Home › Salads and Salad Dressings › Mayonnaise Dressing

Mayonnaise Dressing

All materials should be thoroughly chilled before being used in the making of mayonnaise.

2 raw egg-yolks

⅛ teaspoon mustard

½ teaspoon salt

3 tablespoons vinegar or lemon- ¼ teaspoon pepper juice

¼ teaspoon paprika

2 cups olive oil or substitute

To the yolks add the seasonings, beat thoroughly, add the vinegar, or lemon-juice, and beat again. Add the oil gradually (drop by drop at first). The mixture should be thick and creamy. Should the mayonnaise curdle, begin with a third egg-yolk, add a small quantity of oil to the egg, and then by very small quantities, add the curdled dressing. At times a dressing may be quite firm when left, only to be found curdled and disappointing when the time comes to use it. This third-egg process will, however, usually restore it. Equal proportions of vinegar and lemon-juice may be used. Tarragon vinegar is sometimes used instead of the ordinary kind.