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MAYONNAISE

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)


MAYONNAISE
Mrs. Henry C. Buckner


Yolk of 1 egg,

1/2 teaspoonful of salt,

Dash of cayenne pepper,

1 cupful of salad oil,

1/2 teaspoonful of lemon juice


Let the oil and egg be very cold before using.

Also the plate must be on ice; let the yolk be entirely free from any white.

Add salt and pepper to egg and mix well, then add oil, drop by drop.

The success depends on adding the oil slowly at first. Spend half of the time in incorporating the first 2 spoonsful of oil; after that, it can be added a little faster.

After it is thick, alternate a few drops of lemon juice or vinegar with the oil.

A little tarragon vinegar is nice.

If mustard is liked add 1/4 teaspoonful of dry mustard with the salt at the beginning.

Some like a hard-boiled egg added to the raw egg.



The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/