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Salads And Dressings - Mayonnaise Recipes Post by :kos50 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3367

Click below to download : Salads And Dressings - Mayonnaise Recipes (Format : PDF)

Salads And Dressings - Mayonnaise Recipes

Chill the blender container before using

2 egg yolks
1 tsp. liquid lecithin
1/2 tsp. dry mustard
1/4 to 1/2 tsp. salt (to taste)
2 tbsp. vinegar
1 1/2 cup vegetable oil, chilled**
2 tbsp. cold water

In the cold blender container, mix all ingredients except the oil. While the blender is mixing, carefully remove lid and very slowly trickle in a stream of the cold oil. You may need to increase the blender speed as mixture thickens. It will 'set' suddenly and be mayonnaise. Scrape sides of blender with spatula.

To make it light and fluffy, add up to 2 tbsp. cold water slowly.

Makes about 2 cups. Refrigerate in a clean, covered jar.

**Recipe suggests a fairly heavy oil, such as corn.

Note: If it looks thin and curdled when adding the oil, stop the blender, pour into another container, then put 1 whole egg in blender and whip. With the blender running, drizzle the mixture back into the blender with the whipped egg. The added egg will give it a fluffier texture. Always use fresh eggs.

Double Boiler Salad Dressing

1/2 cup vinegar
1/2 cup water
1/2 cup milk
2 tbsp. flour
2 eggs
1 tbsp. mustard
3 tbsp. sugar
salt and pepper to taste

Combine ingredients and cook in the top of a double boiler over hot water. Put in clean jars and keep refrigerated.

Source: Cooking with the Horse and Buggy People

Food Processor Mayonnaise

2 egg yolks
1/2 tsp. dry mustard
1/4 to 1/2 tsp. salt (to taste)
2 tbsp. vinegar
1 1/2 cup vegetable oil
2 egg whites

Combine egg yolks, dry mustard, salt and vinegar in the food processor. Whip ingredients briefly. Slowly add the oil through the chute. Turn off processor and add egg whites.

Process again just until thoroughly blended through. Place in a clean jar, cover and refrigerate. Makes about 2 cups.
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Salads And Dressings - Dressing -  Mom's Blue Cheese Vinaigrette Salads And Dressings - Dressing - Mom's Blue Cheese Vinaigrette

Salads And Dressings - Dressing -  Mom's Blue Cheese Vinaigrette
1/2 cup safflower oil or extra-virgin olive oil 4 oz. crumbled blue cheese 1/2 cup cider vinegar 1 tsp. garlic salt Freshly ground black pepper, to taste Minced fresh tarragon or basil (optional) (If desired, just before serving, remove amount of dressing you think you'll be using and add 1 Tblsp. of minced fresh tarragon or basil. If you add herbs to entire mixture and then store, herbs loose their fresh taste and get mushy.) To make dressing, combine oil and blue cheese in small bowl. Using fork, mash about 1/2 of the blue cheese into oil. Stir in vinegar, garlic

Salads And Dressings - Mayonnaise Salads And Dressings - Mayonnaise

Salads And Dressings - Mayonnaise
1 cup Salad oil1 Egg or 2 Egg yolks2 tbl. Lemon juice or 2 tbl. VinegarSalt and pepperPaprikaBeat egg or egg yolks with a rotary beater until slightly thick; add 1 teaspoon oil at a time beating well after each addition, until 1/3 cup has been added. Add a few drops lemon or vinegar. The mixture should be quite thick and perfectly smooth. If it isn't you added oil too quick or didn't beat it enough.Continue to add oil and acid alternately until it's used up. Add seasonings to taste. Store covered in refrigerator.