Mayonnaise free recipes

MAYONNAISE DRESSING

Beat the yolk of one egg in a cold dish with a silver or wooden fork. If
the weather is very warm, place the bowl in a larger vessel filled with
chopped ice. When the egg is beaten add one-half teaspoon of salt, dash
of red pepper, one-half teaspoon of English mustard and olive oil, drop
by drop, being careful to beat well without reversing the motion for
fear of curdling. When the dressing thickens, begin adding the vinegar
or lemon juice, drop by drop. Then add more olive oil, then more acid,
continuing until one cup of olive oil and two teaspoons of vinegar or
lemon juice are all used. Be sure to have all the ingredients and dishes
as cold as possible.

If the mixture should curdle, begin immediately with a fresh egg in a
fresh dish and when it is well beaten add carefully the curdled mixture,
drop by drop.

To serve twenty people one pint of mayonnaise is required.


MAYONNAISE WITH WHIPPED CREAM

When you are in want of a large quantity of dressing, mayonnaise or
French, add one pint of whipped cream to your prepared dressing,
stirring thoroughly, just before ready to serve.


COLORED MAYONNAISE

To color mayonnaise, chop parsley leaves very fine; pound them in a
small quantity of lemon juice; strain and add the juice to the dressing.


WHITE MAYONNAISE

To make white mayonnaise, follow the ordinary directions, using lemon
juice instead of vinegar, omitting the mustard and adding, when
finished, a half cup of whipped cream or half an egg white beaten very
stiff.