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Mayonnaise Dressing (Yolk of one egg salt mustard) (II)

Yolk of one egg, salt, mustard and cayenne pepper to taste; stir these together; add olive oil slowly, stirring constantly until it is thick; add a third of a teaspoonful of vinegar or a little lemon juice; beat the white of the egg to a stiff froth and stir gently into the oil.

Italian dressing for salads is adjudged by epicures to be more delicious for salads than French dressing. The ingredients for both are the same, with the exception of pepper. Critics claim that the Italian dressing is more scientifically proportioned and handled, and that consequently better results are obtained. To make it, sprinkle the salad with salt and oil until, having tossed the leaves about, they are well coated. Then add enough vinegar to give the right "snap," about one tablespoonful to seven of oil being the right amount.

For a French dressing one tablespoonful of oil to three of vinegar is the generally accepted proportion, with a half saltspoonful of paprika and a half teaspoonful of salt. Put the dry ingredients and the oil into a bowl and stir until the salt dissolves; then add the vinegar and stir thoroughly. The addition to a mayonnaise of three or four drops of garlic extract imports a flavor not easily recognized, but which adds much to the deliciousness of the salad. Some use also a little dash of mace in the mayonnaise. With this and the garlic an indescribable "far away" flavor is given which cannot offend the most delicate taste.