Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- one pint of oilve oil
- one-half teaspoon each mustard
- one tablespoon each lemon juice
- one egg just a little
- one egg in a small bottomed bowl
- lemon juice
- vinegar
Directions
Beat the yolk of one egg just a little, then add very slowly one pint of oilve oil. Stir or beat gently for about one hour. —Mrs. R. S. Teeple, Holbrook, Ariz.
MAYONNAISE DRESSING (NEVER FAIL).
One-half teaspoon each mustard, salt and powdered sugar, and a few grains cayenne. To the dry ingredients add one tablespoon each lemon juice and vinegar, blending thoroughly. Place the yolk of one egg in a small bottomed bowl, and beat thoroughly with an egg beater. Add the seasoning and beat very thoroughly. It should thicken up slightly. Have oilve oil as cold as possible, and add a few drops at a time, continuing the beating. Soon as it begins to thicken add the oil in larger quantities. Keep adding oil until it is sufficiently heavy to serve. Constant, vigorous beating and adding oil slo\vly at first are the secrets of success. — Mrs. C. F. Phil- brook, Bisbee, Ariz.