Mayonnaise Dressing

Ingredients

• Take the raw yolks of three eggs
• add drop by drop half tumbler fresh olive oil
• have ready three hard boiled eggs
• one tablespoonful mustard
• one of salt
• one-half tablespoon white sugar
• one-half saltspoon of red pepper
• Add slowly three-fourths large coffee cup of vinegar
• put a lump of butter the size of a walnut

Method

1. 1

   Beat steadily while adding oil, then mix in the other ingredients.

2. 2

   Simmer slowly until thickened.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 11. The excerpt below is the record exactly as published.

MAYONNAISE DRESSING. ) Yolk of two eggs stirred gently; then add a pinch of salt, then drop by drop a gill of salad oil, thin with lemon juice, a little red pepperand mustard; mix into this four hard boiled eggs, rubbed fine and smoothe; nalf can (small) of either potted ham or potted tongue, or else finely chopped chicken or grated ham. Cut your bread round with a powder box, spread the mixture on each slice and put nasturtiun or lettuce leaf between. Beau- tiful and good. Mrs. T. H. MARTIN, MAYONNAISE DRESSING. Take the raw yolks of three eggs—beat a very little— add drop by drop half tumbler fresh olive oil, beating steadily all the time with a silver fork; have ready three hard boiled eggs, rub into the yolks one tablespoonful mustard, one of salt, one-half tablespoon white sugar, one-half saltspoon of red pepper. (I do not always put this last ingredient, if I do not happen to have it). Add slowly three-fourths large coffee cup of vinegar, when well mixed, add to this, the combined o1] and raw yolks stirring well; put a lump of butter the size of a walnut

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