Mayonnaise Dressing

Ingredients

• two eggs
• a few drops of lemon juice
• a pint of salad oil
• a pinch of mustard
• a dash of paprika
• the amount of vinegar needed

Method

1. 1

   Chill all ingredients.

2. 2

   Mix egg yolks with lemon juice, gradually add oil while stirring until thick.

3. 3

   Add mustard, paprika, and vinegar to taste.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 365. The excerpt below is the record exactly as published.

Mayonnaise Dressing afford ample opportunity for the display of artistic taste. Boiled beet- root, cut into slices stamped into fancy shapes or cut into trellis-work ; sliced cucumbers ; olives ; hard-boiled eggs, cut into quarters or rings ; rad- ishes ; nasturtium leaves and flowers, etc., may all be used. When these are arranged tastefully the salad presents a very attractive appearance. Of course the garniture must not entirely hide the salad. Salad Dressing without Oil. — Mix a teaspoonful of salt and half a teaspoonful of white pepper with three table - spoonfuls of thick, sour cream. Beat well, and add a table- spoonful of vinegar. If liked, the rind of a fresh lemon may be rubbed upon sugar and dissolved in the vin- egar before it is mixed with the cream. Another way :■ — Rub the yolks of two hard-boiled eggs till smooth. Add a spoonful of mixed mustard, a quarter of a teaspoonful of white pepper, half a salt-spoonful of salt, a pinch of cayenne, and two table- spoonfuls of thick cream. When all these ingredients are thoroughly mixed, add very gradually as much vinegar as will make the S£.uce of the consistency of cream. Boiled Salad Dressing. — To four well-beaten eggs stir a pint of vinegar, two teaspoonfuls of sugar, a teaspoon- ful of mustard, salt and paprika to taste. Turn all the ingredients into an agate or porcelain-lined saucepan, and stir over the fire until the boilings point is reached. Add two teaspoon- fuls of butter, and beat until it is thoroughly incorporated. When cold, turn into a preserve jar and set in the refrigerator. Cream Salad Dressing. — To two well-beaten eggs add one teaspoonful of sugar, one-quarter of a spoonful of salt and mustard, and then three table-spoonfuls of vinegar and one of cream. Cook the mixture in a double boiler, stirring it till it thickens like cream. Cool, and use. French Salad Dressing. — Rub the inside of a small bowl with a clove of garlic. Put into the salad-spoon a salt-spoonful of salt, half as much pepper, and fill the spoon with oil. With the fork stir all together, and turn into the bowl. Add five spoon- fuls more of oil and two generous spoonfuls of vinegar. Mix all to- gether and pour over the salad. Mayonnaise Dressing. — Every- thing to be used in its preparation must be thoroughly chilled. Leave in the ice-box for an hour a deep soup-plate, two eggs, and the bottles of salad oil and vinegar. When you are ready to mix the dressing, put the egg yolks, drained from every drop of the whites, into the cold soup - plate, and squeeze upon them a few drops of lemon - juice. With a silver fork stir the yolks, and at the same time drop upon them a teaspoonful of oil. As the egg thickens you may add the oil in larger quantities, until you have put in a pint. When about half the pint is used, stir into the dressing a pinch of mustard, a dash of paprika, and the amount of vinegar needed

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