Mayonnaise Dressing

Sauce Mayonnaise

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Yolk of an Egg
  • Sweet Oil
  • The Juice of Half a Lemon
  • Vinegar
  • Pepper and Salt


Take the yolk of one fresh egg, raw, and put it in a bowl. The egg and the oil must be cold, and in summer it is well to keep the soup plate in which you make the Dressing on cracked ice in a pan, so that the oil will not run. Put the yolk in a plate; add, drop by drop, a little sweet oil from the bottle. When you have dropped about a spoonful, being careful to work it into the yolk of the egg, drop by drop, and blend all the time, take a lemon and drop a few drops into the mixture. It will at once begin to thicken as you stir it in. Continue stirring, and then steadily, drop by drop, let the oil fall, working it all the time with your fork into the egg. Have another spoon and begin to drop in the lemon juice, working it the same way again till it thickens the egg. Then begin again with the oil and work again, and again drop the lemon till you have the juice of half a lemon and about two gills of oil, finish with the oil. Serve very cold, with Salads, etc.

Mayonnaise is the standing sauce for Chicken Salad, Shrimp Salad, Crab Salad, etc. When making for these large Salads, as a garnish use three yolks of eggs and other ingredients in proportion.