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Condiments: Mayonnaise




Source of Recipe


unknown


List of Ingredients




1 egg yolk
1 teaspoon dry mustard
1 teaspoon confectioners' sugar
1/4 teaspoon salt
dash cayenne pepper
1 tablespoon lemon juice or vinegar
1 cup vegetable oil
1 more tablespoon lemon juice or vinegar


Recipe



Beat together with rotary beater egg yolk, mustard, sugar, salt, cayenne and
1 tablespoon lemon juice. Continue beating while adding vegetable oil, at
first drop by drop, gradually increasing amount as mixture thickens until all is
used. Slowly add the 1 more tablespoon lemon juice. Beat well. Chill before
serving. 1 1/2 cups dressing.

The raw egg in this might be a problem.

Below are some variations to this recipe:

Fruit Salad Mayonnaise
Into 1/2 cup Mayonnaise (above) fold 1/4 cup whipped cream, whipped stiff.

Tomato-Cucumber Mayonnaise
(Excellent on sea food salads.)
To 1 cup Mayonnaise (above) add 1/2 cup each drained, diced
tomato and cucumber, 1 teaspoon minced onion, salt.

Goldenrod Mayonnaise
To 1 cup Mayonnaise (above) add finely chopped egg whites from 2 hard boiled
eggs. Top the salad with the sieved egg yolks.

Thousand Island Dressing
To 1/2 cup Mayonnaise (above) add 1 tablespoon chili sauce, 1 tablespoon
chopped stuffed olives, 1 teaspoon minced chives, 1 hard-cooked egg, chopped, 1/4
teaspoon paprika and additional salt and pepper to taste.

Russian Dressing
To 1/2 cup Mayonnaise (above) add 1/4 cup chili sauce and a few drops of
onion juice. An additional teaspoon lemon juice may be added, if desired.

Here is a recipe for Cooked Mayonnaise. Possibly the variations for the
recipe above could be used with the cooked version.
Hope this helps.

1/3 cup flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dry mustard
3/4 cup water
1/4 cup mild vinegar or lemon juice
4 egg yolks (or 2 whole eggs)
1 cup vegetable oil

Mix flour, sugar, salt and mustard in saucepan. Gradually add water and
vinegar. Cook over low heat, stirring constantly, until mixture boils. Boil 1
minute. Remove from heat. Pour into bowl. Beat in egg yolks with rotary
beater. Continue beating, adding vegetable oil a little at a time. Chill before
serving. When using, modify as desired with whipped cream. Makes 2 cups
dressing.