MAYONNAISE DRESSING
Instructions:
- 1/2 tsp. salt
- 2 egg yolks
- 1/4 tsp. pepper
- 1-1/2 c. oil
- 1/4 tsp. mustard
- 4 Tb. vinegar or lemon juice
- Mix the dry ingredients in a bowl. Separate the eggs and add the yolks to the dry ingredients.
- Beat these with a rotary egg beater until they are well mixed. To this mixture, add a few drops of oil and continue to beat.
- Add a drop of the vinegar or lemon juice, a few more drops of oil, and beat constantly.
- Gradually increase the quantity of oil added each time, but do not do this rapidly.
- As the oil is added and the beating is continued, it will be noted that the mixture grows thicker, but when vinegar is added the mixture is thinned.
- The quantity of vinegar is so much less than that of oil that the oil may be added in small amounts two or three times in succession before vinegar is added.
- This process is rather long and slow, but if the mixing is done correctly, the result will be a thick, smooth mixture that will not separate for possibly 6 or 7 days