Mayonnaise Dressing

Ingredients

• the yolk of a raw egg
• a gill of olive-oil
• a little salt
• a teaspoonful of French mustard
• a tablespoonful of cider vinegar

Method

1. 1

   Chill the yolk, add salt and olive oil drop by drop while stirring.

2. 2

   When creamy, add mustard and vinegar, stirring constantly.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 13. The excerpt below is the record exactly as published.

1 tablespoonful of cider vinegar, a little paprika, and salt to taste. Place on the ice till wanted. ASPIC SAUCE Eub smooth the yolks of three hard-boiled eggs ; add 1 ounce of salt, a quarter of a pint of oil — by degrees — till it becomes thick; then add 1 teaspoonful of anchovy essence and 2 tablespoonfuls of tarragon vinegar. Mix well and set on the ice. CREAM DRESSING To the juice of 1 lemon add 2 tablespoon- fuls of drawn butter, 1 teaspoonful of French mustard, the beaten yolks of three raw eggs, 2 tablespoonfuls of cream, and salt to taste; beat smooth and set in a bain-marie until it becomes a thick cream. CUCUMBER DRESSING Kemove the seeds from two large cucum- bers ; grate and drain ; add to them 1 table- spoonful of finely chopped fresh red pepper, and mix with half a pint of mayonnaise dressing. COLD SAUCES AND DRESSINGS 53 DUTCH SAUCE Grate a cupful of horseradish; boil in a quarter of a pint of water ; strain the water into 3 ounces of butter rubbed smooth with 3 ounces of flour; add to the horseradish, and stir to a smooth paste; add 2 table- spoonfuls of cream, and the yolks of 6 eggs well beaten, with 3 tablespoonf uls of cider vinegar ; salt to taste. GBEEN SAUCE Take equal quantities of tarragon, chervil, and cress ; wash well ; add the yolks of 4 hard-boiled eggs and 2 anchovies ; pound all the ingredients well in a mortar; strain through a very fine sieve, and add olive-oil and lemon-juice as in making mayonnaise ; season with pepper, salt, and mustard. HOESERADISH SAUCE Wash and scrape clean a large root of horseradish ; grate fine. Put in a dish, and add 2 teaspoonfuls of sugar, 3 tablespoon- fuls of stock, 2 tablespoonfuls of vinegar, and salt ; mix well together until the sugar 64 COLD DISHES FOR HOT WEATHER is dissolved. This sauce will keep good for two or three weeks. MINT SAUCE Wash, pick, and mince the mint ; place in a sauce-bowl with some sugar and vinegar ; stir until the sugar is dissolved. MAYONNAISE DRESSING Chill the yolk of a raw egg on ice ; then put the yolk on a very cold plate, and add a little salt and a gill of olive-oil

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