Mayonnaise Dressing

With a whole egg, or three yolks.

Here’s a version from the January 21, 1882 edition of the Goshen (Indiana) Independent:

A Good Mayonnaise Dressing. — Put the yelks of two eggs in a deep dish with a little salt and white pepper; into these stir briskly some olive oil, which must be added very gradually and alternated every little while with a few spoonfuls of vinegar. This dressing should have an agreeable flavor, and a rather stiff consistency. Salad oil should be kept well corked in a dry, cool place, and always in the dark.

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Mayonnaise Dressing

1 egg or yolk of three
1 Tbsp. flour
3 cups sugar
Butter size of a walnut.

Moisten with cold water.

Add 1 teacup boiling water and boil until thick.

Leave a Reply

Your email address will not be published.
Required fields are marked:*