Mayonnaise

Ingredients

• the yolks of two raw eggs
• a gill of olive oil
• a teaspoonful of French mustard
• a tablespoonful of cider vinegar
• a teaspoonful of salt
• half as much pepper
• half a pint of oil
• two tablespoonfuls of sharp vinegar
• a quarter of a teaspoonful of French mustard
• a heaping salt-spoonful of paprika

Method

1. 1

   Put the yolks of two eggs in a bowl and squeeze a teaspoonful of lemon juice on them.

2. 2

   Stir with a fork and gradually add salad oil, starting with a teaspoonful at a time.

3. 3

   Once thickened, add vinegar, salt, mustard, and paprika.

4. 4

   Stir in more oil and chill until needed.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 366. The excerpt below is the record exactly as published.

a gill of olive oil, drop by drop, stirring con- stantly in the same direction ; when it forms a cream, add a teaspoonful of French mustard and a table-spoon- ful of cider vinegar ; stir all the time to keep from curdling. Lemon-juice or tarragon vinegar may be used instead of the cider vinegar. The mustard is frequently omitted. Another way : — Fill a bowl with ice-water and let stand ten minutes ; empty it, and break in the yolks of two raw eggs ; beat until creamy, add a teaspoonful of salt, half as much pepper, and a table-spoonful 325 Mayonnaise, Swiss SALADS Assorted Salad of oil ; beat until thick, and add gradu- ally half a pint of oil ; thin with two table-spoonfuls of sharp vinegar, pouring a few drops at a time. The beating should be done regularly from right to left, and the dressing should be a rich cream color when done. Another way : — Have ingredients and utensils very cold. Put the yolks of two eggs in a bowl and squeeze upon them a teaspoonful of lemon -juice. With a silver fork stir with a rotary motion, and as soon as the lemon -juice is blended with the yolks begin to pour in salad oil — a teaspoonful at a time at first — then, as the dressing thickens, in larger quantities. When a cup and a half of oil has been used, add two table-spoonfuls of vinegar, a teaspoonful of salt, a quarter of a teaspoonful of French mustard, and a heaping salt-spoonful of paprika

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