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MAYONNAISE

(Salads And Sauces) - (The Art Of Living In Australia)







2 Eggs--2d.

1 gill Oil--2d.

1/2 gill Vinegar

Salt--1/2d.

Total Cost--41/2 d.

Time--Three-quarters of an Hour.

Put the yolks of the eggs into a basin, sprinkle over the salt,
begin to stir them with a wooden spoon, dropping in the oil very
slowly. The sauce must be kept thick, and the oil added very slowly.
When it is quite thick and smooth, pour in the vinegar slowly, and it
is ready for use. This is considered the finest of all salad dressings.
If made some time before it is required for table, it must be kept
cool. It ought to stand in ice, and the vinegar should be added just
before serving. It may be used for any kind of salad instead of the
ordinary dressing.

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MAYONNAISE DRESSING

Beat the yolk of one egg in a cold dish with a silver or wooden fork. If
the weather is very warm, place the bowl in a larger vessel filled with
chopped ice. When the egg is beaten add one-half teaspoon of salt, dash
of red pepper, one-half teaspoon of English mustard and olive oil, drop
by drop, being careful to beat well without reversing the motion for
fear of curdling. When the dressing thickens, begin adding the vinegar
or lemon juice, drop by drop. Then add more olive oil, then more acid,
continuing until one cup of olive oil and two teaspoons of vinegar or
lemon juice are all used. Be sure to have all the ingredients and dishes
as cold as possible.
If the mixture should curdle, begin immediately with a fresh egg in a
fresh dish and when it is well beaten add carefully the curdled mixture,
drop by drop.
To serve twenty people one pint of mayonnaise is required.

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MAYONNAISE WITH WHIPPED CREAM

When you are in want of a large quantity of dressing, mayonnaise or
French, add one pint of whipped cream to your prepared dressing,
stirring thoroughly, just before ready to serve.

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COLORED MAYONNAISE

To color mayonnaise, chop parsley leaves very fine; pound them in a
small quantity of lemon juice; strain and add the juice to the dressing.

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WHITE MAYONNAISE

To make white mayonnaise, follow the ordinary directions, using lemon
juice instead of vinegar, omitting the mustard and adding, when
finished, a half cup of whipped cream or half an egg white beaten very
stiff.

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MAYONNAISE OF FLOUNDER

Put some fillets of flounder into boiling water with a little salt and
lemon juice, and cook until tender, then drain thoroughly.
When cold, put them in the center of some chopped lettuce, cover with
mayonnaise sauce and garnish with slices of tomatoes and hard-boiled
eggs.

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MAYONNAISE DRESSING IN WHICH OLIVE OIL IS USED

Before making this dressing for salads, Mary placed a large soup plate
or a shallow bowl in the refrigerator, also a bottle of olive oil and
two egg yolks. All should be quite cold. Put the yolks on the cold
plate, add 1/4 teaspoonful of salt, the same of mustard. Mix well and
then, with a fork, stir or blend the olive oil into it drop by drop.
After about 1/2 cup of oil has been blended in, add lemon juice, a
drop or two at a time. Then more oil, and when it becomes very thick
add more lemon juice. A pint or even more oil may, with care, be
blended into two yolks. Care must be taken not to mix oil in too fast,
or the egg and oil will separate, making a mixture resembling curdled
custard. If this should happen, take another plate, another egg yolk,
and begin over again, blending a drop or two at a time in the curdled
mixture. Then add more oil and lemon juice as before.

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MAYONNAISE DRESSING. MRS. T. H. LINSLEY.

Take the yolks of six eggs, one teacup best cider vinegar, one teacup
white sugar, one tablespoon pure mustard, one-fourth pound of butter,
one teaspoon salt, one pint water, two tablespoons corn starch. Put
the water and vinegar in granite iron vessel, and let come to a boil.
Beat the rest of the ingredients to a cream; stir this into the
vinegar rapidly to prevent burning. Put in self-sealing can, and keep
in a cool place.

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MAYONNAISE I

Mix 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8
teaspoon pepper or few grains cayenne pepper in bowl; add 3 to 4
tablespoons olive oil, beating constantly. Place on ice until ready to
serve.

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MAYONNAISE II

1 egg yolk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/16 teaspoon cayenne pepper
1 cup salad oil
2 tablespoons vinegar or lemon juice
Utensils and ingredients should be very cold. Put egg yolk into
shallow bowl; add, seasoning and mix well; add oil slowly, almost drop
by drop, beating continually until very thick. Thin with vinegar;
continue adding oil and vinegar until all is used.

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MAYONNAISE

Salads play a most important part in all conventional suppers. Chicken,
lobster, crab, duck, tongue, and lamb salad take the place of other meats,
although for a large supper there is no objection to serving a meat salad
following a hot course. If one can make a good mayonnaise dressing, salads
are the easiest of all refreshments, and are most acceptable to the guests.









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