MAYONNAISE.
ONE THAT WILL KEEP. Take one tin of unsweetened condensed milk; three raw eggs; six tablespoonfuls of oil; four tableapoonfuls of vinegar; one tablespoonful of Tarragon vinegar; two teaspoonfuls of made mustard; salt, sugar, pepper to taste. Beat the eggs well. Put them, with all the other ingredients except the two vinegars, into a double pan such as is used for boiling porridge; or you can use a jug and stand it in a pan of boiling water if you like. Stir and cook the mixture gently till it thickens. Treat it exactly as you would custard made with milk and eggs. Take care it does not boil, or it will curdle. It is done as soon as it thickens. Cool down, then add seasoning and vinegar. This mayonnaise may be served with salmon or lobster or any other fish salad, and it is . equally good with a simple lettuce and tomato salad.
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Bibliographic details
Timaru Herald, Volume CXXV, Issue 18203, 2 March 1929, Page 15
Word Count
154MAYONNAISE. Timaru Herald, Volume CXXV, Issue 18203, 2 March 1929, Page 15
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