Mayonnaise Dressing I

Mayonnaise Dressing I

Ingredients:
1 teaspoon salt
2 tablespoons lemon

Directions:
juice
1 teaspoon
powdered sugar
2 tablespoons
vinegar
Few grains
cayenne
11/2 cups olive oil
Mix dry ingredients, add egg yolks, and when well mixed add one−half teaspoon of vinegar.
Add oil gradually, at first drop by drop, and stir constantly. As mixture thickens, thin with
vinegar or lemon juice. Add oil, and vinegar or lemon juice alternately, until all is used,
stirring
or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance. A
smooth consistency may be restored by taking yolk of another egg and adding curdled
mixture
slowly to it. It is desirable to have bowl containing mixture placed in a larger bowl of crushed
ice, to which a small quantity of water has been added. Olive oil for making Mayonnaise
should
always be thoroughly chilled. A silver fork, wire−whisk, small wooden spoon, or egg−beater
may be used as preferred. Mayonnaise should be stiff enough to hold its shape. It soon
Chapter XXI − SALADS AND SALAD DRESSINGS 375
The 1918 Fanny Farmer Cookbook
liquefies
when added to meat or vegetables; therefore it should be added just before serving time.
20
Mayonnaise Dressing II
Use same ingredients as for Mayonnaise Dressing I, adding mashed yolk of a “hard−boiled”
egg
to dry ingredients. French Chef
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Cream Mayonnaise Dressing
To Mayonnaise Dressing I or II add one−third cup thick cream, beaten until stiff. This recipe
should be used only when dressing is to be eaten the day it is made.
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Green Mayonnaise
Color Mayonnaise Dressing I with juices expressed from parsley and watercress, using
one−half
as much parsley as watercress. To obtain coloring, break greens in pieces, pound in a mortar
until thoroughly macerated, then squeeze through cheese−cloth. Lobster coral, rubbed through