MAYONNAISE - DRESSINGS.

by Ted Peterson
There are a larger number of different dressings and mayonnaise for people to use. This page will list the few that are used most of the time. You can make any of them.
REMOULADE.
1 clove of minced garlic.
1 teaspoon of tarragon.
1 egg chopped up fine.
1 teaspoon capers.
1/2 teaspoon dry mustard.
1 tablespoon chopped parsley.
dash of anchovy.
1 cup of mayonnaise.
Mix together and you will have Remoulade dressing.
RUSSIAN.
2 cups mayonnaise.
1 teaspoon dry mustard.
1 tablespoon Worcestershire sauce
2 ounces of caviar.
2 tablespoons chopped onions
Blend together the above items and let stand. You now have Russian dressing
THOUSAND ISLAND.
1 cup mayonnaise.
3 tablespoons of chili sauce.
1 chopped hard boiled egg.
1 tablespoon chopped onion.
pinch of dry mustard.
Mix and you will have Thousand Island dressing.
FRENCH.
4 parts olive oil.
1 part lemon juice or wine vinegar.
Salt and pepper to taste
The flavor can be changed a little by adding herbs, garlic. onion, or peanut oil, corn oil. This makes a good French dressubg. French dressing should be made at the last minute before using.
TARTAR.
2 cups mayonnaise.
2 teaspoons chopped parsley.
3 tablespoons chopped onion.
2 tablespoons lemon juice.
2 tablespoons chopped dill pickle.
This is another tartar sauce or dressing. See the other one on this web site.
MAYONNAISE.
2 eggs yolks.
1 teaspoon salt.
1/2 teaspoon dry mustard.
1 pint of olive oil.
lemon juice to taste.
To the egg, salt, mustard start adding the oil drop by drop beating thoroughly each time you do it. Do not go fast. Continue until all oil is there and the mixture is thick and stiff and then add the lemon juice.
You now have mayonnaise.
Good luck.
To go back to the opening main menu click here.
To go back to the Food menu click here.
  • Any Comments, Questions, or Inquiries: E-Mail_w7wwg@jps.net