Mayonnaise Dressing

Ingredients

• ^ pint best salad oil
• 2 yolks of eggs
• I oz. flour
• I gill stock
• I y, water
• I ,, best vinegar
• I teaspoonful sugar
• ^ teaspoonful German mustard
• A pinch of cayenne
• » M M white pepper
• I tablespoonful chopped parsley

Method

1. 1

   Stir 2 tablespoonsful oil and the flour well together in a saucepan, add the water and 1 tablespoonful vinegar and stir continuously.

2. 2

   When this has boiled to a thick paste, remove from the fire and put into a basin, pouring over it a little cold water.

3. 3

   Beat the 2 yolks well, adding gradually the remainder of the oil and vinegar, then stir in 0.5 teaspoonful German or English mustard and a pinch of cayenne and of white pepper.

4. 4

   Pour the cold water off the paste in the basin, stir the latter quite smooth and mix it with the sauce just prepared, adding the sugar and chopped parsley.

5. 5

   Finally thin the mayonnaise with a little stock or cream.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 62. The excerpt below is the record exactly as published.

^ pint best salad oil. 2 yolks of eggs. I oz. flour. I gill stock. I y, water. I ,, best vinegar. I teaspoonful sugar. ^ teaspoonful German mustard. A pinch of cayenne. >» M M white pepper. I tablespoonful chopped parsley. Stir 2 tablespoonsful oil and the flour well together in a saucepan, add the water and i tablespoonful vinegar and stir continuously. When this has boiled to a thick paste, remove from the fire and put into a basin, pouring over it a little cold water. Beat the 2 yolks well^ adding gradually the remainder of the oil and vinegar, then stir in ^ teaspoonful German or English mustard and a pinch of cayenne and of white pepper. Pour the cold water off the paste in the basin^ stir the latter quite smooth and mix it with the sauce just pre- pared, adding the sugar and chopped parsley. Finally thin the mayonnaise with a little stock or cream. II. Weisse Mayonnaise. (White Mayonnaise. ) 2 oz. fresh butter. I gill oil. I ,, Tarragon vinegar. I teaspoonful sugar. I tablespoonful flour. \ teaspoonful mustard. \ gill stock. i ,, water. A pinch of pepper. Salads. 145 Put |- oz. butter and a tablespoonful flour in a sauce* pan and stir continuously, adding \ gill water. When this has boiled down to a thick paste, remove from the fire and put into a basin, pouring over it a little cold water. Cream | oz. butter, place on ice or in very cold water, and stir in the oil, drop by drop, and then the vinegar, mustard and pepper. Pour the cold water off the paste in the basin and stir the stock into it, mixing well and adding the sugar. Stir the prepared mayonnaise into it gradually and mix the whole well by continued stirring, adding salt and, if desired, a little cayenne to taste. This mayonnaise is particularly suitable with potato salad. III. Remonlade. (Rbmouladb Dressing. ) 4 hard-boiled yolks. I gill best salad oil. I ,, ,, wine vinegar \ f, stock. I raw yolk. I tablespoonful German mustard. 1 tablespoonful chopped parsley. 2 finely-chopped Sardellen. I finely-chopped shallot. Pound the yolks in a mortar, then stir into the beaten- up raw yolk. Mix in g^radually the oil, then the vinegar, stock and mustard till a thick sauce is formed. Season this with the addition of a tablespoonful of chopped parsley and a shallot and 2 Sardellen, finely chopped. IV. Rohe Bntter-Sauoe. (Uncooked Butter Dressing.) I tablespoonful chopped parsley. A pinch of salt. M » ff pepper, mustard. >> »9 19 I OZ. fresh butter. 4 raw yolks. I gill best salad oil. I „ „ vinegar. I teaspoonful capers. Cream the butter with the pepper and mustard and stir in gradually the beaten-up yolks, oil, vinegar and capers. This sauce is suitable for potato salad or a mixed salad of potatoes and celery, or of potatoes and fish. Iif6 Salate. Kopfsalat.— I. (Lbttucb or Endive Salad. — I.) t lb. picked-over lettuce. fi^Il best vinegar or lemon juice. ^ gill salad oil. A pinch of salt. A little sugar. Pick over the leaves, wash several times in cold water, diy in a cloth, being careful not to crush them, ana mix lightly with a dressing of oil, salt, a little sugar and vinegar or lemon juice. The lemon juice or vinegar should be added last. The salad may be varied by the addition of chopped parsley, chives. Tarragon, dill, or borage, or slices of fresh cucumbers, and the sugar may be omitted if preferred. It is advisable to use for salad dressing, vinegar that has been boiled and allowed to cool again. V Lettuce Salad. — II. An agreeable variation to the lettuce salad is a dressing composed of vinegar, sugar and thick sour cream substituted for the oil. Lettuce Salad. — III. Dress the lettuces with Mayonnaise Dressing No. I. Lettuce Salad. — IV. Dressthe lettuces with Salad DressingNo. IV, omitting the capers and substituting for them finely-chopped onion or chives. Oorken-Salat. (Cucumber Salad.) 2 lbs. cucumber sliced thinly. A pinch of salt. I teaspoonful sugar. \ gill vinegar. I tablespoonful chopped parsley

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