| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | American | Salads &, Dressings | 1 | Servings |
INGREDIENTS
| 1 | Egg yolk | |
| 2 | tb | Vinegar |
| 1/4 | ts | Mustard |
| 3/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | c | Salad oil |
INSTRUCTIONS
Beat egg yolk and add tablespoon vinegar. Add mustard, salt and pepper and mix well. Drop oil a teaspoon at a time into egg mixture, beating constantly until 1/4 cup oil is added. Then add it in larger quantities, beating thoroughly after each addition. As the mixture thickens, add the remaining vinegar a little at a time. Half vinegar and half lemon juice may be used. Keep in refrigerate covered. Tootie's Notes: Use the same method and add some of the flavored mustards for a very unique taste. Dijon is my favorite. Try some of the flavored vinegars-we make ours with herbs that we grow in our herb bed. For a Fruit salad Mayonnaise fold in 1/3 cup whipped cream lightly into the above mayonnaise recipe. Variations: Red Mayonnaise: add 1/4 teaspoon paprika and 1/4 cup catchup. Cucumber Mayonnaise: Add 1/2 cup grated well drained cucumbers. Horseradish Mayonnaise: Add 2 tablespoons grated horseradish. (WOW) Jellied Mayonnaise: Use 1 cup slightly liquid aspic jelly in place of egg yolk. *See below. Marshmallow Mayonnaise: Substitute marshmallow whip for whipped cream in fruit salad mayonnaise. Banana Nut Mayonnaise: Add 1 well mashed banana and 2 tables peanut butter to recipe for mayonnaise. Cheese mayonnaise: Add 1/4 cup grated American cheese to recipe for mayonnaise. Marmalade Mayonnaise: Add 1/4 cup orange marmalade to recipe for mayonnaise. (This works with other marmalades-lime is good.) *Aspic Jelly: 1 tables gelatin, 1 pint stock, 1 teaspoon salt, 1 teaspoon mixed spices, 1/8 teaspoon pepper, juice of 1 lemon, 1 egg white, 1 eggshell. Put gelatin in 1/2 cup cold water, soak 30 minutes. Dissolve over hot water. Add stock, sal, spices, pepper and lemon juice. Heat slowly, stirring constantly, almost to boiling point. Add egg white and eggshell. Bring to boil while beating. Boil 1 minute. Strain through cheesecloth. Pour in mold. Chill until set. Tootie's notes: When this was made by Mother and grandmother we had our own chickens. I no longer add the eggshell to the mixture as I do not know the conditions the egg was laid in. Call me quirky! My Aunt still has chickens and still uses the eggshell method. NOTES : Basic Mayonnaise with some ways it was used. I have many more variations. Recipe by: Mother-Sarah Elizabeth Barton Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Apr 27, 1997
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