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MAYONNAISE DRESSING IN WHICH OLIVE OIL IS USED

(German) - (Pennsylvania Germans)







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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