mayonnaise
- Categories
- Condiments
- Oldies
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Salad oil |
| 1 | Egg |
| OR | |
| 2 | Egg yolks |
| 2 tablespoons | Lemon juice |
| OR | |
| 2 tablespoons | Vinegar |
| Salt and pepper | |
| Paprika |
Beat egg or egg yolks with a rotary beater until slightly thick; add 1 teaspoon oil at a time beating well after each addition, until ⅓ cup has been added. Add a few drops lemon or vinegar. The mixture should be quite thick and perfectly smooth. If it isn't you added the oil too quick or didn't beat it enough. Continue to add the oil and acid alternately until it's used up. Add seasonings to taste. Store covered in the refrigerator.
Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
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