Mayonnaise Salad Recipe

From Dorothy McNett's Recipe Book.

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See Also: Dressings and Dips · Sauces and Marinades

Mayonnaise Salad

From Dorothy McNett's recipes at Refrigerate this mayonnaise if not used immediately after making. It can keep 5-6 days in the refrigerator.

1 egg
2 egg yolks
1/4 teaspoon best quality dry mustard
1/2 teaspoon fine sea salt
2 teaspoons lemon juice
2 cups olive oil, or other good quality and good tasting salad oil
freshly ground white pepper
possibly a pinch or two of more salt

slivered ham or grilled sausages, or any other grilled sliced meat as desired
fresh greens as desired

Beat or whisk the egg and yolks for at least 3 minutes, until thick and pale in color. Add the mustard, salt and lemon juice and beat well for about 1 minute. Now, begin beating in the oil just by droplets or a thin stream. Do not add oil too fast! Just dribble it in and keep beating. After you have added half of the oil, you can stop and taste it, adding a little more (up to 1 teaspoon) of lemon juice if needed and then continue adding the rest of the oil, always in a thin steady stream. As Julia Child said, "Egg yolks cannot digest too much oil at once."
Arrange your choices of greens and other vegetables, sausages, meats, etc. on a beautiful platter. Dollop on the dressing, sprinkle with lots of snipped fresh chives.

Recipe created 2007-03-07.

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