Mayonnaise Dressing

Ingredients

• A scant half teaspoonful of mustard
• the yolk of one egg
• Season with vinegar, salt, dash of cayenne, and lemon juice, if desired

Method

1. 1

   Mix mustard with a little water to a paste, stir in the yolk, then add olive oil gradually while stirring until desired thickness.

2. 2

   Adjust seasoning as needed.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 86. The excerpt below is the record exactly as published.

Mayonnaise dressing is used for meat, fish, some varie- ties of fruit, as baniina, apple and pineapple, and for some vegetables, as cauliflower, asparagus and toma^ toes. Any article to be served with mayonnaise, after standing an hour or more in a marinade, i. e., French dressing, should be carefully drained. As it would seem wise to cultivate a taste for so wholesome an article, by the addition of cream, in the proportion of a cup of whipped cream to a pint of dressing, those to whom oil has not become agreeable can so modify its ''tone'' that they, too, will enjoy the mayonnaise dressing. BOILED AND CBEAM DRESSINGS. For the French and mayonnaise dressings — ^particu- larly for the latter — we sometimes substitute a boiled SALADS. 201 and sometimes a cream dressing. In the first, butter, or cream, is substitufaBd for oil, and the materials are combined by cooking. In the latter, as the name im- plies, cream is the basis, and this may be either sweet or sour. IMPORTANT POINTS IN SALAD-MAKING. (1) The green vegetables should be served fresh and crisp. (2) Meat and fish should be well marinated and cold. (3) The ingredients composing the salad should not be combined until the last moment before serving. WHEN TO SERVE SALADS WITH FRENCH OR MAYONNAISE DRESSING. As a rule, subject, however, to exceptions, light vege- table salads, dressed with French dressing, are served at dinner; while heavy meat or fish salads are reserved for luncheon, or supper, and are served with mayon- naise or cream dressing. A FEW COMBINATIONS. Dress each vegetable separately with the dressing; then arrange upon the serving-dish. Or, have the salad arranged upon the serving-dish and pour the dressing over all; then toss together and serve. About three tablespoonfuls of oil, with other ingredients in accord- ance, will be needed for one pint of vegetable. 1. Lettuce, tomatoes cut in halves, sprinkled with powdered tarragon, and parsley or chives. 2. Lettuce, moulded spinach and fine-chopped beets. 3. Lettuce, Boston baked beans and chives. 4. Lettuce and peppergrass. 5. Lettuce, shredded sweet peppers or pimentos, and sliced pecan nuts or almonds. 203 KIRMESS COOK BOOK. 6. Lettuce^ tomatoes stuffed with peas or string- beans eul smally and chives chopped fine. 7. Lettuce^ asparagus tips and sliced radishes. Ar- range the lettuce at the edge of dish^ inside a ring of radishes sliced thin^ without removing the red skins; center of asparagus tips^ with radish cut to resemble a flower. 8. Lettuce^ shredded tomatoes and shredded green peppers. 9. Shredded lettuce, English walnuts, and almonds or cooked chestnuts, sliced. 10. Lettuce, Neufchatel cheese in slices and shred- ded pimentos. 11. Lettuce, cauliflower, string-beans and shredded pimentos. 12. Lettuce or cress, artichoke slices and powdered tarragon. 13. Shredded cabbage and shredded green peppers. 14. Cauliflower broken into flowerets, string-beans cut into small pieces, and beets cut in fancy shapes or chopped. Arrange each vegetable in a mass by itself ; surround with lettuce. 15. Cucumbers and new onions, sliced. 16. Watercress, diced boiled beets, and olives in center. 17. Lettuce, Brussels sprouts and chopped pepper. CREAM SALAD DRESSING. Mrs. Seely's Cook Boole. A delicious cream boiled dressing for salads that may be used where oil is not liked. Cream two tablespoon- fuls of butter, add a teaspoonful each of salt and sugar, half a tcav*5poonful each of mustard and paprika, or a SALADS. 203 dash of cayenne in place of the latter. Put the yolks of two eggs slightly beaten in a double boiler, add slowly four tablespoonfuls of hot tarragon, or plain vinegar, beating constantly until thick. Eemove from the fire, add the seasoned butter, beat thoroughly, and when per- fectly cold add three-quarters of a cup of whipped cream and serve. FBENGH DRESSING. Six tablespoonfuls of oil, three tablespoonfuls of malt vinegar, one-half teaspoonful of tarragon vinegar. Add salt and white pepper to taste. Mix well together. Serve with lettuce, cold asparagus, etc. FRENCH DRESSING. Six tablespoonfuls of oil, three tablespoonfuls of malt vinegar, one-half tablespoonful of tarragon vinegar, salt and white pepper to taste, the white of one egg, and four tablespoonfuls of cream. Mix well together with wire whisk. Serve with lettuce, cold asparagus, etc. FRENCH SALAD DRESSING. Three tablespoonfuls of olive oil, one tablespoon of lemon juice. Mix salt, red pepper, a little mustard, and a trifle of sugar; stir smooth with oil; to these ingre- dients add the oil and vinegar. MAYONNAISE DRESSING. A scant half teaspoonful of mustard and a little water mixed to a thick paste. Stir in the yolk of one egg, then add olive oil — ^a teaspoonful or two at a time until you have the desired amount. Stir constantly with a fork. Season with vinegar, salt, dash of cayenne, and lemon juice, if desired

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