Vintage Recipes

ABOUT MAYONNAISE

Mayonnaise should always be thoroughly chilled. A silver fork, wire whisk, small wooden spoon, or egg beater may be used as preferred. Mayonnaise should be stiff enough to hold its shape. It soon liquefies when added to meat or vegetables; therefore it should be added just before serving time.

BOILED OIL MAYONNAISE (No. 1)

4 whole eggs
1/2 cup olive oil
2 tablespoons vinegar
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/16 teaspoon cayenne pepper
1/2 teaspoon dry mustard

Mix dry ingredients, add and mix thoroughly with the eggs, well beaten, and place in double boiler over boiling water; add alternately oil, vinegar and lemon, stirring constantly. When ready to serve add 1/2 cup thick cream, sour preferred.

BOILED OIL MAYONNAISE (No. 2)

7 yolks
2 whole eggs
1 cup olive oil
1 cup cream
1/8 teaspoon pepper
3 tablespoons vinegar
Juice of 1 lemon
1 teaspoon salt
1 teaspoon mustard

Beat all together well and place in double boiler, over boiling water and cook until thick, stirring constantly. Remove from stove. If too thick when ready to use, add a little cream.

Green Mayonnaise

Finely chopped parsley leaves pounded with a small quantity of lemon juice, strained through a cheese cloth and added to mayonnaise, makes green mayonnaise. Spinach greens may be used if desired.

Red Mayonnaise

You will need 1 cup thick tomato sauce, 1 cup mayonnaise dressing and 1 cup whipped cream. Have tomato sauce hot and pour it boiling over the mayonnaise, beating vigorously, and then set in ice water. Add the beaten cream and serve with fish.


Boiled Oil Mayonnaise Recipes Clipping


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