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Рецепт Mother's Quick And Easy Fresh Mayonnaise
by Global Cookbook

Mother's Quick And Easy Fresh Mayonnaise
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Ингредиенты

  • 1 x Egg yolk
  • 2 Tbsp. Vinegar
  • 1/4 tsp Mustard
  • 3/4 tsp Salt
  • 1/8 tsp Pepper
  • 1 c. Salad oil

Инструкции

  1. Beat egg yolk and add in Tbsp. vinegar. Add in mustard, salt and pepper and mix well. Drop oil a tsp. at a time into egg mix, beating constantly till 1/4 c. oil is added. Then add in it in larger quantities, beating thoroughly after each addition. As the mix thickens, add in the remaining vinegar a little at a time. Half vinegar and half lemon juice may be used. Keep in chill covered.
  2. Tootie's Notes: Use the same method and add in some of the flavored mustards for a very unique taste. Dijon is my favorite. Try some of the flavored vinegars-we make ours with herbs which we grow in our herb bed. For a Fruit salad Mayonnaise mix in 1/3 c. whipped cream lightly into the above mayonnaise recipe.
  3. Variations: Red Mayonnaise: add in 1/4 tsp. paprika and 1/4 c. catchup.
  4. Cucumber Mayonnaise: Add in 1/2 c. grated well liquid removed cucumbers.
  5. Horseradish Mayonnaise: Add in 2 Tbsp. grated horseradish. (WOW)
  6. Jellied Mayonnaise: Use 1 c. slightly liquid aspic jelly in place of egg yolk.*See below.
  7. Marshmallow Mayonnaise: Substitute marshmallow whip for whipped cream in fruit salad mayonnaise.
  8. Banana Nut Mayonnaise: Add in 1 well mashed banana and 2 tables peanut butter to recipe for mayonnaise.
  9. Cheese mayonnaise: Add in 1/4 c. grated American cheese to recipe for mayonnaise.
  10. Marmalade Mayonnaise: Add in 1/4 c. orange marmalade to recipe for mayonnaise. (This works with other marmalades-lime is good.)
  11. Aspic Jelly: 1 tables gelatin, 1 pint stock, 1 tsp. salt, 1 tsp. mixed spices, 1/8 tsp. pepper, juice of 1 lemon, 1 egg white, 1 eggshell. Put gelatin in 1/2 c. cool water, soak 30 min. Dissolve over warm water. Add in stock, sal, spices, pepper and lemon juice. Heat slowly, stirring constantly, almost to boiling point. Add in egg white and eggshell.
  12. Bring to boil while beating. Boil 1 minute. Strain through cheesecloth.
  13. Pour in mold. Refrigeratetill set.
  14. Tootie's notes: When this was made by Mother and grandmother we had our own chickens. I no longer add in the eggshell to the mix as I don't know the conditions the egg was laid in. Call me quirky! My Aunt still has chickens and still uses the eggshell method.
  15. NOTES : Basic Mayonnaise with some ways it was used. I have many more variations.