Mayonnaise Dressing

Ingredients

• Yolk of I hard boiled egg
• add i raw yolk
• i/^ teaspoonful of salt
• and mustard
• add vinegar or lemon juice, a small quantity

Method

1. 1

   Stir this well and add salad oil gradually, constantly beating.

2. 2

   Set in a cool place.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 7. The excerpt below is the record exactly as published.

MAYONAISE DRESSING. Yolk of I hard boiled egg, powdered, add i raw yolk, i/^ teaspoonful each of salt and mustard, a little cayenne Stir this well and add by degrees salad oil, constantly beating. When nearly done, add vinegar or lemon juice, a small quantity. Set in a cool place. Mrs. W. D. McKey. SAUCE TARTARE. One teaspoonful of mustard, 3 tablespoonfuls of SALADS AND SAUCES. 23 vinegar, i tablespoonful of melted butter, i t^aspoonful of salt, a dash of cayenne, 3 eggs beaten separately, whites added last. Cook until it thickens. When cold, add I cupful of whipped cream and some capers. Mrs. W. F. Parish. PARSLEY SAUCE. One cupful of butter, 2 tablespoonfuls of chopped parsley, juice of 2 lemons, i tablespoonful of flour, cay- enne and salt to taste. Boil a few minutes. Mrs. F. H. Radford. WHITE SAUCE. Into a frying pan put 3 tablespoonfuls of butter, i of chopped onion, i of chopped carrot, 2 of chopped celery, a bay leaf, a sprig of parsley and a sprig of thyme. Simmer slowly for ten minutes, being careful not to brown; then add 3 tablespoonfuls of flour, and stir until smooth and frothy. Draw the pan back to a cooler place and gradu- ally add a pint of white stock. Stir until smooth, and add salt and pepper. Boil for five minutes and add ^ a cupful of cream or milk. Boil up once and after strain- ing, use it. This is good for boiled fish or poultry, and is also a nice sauce in which to heat cold fish or meat. Mrs. H. p. Knapp. l/ALEUTINro VALENTINE & COAlPflNy. YMrIiISHEiO Coach and Car Varnisiies and Colors. 24 SALADS AND SAUCES. TOMATO SAUCE. Stew fresh or canned tomatoes until tender, then pass through a fine sieve. Return to saucepan, add i tablespoonful of flour and i of butter, rubbed together. Add yz cup of stock or milk. Salt and pepper to taste. Simmer 25 minutes. Fine with veal cutlets. Mrs. a. E. Taylor. SAUCE PIQUANTE. Beat to a cream ^ cup of fresh butter; stir it over the fire until melted, adding finely chopped parsley and chives, and finishing with i tablespoonful of tarragon vinegar. Mrs. E. M. Dunbar. CARAMEL SAUCE. One tea cup of brown sugar and ^ a cup of butter, put in a warm skillet and let it melt gradually, then boil until almost candy. Have ready 2 tablespoonfuls of flour, dissolved in a little cold water; pour a pint of boiling water over the candy, then add as much of the flour to make it the consistency you like. Flavor with vanilla. Mrs. W. H. French. FOAMY SAUCE. FOR STEAMED PUDDINGS. Stir together ^ cup of butter, i cup of powdered sugar, I teaspoonful of vanilla, 2 tablespoonfuls of wine or fruit juice. Just before serving add y^ cup of boiling "Use Imperial French Poultry Seasoning." SALADS AND SAUCES. 25 water; stir well, then add the beaten white of i egg and beat until foamy. Miss Edith A. Stevens. PUDDING SAUCE. One-third cup of butter, i cup of sugar, yolks of 4 eggs; cook until ropy, then add the whites of eggs, well beaten. Flavor with vanilla and serve hot. This is delicious with cottage pudding or any steamed pudding. Mrs. G. D. Cook. SABYLLON MRS. HENDERSON. Beat well 2 yolks and i whole egg with 5^ teacup of sugar in a pan; set in boiling water; add )^ teacup of sherry wine, beating briskly until it thickens. Remove from the fire and add a little lemon juice. Mrs. J. P. MoNTROSs. SAUCE FOR BOILED TONGUE. Brown i tablespoonful of butter, add i tablespoon- ful of flour and brown, add ^ pint of stock, stir until it boils; take from fire, add )^ teaspoonful of salt,

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