Mayonnaise Dressing in 1920

Wakefield Advocate, Wakefield, Michigan June 5 1920, page 21

Mayonnaise Dressing

  • 1 egg yolk
  • 1/2 teaspoon salt
  • 1/4 teaspoon mustard
  • cayenne
  • 1 tablespoon corn oil
  • salt
  • lemon juice or vinegar

Beat the yolk of one egg in a deep bowl, set in ice water, add one-half teaspoon of salt, one-quarter teaspoonful of mustard, a few dashes of cayenne; add a tablespoonful of corn oil and beat vigorously; add another and a teaspoonful of lemon juice or vinegar; beat vigorously again, then add more oil until a cupful is used and three tablespoonfuls of vinegar. Beat until thick and creamy. The dressing should be stiff enough to keep its shape when dropped on a salad. Use whipped cream to thin dressing when it is mixed with the salad. Various vegetables may be added to give flavor and variety such as finely chopped onion, peppers, parsley, chives or capers. For further seasoning add Worcestershire sauce, catsups of various kinds, tabasco sauce and chili powder.

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