MAYONNAISE

Wairarapa Times-Age, 19 February 1940, Page 8

MAYONNAISE

<> BASIC RECIPE. A standard mayonnaise which can be used as a basic recipe for all kinds of variations, is made as follows: —Put 1 egg yolk into a bowl with 1 teaspoon salt, 1 teaspoon dry mustard, } teaspoon paprika, dash of cayenne and beat thoroughly. Add 1 tablespoon vinegar and beat again. Have ready 1 cup of salad oil, and gradually beat ■’ teaspoon at a time into the egg, until 1 cup is used; then add 1 or 2 tablespoons at a time. As mixture thickens add remaining vinegar. If oil is added too rapidly, mayonnaise will curdle. To remedy this, at once beat curdled mixture gradually into a second egg yolk and continue as above. An infinite number of modifications of this recipe is possible. A few are listed below and you can concoct others for yourself; Half the quantity above will be sufficient for the following recipes:— Banana Nut Mayonnaise.—Combine 1 small mashed banana and 2 tablespoons peanut butter with mayonnaise. If too thick, thin with a little cream. Ham Dressing.—Add .1 cup tomato juice and 2 tablespoons chopped or potted ham. For Fruit Salads.—Blend teaspoon dry mustard with 1 tablespoon honey and teaspoon lemon juice. Add to mayonnaise and fold into 1 cup heavy whipped cream. Another idea is to add 3 tablespoons orange marmalade to the basic recipe. Pickle Mayonnaise.—Add 1 tablespoon each ketchup and minced parsley. 1 tablespoon each minced sweet pickles, cucumbers and pickled beets. Serve with meat, vegetable or egg salads’. Thousand Island.—Add 2 tablespoons chili sauce. J tablespoon ketchup, J tablespoon each vinegar. chives, chopped green peppers and chopped pimientos, and A teaspoon paprika. Frozen Mayonnaise.—Mix mayonnaise, 5 cup heavy whipped cream, 1 tablespoon lemon or lime juice and 1 tablespoon sugar. Turn into small moulds and freeze in refrigerator.