Categories: Seasoning- Sauces
Ingredients
- 1 tsp. salt
- 1 tsp. sugar
- 1 tsp. dry mustard
- 1/2 tsp. paprika
- 1 egg or 2 egg yolks
- 2 cups salad oil at room temperature
- 3 Tbsp. lemon juice or vinegar
Directions
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Beat egg with salt, sugar, mustard and paprika, using a rotary egg beater or electric mixer. Add oil, a teaspoon at a time at first, beating well between additions, until a thick mixture forms. Ad the mayonnaise thickens, and 1/2 cup oil has been used, start adding lemon juice or vinegar, 1 Tbsp. the first addition of salad oil, beating thoroughly until all the oil is used. Mayonnaise will thicken when chilled.
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Mayonnaise will keep well in tightly closed jar in a cool, but not freezing, part of the refrigerator. Serve it with almost any kind of salad- meat, fish, vegetable or fruit. Or use it to season an combine sandwich and appetizer filling. When fruit salads are to be served as dessert, then the mayonnaise with fruit juice or fold in 1 cup whipped cream.
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makes over a pint.