Mayonnaise Dressing
- 1 egg yolk
- 1/2 pint olive oil
- 4 Tbsps lemon juice or vinegar
- 1/2 tsp salt
- 1/4 tsp paprika or white pepper
Break the egg yolk into a dry, cold bowl. Beat a little. At first, add the oil to the egg very slowly (a few small drops at a time.) As the dressing begins to thicken, the oil may be added more rapidly until, at last, a teaspoonful at a time may be stirred in. The dressing must be stirred while the oil is being added, either with a spoon, fork or wire egg beater. Add the vinegar slowly, continuing the beating while it is being mixed. It is better not to add the pepper and salt until the mayonnaise is to be used, because it keeps better if the seasoning is omitted. In any case, even when the dressing is to be used at once, don't add the seasoning until the oil and vinegar, or lemon, are added to the egg.
Tarragon or other flavored vinegars, such as mint or sage, may be substituted in whole or in part for the plain vinegar or lemon juice.
Keep mayonnaise in a cool, dark place.
Tarragon or other flavored vinegars, such as mint or sage, may be substituted in whole or in part for the plain vinegar or lemon juice.
Keep mayonnaise in a cool, dark place.
Submitted by Sep 13, 2009
15 min
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