Mayonnaise (Handwritten)

Ingredients

• 1.2 egg yolks
• 2.1 teaspoon salt
• 3.paprika, see uncertainties
• 4.1 tablespoon castor sugar
• 5.tabasco, dash
• 6.1 teaspoon dry mustard
• 7.3 tablespoon lemon juice, combined with vinegar
• 8.2 tablespoon white vinegar, combined with lemon juice
• 9.500 millilitre vegetable oil, cold; added drop by drop then in a thin stream
• 10.1 tablespoon water, boiling; beaten in at the end

Method

1. 1.Put yolks in bowl. Add seasonings. Beat using a K beater (stand mixer).
2. 2.Add 1 tablespoon of the lemon juice and vinegar mixture. Beat.
3. 3.Beat in, drop by drop, ½ cup of the oil. Then beat in the remaining oil in a thin stream alternately with the remainder of the lemon and vinegar mixture.
4. 4.Beat in the tablespoon of boiling water. Refrigerate until needed.

Notes

• A handwritten version; differs from the Plates cookbook Mayonnaise (mayonnaise.yaml) in technique and proportions — this uses a stand mixer and adds boiling water at the end.
• Appears on the same card as Melba Toast and Basic Blintze Batter.
• K beater refers to the flat beater attachment on a KitchenAid or similar stand mixer.