Mayonnaise

Ingredients

• oil
• the yolks of eggs
• mustard
• lemon juice or vinegar
• salt

Method

1. 1

   Mix oil with the yolks of eggs, mustard, lemon juice or vinegar, and salt to create an uncooked salad dressing.

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 50. The excerpt below is the record exactly as published.

mustard is an excellent condiment for cold beef, and horseradish butter is made from grated horse- radish, lemon juice, and butter kneaded together for a beefsteak sauce, and served at the famous Beefsteak Club in London. MACE- A French product used for soups, salads, DOINE and garnishing planked steaks. They come VEGE- j'j^ glass, with carrots, turnips, string beans, peas, and green beans, a delightful melange of color, and delicious when served with a plain French dressing as a salad. 119 A BACHELOR'S CUPBOARD Concerning Condiments MANGO are stuffed young melons or cucumbers, PICKLES and an admirable relish with cold cuts. MAYON- is an uncooked salad dressing made from NAISE oil and the yolks of eggs, mustard, lemon juice or vinegar, and salt. MINT is chopped green mint, vinegar, and sugar, SAUCE mixed and served cold with lamb or mut- ton. Also served in America with hot roast lamb, but never in England. MUSH- tinned, are a necessity for use in many ROOMS entrees, or cooked in the chafing-dish by themselves. Cepes are large mushrooms preserved in oil, and mushroom catsup is a delicious relish. Mush- rooms dried, can be bought at Italian groceries and are better as to flavor than the tinned variety, v^hen used for sauces and garnishes for steaks. MUSTARD is one of the essentials, like salt, in every cupboard. Epicures in Shakespeare's time ate mustard w^ith pancakes. Several varieties of mixed mustards may be bought in glass, notably the German mustard and English mustard. Mustard mixed in warm water is a valuable emetic in case of poisoning, and mustard plasters and hot mustard-water foot-baths make this condiment an especially valuable one. NOODLES, are respectively the American, French, and NOUILLES German names for a yellow paste similar ^^^ to macaroni, but containing the yolks of NUDELN T-k T • 1 1 Ti eggs. Delicious as cooked like macaroni, and much used also in clear soups. 1 20 A BACHELOR'S CUPBOARD Concerning Condiments OIL is one of the most important of condiments, and used by the Latin races In their cookery in prefer- ence to butter. Olive oil Is obtained by crushing and pressing the olives In sacks, after which it is subjected to a refining process. A vast quantity is produced annually In France, Italy, and Spain, and In Califor- nia It Is coming to be one of the staple products. There are many varieties, but In Italian oil the Lucca Is considered the best, and can best be had from Italian grocers in bulk. Most epicures, however, prefer what is said to be the finest oil made, the French '' Veuve Chaffard," which has a slight greenish tinge, and Is carefully bottled. The two distinct schools of cookery In France are the " langue d'OU" which Is distinct from the '' langue d'Oc," In the Northern cuisines and in Paris butter is the principal vehicle, but in the sunny Riviera and the Midi oil is the chief asslmilator. French authorities hold that the '' cuisine au beurre '* is more conducive to digestion than the " cuisine a I'huile." A thoroughly educated palate may soon learn to distinguish the French oil from the Italian. OLIVES are the most popular of hors d'ceuvres in this country and In Europe. There are many varie- ties, the best the Spanish Queen olives of mammoth size; then the Sicilian olives, the ripe olives of Cali- fornia, and olives stuffed with red peppers and ancho- vies, as well as pickled olives. No well-regulated cup- board should be without them. 121 A BACHELOR'S CUPBOARD Concerning Condiments OSCAR'S is the chef d'oeuvre of Oscar of the SAUCE Waldorf-Astoria. PARME- is an Italian cheese which comes grated In SAN bottles, and an Indispensable accompanl- CHEESE ment to most Italian dishes, such as maca- roni, spaghetti, ravioli, onion soup, and all soups made from Italian pastes. PIMIENTO is allspice. PIMIENTO are canned sweet peppers. MORRONES SAGE Is the best herb flavoring for pork, sausage, goose, and tame duck. Can be bought In pressed packages or ground In tins. SAVORY is another soup herb that comes in two varieties — summer and w^Inter savory. Better bought green from the green-grocer than in the pow^dered state. SOY is a bottled sauce of high flavor, Imported from China and India. TABASCO is the " hottest " sauce known. Indis- SAUCE pensable. TRUFFLES A fungus growing underground, and es- teemed as a great luxury In Europe. Principally used in game pates, boned capon, and other made dishes, the Perlgord variety being the most choice. TARTARE is mayonnaise mixed with chopped onion SAUCE and parsley and served with fish. Olives and pickles are also added, when desired. 122 A BACHELOR'S CUPBOARD Concerning Condiments VINEGAR is best bought bottled, unless one Is sure of getting the finest cider or maple-sugar vinegar made by New England farmers. White-wine vinegar Is also delicious for salads, and this, with the common variety, a bottle of Tarragon vinegar, and a small jug contain- ing vinegar Into which the dregs may be emptied from wine bottles and kept for French dressing, should be found In every cuisine. Many condiments may be dis- pensed with, but oil, vinegar, salt

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