Mayonnaise Dressing No. 1

Ingredients

• 2 yolks raw eggs
• J^ pint good olive oil
• J^ teaspoon of mustard
• I teaspoon of lemon juice
• A pinch of cayenne
• J^ teaspoon salt
• or vinegar

Method

1. 1

   Chill oil and eggs.

2. 2

   Beat eggs, then add salt, pepper, and mustard.

3. 3

   Gradually add oil while stirring.

4. 4

   Alternate with lemon juice or vinegar.

5. 5

   Adjust thickness as needed.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 36. The excerpt below is the record exactly as published.

A pinch of cayenne i teaspoon salt Juice of half a lemon Beat the yolks and dry ingredients until they are very light and thick (I always find better success to beat eggs with a knife on a flat plate) set the eggs where they will be cold before breaking; add a few drops of oil at a time until the dressing becomes very thick and rather hard, when the oil can be added more rapidly; when it gets so that it stirs hard, add a little vinegar; when the last of the oil and vinegar has been added it should be very thick; now add the lemon juice and whipped cream, and place on ice for a few hours, or in a cold place. The cream may be omitted without injury. To set this on ice during the beating is better. Boiled Salad Dressing. 3 raw eggs 3 tablespoon sugar. I tablespoon olive oil i teaspoon mustard or butter i cup milk I cup vinegar i even teaspoon salt Stir oil, salt, mustard and sugar in a dish until per- fectly smooth; add the well beaten eggs and beat to- 4 <ir'-> -•:>'<■.'.»•• The Queen Cook Book 95 gether, then the vinegar and finally the milk. Place in double boiler and stir from eight to ten minutes, keeping the water boiling, till it thickens like cream. Mayonnaise Dressing No. i. I give this recipe to show how much a Mayonnaise depends upon the right mixing^ 2 yolks raw eggs J^ pint good olive oil or J^ teaspoon of mustard butter I teaspoon of lemon A pinch of cayenne juice or vinegar J^ teaspoon salt Place the oil and eggs on ice if you have it, if not, in the coldest place, for an hour. Beat your eggs well with a knife, then stir in salt, pepper, and mustard; work these well together, and then add drop by drop the oil. Stir rapidly and steadily while adding the oil, always stirring the same way. After adding one-half the oil (or butter) alternate occasionally with a few drops of lemon juice or vinegar. The more oil you use the thicker the dressing. If it becomes too thick, add a Httle more vinegar. More or less oil may be added according to the quantity of dressing desired. With care a quart bottle of oil may be stirred into the yolks of two eggs alternating with the vinegar, after adding the first gill of oil. In case the dressing should curdle, that is, the oil and egg separate, which makes the dressing oily and liquid, take at once two new eggs on another plate, after beating well, add by tea- spoonfuls the curdled mayonnaise, stirring rapidly and steadily as before, and then finish by adding more oil as directed. This dressing if covered tightly in a glass jar, will keep in a cold place three or four days. You can add whipped cream as you use it, or more vine- gar. 96 The Queen Cook Book Salad Dressing Without Oil No. i. 1 half pint milk i tablespoon butter Yolks 3 eggs i teaspoon salt 2 even tablespoons corn 2 tablespoon vinegar starch i salt spoon white pepper Put the milk on to boil, moisten the corn starch with cold milk and stir it in boiling milk till it thick- ens and is cooked with the salt. Then add the beaten yolks, pepper, butter and vinegar. Cook one minute and let cool. Cream Salad Dressing. Yolks of three hard boiled 2 tablespoons vinegar eggs 5^ pint thick cream 1 tablespoon softened Yolk of i raw egg butter % teaspoon white pepper ^ teaspoon salt Mash the hard boiled eggs or yolks until fine, then add the raw yolks and work to a perfectly smooth paste; then add the melted butter, then by degrees the cream, working and stirring all the while, now add the vinegar, mix well, and it is finished. Keep cold. Lobster Salad No. i. 2 lobsters 2 heads lettuce J^ pint mayonnaise Prepare, cook and dress two lobsters (weighing four or five pounds) as directed (see lobster). Cut the meat into dice size with a silver knife, put it in a cold place till wanted. Make the mayonnaise. Clean the two tail shells and one back in cold water, and with scissors remove the thin shell from the under side of tail. Wash and dry the lettuce leaves; put them The Queen Cook Book 97 around the salad dish in two or three layers. Join the shells together in the form oL a boat, the body shell in the center; put them in the salad dish. Mix the mayonnaise and lobster lightly together, place it in this boat. If there is any coral wash it fine and sprinkle it over the top. Garnish with a chain of the whites of hard boiled eggs cut into slices and lapped or linked together. Lobster Salad No. 2. Cut up and season the lobster the same as chicken; break the leaves from a head of lettuce, wash them well and singly; put^ them in a pan of ice water for about ten minutes, then shake the water off; place in ice chest till time of serving; when ready to serve put two or three leaves together in the form of a shell, and arrange these shells on a flat dish; mix half of the mayonnaise dressing with the lobster; put a teaspoonful of this in each shell of leaves; finish with a teaspoon of dressing on top; this is an inviting dish. A Plain Dressing. 2 cups vinegar i even teaspoon salt 3 raw eggs Ji cup cream or milk J^ teaspoon dry mustard A sprinkle of white pepper Ji cup butter Stir into your milk the well beaten eggs, add the seasoning, stir in the softened butter, beating thor- oughly. Then in this pour the vinegar boiling hot (do not heat it in tin), but cook it all in a double gran- ite boiler, stirring continually and briskly so it will not curdle. Return all to the granite pan, put over the fire and keep stirring till it boils lively for one minute, then remove to a cool place, then place on ice to stiffen; put 98 The Queen Cook Book all these ingredients gradually together; add sugar if you like. Plain lettuce and pealed sliced tomatoes with a liberal covering of mayonnaise sauce, is liked by many, or simply with sugar and vinegar on. Crab Salad, Fish or Shrimps. This is made by simply boiling i dozen crabs thirty minutes, when cold pick out the meat and when ready to serve mix the crabs with the mayonnaise the same as lobsters. Fish or shrimps are used in the same way after being dressed and cooked. One can double any of these recipes, or make only half of it as they need, or use butter in place of olive oil. It is very uncertain whether you can obtain pure oil in small towns or not, as there is such a small demand it does not pay the grocerymen to keep it. Some do not think it as relish- able as butter nor as digestible. The experience of one lady was, when she had a table of ten guests, she had mayonnaise dressing on the chicken salad made with pure olive oil. There were but three dishes that were much more than tasted of. Another time she had a company of about twenty-five; the mayonnaise was made of swe^t butter for chicken salad, and the salad dishes were empty. Both companies were well ac- quainted with salads. Mayonnaise Dressing No.

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