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.