131 calories
| 1 tbs. oil | ⅓ tbs. vinegar, or lemon juice |
| Dash of pepper and salt | |
Have all ingredients cold; mix salt and pepper together; stir in the oil, add vinegar or lemon juice slowly, beating briskly to form an emulsion; use immediately or ingredients will separate.
Use as little salt as possible in nephritic conditions.
Mayonnaise Dressing
2109 calories
| 1 egg (yolk only) | ½ tsp. mustard (dry) |
| 2 tbs. lemon juice (or vinegar) | Dash red pepper |
| ½ tsp. salt | 1 cup olive oil |
Method of Mixture: Mix dry ingredients with yolk of egg thoroughly; add all the acid (use Dover beater). Now add, one teaspoonful at a time, the olive oil; beat continually until the mixture thickens (after 8 teaspoons of oil have been added). Put in oil by tablespoonfuls until all is incorporated. This method shortens the time of making at least one-half, and the dressing rarely curdles as it often does in the old methods.
Whipped cream may be added to dressing before serving. Mayonnaise will keep if placed in a cool place, and the above quantities are more easily handled than smaller amounts.