Mayonnaise - French Recipe

Mayonnaise

🌍 French, French Difficulty: ●○○○○

🍳 Equipment: Small bowl, Cup, Silver fork

A simple mayonnaise from early 20th century American home cooking.

Ingredients

• 1 egg—yolk only
• ½ teaspoon salt
• Few grains cayenne
• ¼ teaspoon mustard
• ¼ teaspoon paprika
• 2 tablespoons vinegar
• 1 cup oil

Method

1. Put — the salt, cayenne, mustard, and paprika in a bowl.
2. Add — the egg-yolk, and mix thoroughly with a fork.
3. Add — one teaspoon of the vinegar, and mix.
4. 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.
5. Stir — in a little more of the vinegar, until the mixture is again thin enough to beat.
6. Add — more oil, drop by drop, and then in larger amounts, beating constantly.
7. Alternately — beat in the remaining oil and vinegar, until all is used.

Tags: egg · Source: The Plain Sailing Cook Book (1922)

Notes

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.