Mayonnaise Dressing

Ingredients

• 1 tsp. salt
• cayenne
• yolks 2 eggs
• 2 tbsp. lemon juice
• 2 tbsp. vinegar
• 1 c. olive oil

Method

1. 1

   Mix dry ingredients, add egg yolks, and when well mixed, add 1 teaspoon vinegar.

2. 2

   Add oil gradually, drop by drop at first, and stir constantly.

3. 3

   As mixture thickens, thin with vinegar or lemon juice.

4. 4

   Add oil and acid alternately until all is used, stirring or beating constantly.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 104. The excerpt below is the record exactly as published.

mayonnaise dressing, using the recipe below (P- 263). b. Prepare other mixtures, substituting in turn the following : \ cottonseed, f olive oil | cottonseed, \ olive oil f cottonseed, \ olive oil cottonseed oil (Wesson) 260 SALAD DRESSINGS 261 \ peanut oil, \ olive oil peanut oil \ corn oil, \ olive oil \ corn oil, f olive oil corn oil 196. — a. Prepare mayonnaise dressing by the usual method, sub- stituting for the egg yolks, egg yolks which have been hard cooked. Compare with the dressing prepared from the uncooked egg yolks. b. Reduce the number of egg yolks \ and prepare mayon- naise by the usual recipe. Add to this a partly stiffened gelatin mixture of i c. water, i tsp. lemon juice, 2 tsp. gelatin. Beat the mixture thoroughly and place in the ice box for twenty-four hours. 197. — Prepare mayonnaise as in 196, b, but instead of adding gelatin mixture add i tbsp. boiling water and beat it thoroughly. Allow this to remain in ice box twenty-four hours. Compare with that in 196, b. Summarize the results of Expts. 194-197: a. From the standpoint of the chemical and physical proper- ties of the substances used and their behavior under the treatment to which they were subjected. b. With reference to the feasibility of making salad dress- ings from a wide variety of materials. The refined cottonseed, corn (maize), peanut, and olive oils of commerce are practically identical in food value. The substitution of one of the cheaper oils for olive oil in any of the following recipes will not alter the food value of the product. SALAD DRESSINGS French Dressing I Ingredients : \ tsp. salt 2 tbsp. vinegar (cider) \ tsp. pepper 4 tbsp. olive oil Method : Mix ingredients and stir until well blended. Some prefer the addition of a few drops of onion juice. French dressing is more easily prepared and more commonly used than any other dressing. 262 LABORATORY MANUAL OF FOODS AND COOKERY French Dressing II Ingredients : % tsp. salt i tbsp. vinegar ^ tsp. pepper 3 tbsp. olive oil Method : Proceed as above. Spanish Dressing Ingredients : i tsp. salt 2 tbsp. chili sauce I tsp. paprika i tbsp. vinegar i tbsp. horseradish 3 tbsp. olive oil Method : Mix all ingredients and blend thoroughly. Serve on green salad. Cream Dressing Ingredients : | tbsp. salt i egg slightly beaten ^ tbsp. mustard 2^ tbsp. melted butter f tbsp. sugar f c. cream ^ c. vinegar Method : Mix ingredients in order given, adding vinegar very slowly. Cook over boiling water, stirring constantly until mixture thickens, strain and cool. Boiled Dressing Ingredients : | tbsp. salt \ tbsp. flour i tsp. mustard yolks 2 eggs cayenne i^ tbsp. melted butter \ c. vinegar f c. milk Method : Mix dry ingredients, add yolks of eggs slightly beaten, butter, milk, and vinegar very slowly. Cook over boiling water, stirring constantly until mixture thickens. Strain and cool. SALAD DRESSINGS 263 Ingredients : i tsp. salt cayenne yolks 2 eggs Method : Mayonnaise Dressing 2 tbsp. lemon juice 2 tbsp. vinegar i c. olive oil

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