Skip to content

Homemade Mayonnaise

From 1915 Economy Cookbook (1915).

Source and licence

From 1915 Economy Cookbook (1915), printed page 67, digitised by the Internet Archive: https://archive.org/details/1915economycookb0000unse

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 1 egg 1 teaspoon mustard 1 teaspoon salt 1/2 teaspoon paprika 1 teaspoon Imperial Granulated 3 tablespoons vinegar or lemon juice Sugar 1-1/2 cups salad oil Put all ingredients except salad oil into blender container.
  2. Cover and blend for 5 seconds.
  3. Uncover and very gradually add the salad oil with blender motor running.
  4. Blend until very thick and smooth.
  5. Yield: 1 pint.
  6. Variations: Add 1 clove garlic, 1/2 cup chopped parsley, dash Tabasco and blend unl smooth.
  7. To 1/2 cup mayonnaise, add 1/2 cup cranberry sauce and 1/2 cup sour cream.
  8. To 1 cup mayonnaise, add 1/4 cup chili sauce or catsup and any or all of the following le Thousand Island Dressing: finely chopped onion, celery, stuffed olives, sweet pickle a _ parsley, green pepper, hard-cooked egg.
  9. Blend a few seconds leaving solids chunky.