The Blue Grass Cook Book

page 162

      MAYONNAISE
Mrs. Henry C. Buckner

  Yolk of 1 egg,

  1/2 teaspoonful of salt,

  Dash of cayenne pepper,

  1 cupful of salad oil,

  1/2 teaspoonful of lemon juice

Let the oil and egg be very cold before using. Also the plate must be on ice;
let the yolk be entirely free from any white. add salt and pepper to egg and
mix well, then add oil, drop by drop. The success depends on adding the oil
slowly at first. Spend half of the time in incorporating the first 2 spoonsful
of oil; after that, it can be added a little faster. After it is thick,
alternate a few drops of lemon juice or vinegar with the oil. A little tarragon
vinegar is nice. If mustard is liked add 1/4 teaspoonful of dry mustard with the
salt at the beginning. Some like a hard-boiled egg added to the raw egg.

      MRS. JACKSON'S SALAD DRESSING

  1 teaspoon of dry mustard,

  1 teaspoon of salt (scant measure),

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