MAYONNAISE To make white Mayonnaise follow the ordinary directions, using lemon juice instead of vinegar, omitting the mustard and adding, when finished, a half cup of whipped cream or half an egg white beaten very stiff. COOKED DRESSING (MOCK MAYONNAISE) 1 cup milk 1 teaspoon ilour 1 tablespoon butter 1 egg 2 teaspoons mustard 1 tablespoon vinegar 2 teaspoons sugar 1/2 teaspoon salt

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