Mayonnaise (1953)

10m
Prep Time
0m
Cook Time
10m
Ready In

Recipe: #18953

May 11, 2015



"Adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This his wife's recipe. It is made in a mixer. I would use an extra-large or jumbo egg because of the amount of oil. If you are concerned about raw eggs, use a pasteurized egg. Yield 2 cups"

Original is 16 servings

Nutritional

  • Serving Size: 1 (32.6 g)
  • Calories 244.4
  • Total Fat - 27.3 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 10.2 mg
  • Sodium - 153.4 mg
  • Total Carbohydrate - 0.3 g
  • Dietary Fiber - 0 g
  • Sugars - 0.3 g
  • Protein - 0.4 g
  • Calcium - 2.5 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Combine egg, salt, pepper, sugar, mustard and vinegar in the bowl of a mixer.

Step 2

Beat at high speed until thoroughly combined, about 1 minute.

Step 3

With mixer running, slowly begin to add the oil, a few drops at a time.

Step 4

Continue beating and adding oil very slowly until all the oil has been incorporated.

Step 5

Cover and refrigerate.

Tips


No special items needed.

0 Reviews

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