Page:Browne - The Plain Sailing Cook Book.djvu/93

 

MAYONNAISE

• MATERIALS
• 1 egg—yolk only
• ½ teaspoon salt
• Few grams cayenne
• ¼ teaspoon mustard
• ¼ teaspoon paprika
• 2 tablespoons vinegar
• 1 cup oil

• UTENSILS
• Small bowl
• Cup
• Silver fork

 

DIRECTIONS

1. Put the salt, cayenne, mustard, and paprika in a bowl.
2. Add the egg-yolk, and mix thoroughly with a fork.
3. Add one teaspoon of the vinegar, and mix.
4. Add part of the oil, drop by drop, beating with the fork until the mixture is so thick that it is difficult to stir it.
5. Stir in a little more of the vinegar, until the mixture is again thin enough to beat.
6. Add more oil, drop by drop, and then in larger amounts, beating constantly.
7. Alternately beat in the remaining oil and vinegar, until all is used.

 

REMARKS

The egg, oil, and bowl should be very cold—this is one of the secrets of success.

Should the dressing curdle while mixing, beat another egg-yolk in a clean bowl, and add the curdled dressing to it in the smallest possible amounts, beating constantly with a fork.

Mayonnaise may be kept for several days in the ice-box if tightly covered in a small fruit jar.

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