Mayonnaise
- Ingredients
- 1 egg—yolk only
- ½ teaspoon salt
- Few grains cayenne
- ¼ teaspoon mustard
- ¼ teaspoon paprika
- 2 tablespoons vinegar
- 1 cup oil
- Utensils
- Small bowl
- Cup
- Silver fork
- Directions
- Put the salt, cayenne, mustard, and paprika in a bowl.
- Add the egg-yolk, and mix thoroughly with a fork.
- Add one teaspoon of the vinegar, and mix.
- Add part of the oil, drop by drop, beating with the fork until the mixture is so thick that it is difficult to stir it.
- Stir in a little more of the vinegar, until the mixture is again thin enough to beat.
- Add more oil, drop by drop, and then in larger amounts, beating constantly.
- Alternately beat in the remaining oil and vinegar, until all is used.
- Remarks
The egg, oil, and bowl should be very cold—this is one of the secrets of success.
Should the dressing curdle while mixing, beat another egg-yolk in a clean bowl, and add the curdled dressing to it in the smallest possible amounts, beating constantly with a fork.
Mayonnaise may be kept for several days in the ice-box if tightly covered in a small fruit jar.
This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.
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