FRENCH DRESSING
Mix 1 tablespoon lemon juice or vinegar, ½ teaspoon salt, ⅛ teaspoon pepper or few grains cayenne pepper in bowl; add 3 to 4 tablespoons olive oil, beating constantly. Place on ice until ready to serve.
MAYONNAISE I
- 1 egg yolk
- ½ teaspoon dry mustard
- ½ teaspoon salt
- 1/16 teaspoon cayenne pepper
- 1 cup salad oil
- 2 tablespoons vinegar or lemon juice
Utensils and ingredients should be very cold. Put egg yolk into shallow bowl; add, seasoning and mix well; add oil slowly, almost drop by drop, beating continually until very thick. Thin with vinegar; continue adding oil and vinegar until all is used.