Nut Mayonnaise

Ingredients

• Yolks of 4 beaten eggs
• 1 teaspoon of mustard made into a paste with cold water
• 1 teacup of olive oil
• 3 tablespoons of white vinegar
• 1 teaspoon of salt
• 2 dozen English walnuts
• 2 apples

Method

1. 1

   Mix yolks of 4 beaten eggs with mustard paste, slowly add olive oil while beating, then add vinegar and salt.

2. 2

   Cook slowly in a pan of boiling water until thick as mush, then remove from fire and cool.

3. 3

   Chop walnuts and apples, scoop out tomatoes and drain, then fill tomatoes with the mixture and serve on lettuce leaves.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 120. The excerpt below is the record exactly as published.

Nut Mayonnaise. Yolks of 4 beaten eggs, 1 teaspoon of mustard made into a paste with cold water, 1 teacup of olive oil, adding very slowly and beating all the while, 3 tablespoons of white vinegar, 1 teaspoon of salt. Mix well and cook slowly in pan of boiling water. When thick as mush remove from fire, and set away to cool. Chop 2 dozen English walnuts and 2 apples

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