Mayonnaise Dressing, No. 1

Ingredients

• Two eggs (yolks)
• One tea-spoonful of mustard
• One-half tea-spoonful of salt
• One-half tea-spoonful of cayenne
• Two table-spoonfuls of lemon juice
• Two table-spoonfuls of vinegar
• Twelve table-spoonfuls of olive oil

Method

1. 1

   To make this dressing properly, have all materials cold.

2. 2

   Place the yolks in a soup-plate, beat them a minute with a silver fork; add salt, pepper, and mustard.

3. 3

   Stir well and commence to add the oil, a few drops at a time, stirring continuously.

4. 4

   When thick, add vinegar half a teaspoonful at a time.

5. 5

   When thick, add oil a tablespoonful at a time, then lemon juice in the same way.

6. 6

   Set the dressing on ice for half an hour before using.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 129. The excerpt below is the record exactly as published.

MAYONNAISE DRESSING, NO. I. To make a pint of dressing (which should be suffi- cient for twelve persons) use Two eggs (yolks). One tea-spoonful of mustard. One-half tea-spoonful of salt. One-half tea-spoonful of cayenne. Two table-spoonfuls of lemon juice. Two table-spoonfuls of vinegar. Twelve table-spoonfuls of olive oil

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