"By Elizabeth" Mayonnaise And Salad Dressings

Press, Volume XCIX, Issue 29101, 13 January 1960, Page 2

"By Elizabeth" Mayonnaise And Salad Dressings

It takes all kinds of people to make a world and all kinds of dressings to make the perfect salads for them. Here are three ways of making mayonnaise; with oil, without oil, and a quick and easy one for those who like the flavour but not too much oil. Mayonnaise: 2 egg yolks J teaspoon made mustard Salt and pepper 1 teaspoon castor sugar 1 tablespoon white vinegar 1 dessertspoon Tarragon vinegar 1 cup salad oil

Put mustard, salt and pepper and egg yolks into a bowl and beat well. Whisking continuously, add oil a drop or two at a time. Should it curdle, another egg yolk added will counteract it. When well mixed, add sugar and the vinegars. Mayonnaise Without Oil.— ln the top of a double boiler whisk 2 eggs. Add a tablespoon of butter and warm together. In a small saucepan heat 1 tablespoon butter with half a cup of vinegar, J teaspoon made mustard, salt and pepper. When hot but not boiling, stir gently into the mixture in the double boiler and cook very slowly until it thickens. Quick and Easy Mayonnaise: ioz butter Joz flour 1 cup milk Salt and pepper 1 teaspoon sugar 1 dessertspoon vinegar 1 dessertspoon olive oil 1 egg yolk 2 teaspoon made mustard.

Melt butter and blend in flour, then stir in milk and cook, stirring, until smooth and boiling. Allow to become quite cold. Whisk in egg yolk, vinegar, oil, sugar, mustard and salt and pepper to tgfte.