Recipes > Salads > Salad Dressings > Mayonnaise > Mayonnaise



  • yolk of 1 raw egg
  • 1 level teaspoonful of salt
  • 1 level teaspoonful of dry mustard
  • 1 saltspoonful of white pepper
  • cayenne
  • juice of 1/2 lemon
  • 3 gills of salad oil
  • 4 tablespoonfuls of tarragon vinegar


Place in the bottom of a salad bowl the yolk, salt, dry mustard, white pepper, as much cayenne as can be taken up on the point of a very small pen-knife blade, and the juice; mix these ingredients with a wooden salad spoon until they assume a creamy white appearance; then add, drop by drop, the salad oil, stirring the mayonnaise constantly; if it thickens too rapidly, thin it with a little of the juice from the second half of the lemon, until all is used; and towards the finish add gradually the tarragon vinegar. Keep it cool until wanted for use.


The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).


Print recipe/article only

comments powered by Disqus