Quick Mayonnaise Dressing

Ingredients

• Oil, 1 cup
• Powdered sugar, § teaspoon, if desired
• Yolk of 1 egg
• Vinegar, 2 tablespoons, or lemon juice
• Mustard, § teaspoon
• Few grains cayenne
• Salt, g teaspoon

Method

1. 1

   Rub the bowl with a freshly cut onion or a clove of garlic.

2. 2

   Mix the seasonings with the entire amount of acid, then add the yolk and beat well.

3. 3

   Gradually add the oil, beating after each addition.

Nutrition per serving

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 63. The excerpt below is the record exactly as published.

Powdered sugar, * teaspoon, if desired Dash cayenne pepper. Place a small funnel in the neck of a good-sized glass bottle, preferably one with a ground-glass stopper. Add first the dry ingredients, next the vinegar, and finally the oil. Remove tlie funnel, cork the bottle, and shake vigorously until the dressing is well thickened. Pour off what is wanted, recork the bottle, and set away in a cold place. Shake well each time before using. A glass pre- serve jar may be used. VARIATTOXS. 1. For fruit salads omit musuird, use .sugar, and substitute lemon, orange, or grapefruit juice for vinegar. 2. Vinaigrette dressing (for green salads). — To i cup French dressing add 1 teaspoonful each finely chopped parsley and capers and 1 teaspoonful of grated onion, additional salt, and pepi»er or tobasco sauce. The yolk of a hard-cooked egg may be added, in which case use 2 tablespoonfids less oil, and 1 tablespoouful more vinegar. 3. Roquefort dressing. — To I cup of French dressing add 1 teaspoonful finely crumbled Roquefort cheese, and season more highly with salt and vinegar, if desired. SOUR CREAM DKKSSIXG. Thick sour cream (not old enough to be bitter), 1 cup. Vinegar, 3 tablespoons, or juice i lemon, and 2 teaspoons vinegar. Sugar, 1 teaspoon. Dash of cayenne pepper, or i teaspoon pain-ika. Salt, 1 teasi)oon. • SWEET CKEAil UKESSIXG. Heavy cream, i cup. Cayenne pepper, or J teaspoon pap- Vinegar, 3 tablespoons. rika. Salt, i teaspoon. Beat cream with Dover beater until stiff; add seasonings. Adil vinegar slowly, continuing to beat. 100 USE AND PREPARATION OF FOOD. Qt'ICK MAYONNAISE DRESSING. Oil, 1 cup. Powdered sugar, § teaspoon, If de- Yolk of 1 egg. sired. Vinegar, 2 tablespoons, or lemon juice. INIustard, § teaspoon. Few grains cayenne. Salt, g teaspoon

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