Mayonnaise Dressing I
- 1 tsp mustard
- 1 tsp salt
- 1 tsp powdered sugar
- Few grains cayenne
- 1 yolk hard-boiled egg
- 2 raw egg yolks
- 2 Tbsp lemon juice
- 2 Tbsp vinegar
- 1 1/2 cup olive oil
Mix dry ingredients, including yolk of hard-boiled egg, through and through. Add egg yolks, and when well mixed, add 1/2 tsp 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 to it slowly. 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 liquefies when added to meat or vegetables. Therefore, it should be added just before serving time.
Submitted by May 23, 2009
15 min
30 min
45 min