Salad Dressings

Appears in
The Times Cookery Book
The Times Cookery Book

By Katie Stewart

Published 1974

  • About

Mayonnaise is a sauce that many use but few bother to make for themselves. It is an emulsion of eggs and oil and its simplicity makes it enormously versatile. Many flavours can be added to make different variations.

Points to Watch
1 Always use oil and egg yolks that are at room temperature. Eggs straight from the refrigerator are too cold. Oil that is too warm will not thicken, and oil that has congealed in cold weather should be brought up to room temperature slowly.
2 Use tarragon or white wine vinegar or lemon juice. Malt vinegar may be used but its harsh taste will spoil the deli-cate flavour of the mayonnaise. Olive oil is, of course, traditionally used, but, for those who do not care for the strong flavour, corn oil should be used instead.