Yolk of 1 egg
1 cup oil
2 teaspoons vinegar or lemon juice
½ teaspoon salt Dash of red pepper ½ teaspoon mustard
Beat the egg in a cold dish with a silver or wooden fork. If the weather is very warm, place the dish in a larger vessel filled with chopped ice. When the egg is beaten add the seasoning and the oil, drop by drop, being careful to beat well without reversing the motion for fear of curdling. When the dressing thickens begin adding the vinegar drop by drop. Then add more olive oil, then more acid, continuing until all are consumed. Be sure to have all the ingredients and dishes as cold as possible.
If the mixture should curdle, begin immediately with a fresh egg in a fresh dish, and when it is well beaten add carefully the curdled mixture, drop by drop.
To color Mayonnaise green add one tablespoon of ravigote herbs to the finished dressing; or chop parsley leaves very fine; pound them in a small quantity of lemon juice; strain and add the juice to the dressing.
To color Mayonnaise red rub one scant tablespoon of lobster coral through a fine sieve and add it to the dressing.
To make white Mayonnaise follow the ordinary directions, using lemon juice instead of vinegar, omitting the mustard and adding, when finished, a half cup of whipped cream or half an egg white beaten very stiff.
1 cup milk
1 tablespoon butter
2 teaspoons mustard 2 teaspoons sugar
1 teaspoon flour 1 egg
1 tablespoon vinegar ½ teaspoon salt
Heat the milk and butter; add the egg into which the mustard and sugar and flour have been well beaten. Stir over the fire until the mixture thickens; add the vinegar; take from the fire and add the salt. This may be used in place of Mayonnaise dressing by those who do not care for oil.