Twenty Ways with Mayonnaise

New Zealand Journal of Agriculture, Volume 100, Issue 5, 16 May 1960, Page 512

Twenty Ways with Mayonnaise

By

NAOMI F. BANKS,

Home Science Instructor, Department of Agriculture, Auckland PLAIN or fancy mayonnaise is an easy way of making favourite salads even better. Try plain bland mayonnaise with a highly flavoured dish, or perk up a simple salad by stirring extra flavours into the mayonnaise just before it is used. A/TAYONNAISE is a rich, smooth IVI dressing made from egg yolks or whole egg, oil, vinegar or lemon juice, and seasonings. Care must be taken during mixing to ensure that the mixture does not separate out. The oil is added to the beaten egg slowly, one drop at a time, and beaten continuously with a fork (which traditionally should be solid silver), a rotary beater, or an electric mixer. As the mixture thickens, larger quantities of oil can be beaten in without danger of the mayonnaise curdling. If the mixture does curdle, the ingredients need not be wasted. Start again with a clean bowl and fresh egg or yolk, then beat in the curdled mixture drop by drop, adding extra oil when the egg-oil mixture is finished. The consistency of the mayonnaise depends on the amount of oil used. The more oil used, the thicker the result, and oil can be added until the mixture will hold its shape for decorative piping. Basic Mayonnaise Recipe 2 egg yolks or one 2 tablespoons of whole egg lemon juice or i teaspoon of dry vinegar mustard Salt to taste 12 to 18 oz of soya bean oil Beat the egg, salt, and mustard in a deep basin. Add the oil, one drop at a

time, beating continuously. When half the oil has been used beat in the lemon juice or vinegar, then continue beating in oil in small amounts until the mixture is the desired consistency. Store in a covered jar in a cool place. Piquant Variations For variations of the basic mayonnaise stir in to taste any of these ingredients: Curry powder Chilli powder Made-up mustard Paprika Anchovy paste or sauce Chilli sauce Capers Chopped chives Chopped parsley Horse radish sauce Onion juice Finely chopped spring onion Finely chopped green pepper Crushed garlic Herbs, dry or fresh

Remoulade Sauce Add 1 teaspoon each of onion juice, lemon juice, finely chopped chives, parsley, and capers to mayonnaise and serve with fish or fish cakes. Tartare Sauce Add 1 teaspoon each of finely chopped parsley, gherkins, olives, and mustard to thick mayonnaise and thin it with dry white wine and red wine vinegar. Blue Vein Mayonnaise Add 2 tablespoons of finely crumbled blue vein cheese and 1 tablespoon of milk to J cup of mayonnaise. A few drops of tabasco sauce give a good flavour to this dressing. Pineapple Mayonnaise Add i cup of crushed pineapple and 1 tablespoon of lemon juice to 1 cup of mayonnaise. Serve with cabbage salads. Creamy Mayonnaise Whip i cup of cream and fold it into 1 cup of mayonnaise. Blend the mixture well and serve with salads containing fruit.