My friend Jess shared these with me, she says they are yummy. I like these recipes even before starting them because I can see they have more flavor than the one I already tried. I am going to be baking more bread this week, so I will make one of these and post pictures then :-)
2 Tbsp flour
1/2 tsp salt
1/2 tsp mustard (if you like)
1/2 tsp sugar (if you like)
1/2 C cold water
1 yolk
2 Tbsp vinegar
1/3 C oil
Mix the flour with the dry seasonings in a small saucepan. Stir in the water gradually. Stir over direct heat until it thickens and boils. Remove from the stove. Put the yolk, vinegar and oil in a bowl. Add the hot paste and beat vigorously with a rotary egg beater until smooth. The dressing will thicken on cooling
To make it more creamy, you can whip 1/4 C of heavy cream per 1 C mayo and fold it in...
a recipe from 1895 for Mayo:
1 Egg Yolk
1/2 tsp salt
few grains of cayenne (small pinch)
1/2 tsp mustard (optional, but good)
1/2 tsp sugar (if you like)
1-2 Tbsp vinegar or lemon juice (aka acid... Vinegar is more stable, lemon adds flavor)
1C oil
Put the yolk in a deep bowl; mix the salt, cayenne, mustard and sugar. Stir into the yolk. Stir in 1 Tbsp acid; add a drop or two (1/4 tsp) of oil; beat vigorously with a fork or egg beater until thoroughly mixed. Continue adding the oil a couple drops at a time, beating vigorously after each addition until abt 1/4C of oil has been used. Beat in remaining oil 1-2 Tbsp at a time. If it looks too thick, add the rest of the acid. Mayo will thicken as it stands... mayo that is too thick will separate as it stands too..
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