Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pinch of cayenne
- one even teaspoonful of mixed mustard
- one tea- spoonful of salt
- one egg
- one way
- mustard
- salt
- cayenne
- vinegar
- lemon juice
Directions
Take one even teaspoonful of mixed mustard, and one tea- spoonful of salt, a pinch of cayenne, add the yolk of one egg. Stir together and add very gradually a. teaspoonful of best olive oil, stirring steadily one way. It should form if properh stirred, a thick paste so thick as to form a smooth yellow ball. When ready to use thin with vinegar or lemon juice and add a little sweet cream to the consistency of very thick cream. If after adding some of the oil the egg should break, that i?. become thin, the addition of another yolk will usually restoie it. — Mrs. E. J. Gibson (Santa Fe System), Winslow, Ariz.
HOW TO MAKE MAYONNAISE (by Charles Fellows).
Take yolk of raw egg, beat in olive oil, when it gets like butter add some salt, then more oil, then little dry mustard, cayenne, then alternately oil, vinegar and lemon juice. — O. L. W'ilson, Los Angeles, Calif.