Mayonnaise

Ingredients

• 1 cup oil
• 1 egg yolk
• 2 tablespoons vinegar or lemon juice
• 1 teaspoon salt
• 1/2 to 1 teaspoon paprika
• dash cayenne
• 1/2 teaspoon mustard

Method

1. 1

   Begin by adding the oil drop by drop to the egg yolk while beating with a rotary beater.

2. 2

   Once emulsified, add the remaining oil more rapidly.

3. 3

   After half the oil is added, thin the mixture with a third of the acid.

4. 4

   Finally, add the remaining oil and acid, beating until well combined.

Nutrition per serving

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 153. The excerpt below is the record exactly as published.

Mayonnaise. This dressing contains the fat in a permanent emulsion. Egg yolk is the protein. The liquid and oil must be combined in such a way that the oil will be broken up into small droplets, each coated with liquid-protein solution. Emulsification is facilitated if the egg mixture is thick and contains some added water (vinegar or lemon juice). This dilutes the protein solution* and enables it to spread over more surface (of fat globules). If the seasonings (salt, pepper, paprika, and mustard) are added to the egg yolk, it thickens and acid can be added to bring it to the right con¬ sistency. This requires about one-third of [165] the acid. At first the oil is added drop by drop, and beaten in with a rotary beater. After the oil begins to emulsify, it may be added more rapidly. When about half the oil has been added, the mixture will be quite thick and then should be thinned by adding another third of the acid. The remaining oil then can be added, and the remaining acid beaten in at the last. The oil combines best at room temperature, since it is thinner than when chilled. Stop¬ ping the beating from time to time to add the oil and acid seems to facilitate the coating of the globules with the protein solution. When, for some reason, fat fails to form an emulsion or the emulsion breaks and the fat separates, the easiest way of reforming it is to begin with a new egg yolk, adding the curdled or broken mayonnaise gradually to the yolk. In other words, the curdled may¬ onnaise is treated as though it were all oil. The broken emulsion can be reformed also by adding it very gradually to a table¬ spoon of vinegar with hard beating. (The vinegar is not added to the curdled may¬ onnaise, but the curdled mayonnaise to the vinegar.) Basic proportions for mayonnaise are these: one egg yolk to 1 cup oil, 2 table¬ spoons vinegar or lemon juice, 1 teaspoon salt, | to 1 teaspoon paprika, dash cayenne, and \ teaspoon mustard.

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