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EASY MAYONNAISE

Sift into a bowl 1/2 a teaspoon of mustard, %% teaspoon of sugar, 1% teaspoon of salt and a few grains of cayenne. Add the yolk of an egg, and mix thoroughly. Then add one tablespoon of vinegar, stirring all the time. Now comes the careful part-the adding of the olive oil (which is so good for one). First beat it in, a drop at a time, until you have used three teaspoonfuls. Then increase by a teaspoonful at a time, until the mixture thickens. You will need about % cup altogether, and see that it is very cold. Keep it chilled in the refrigerator, if you have one. When the mixture is thick, add a tablespoon of lemon juice. Use a silver fork to beat with, or an egg beater. All lemon juice, or all vinegar may be used, instead of a tablespoon of each. Mayonnaise should be stiff enough to hold its shape

This article text was automatically generated and may include errors. View the full page to see article in its original form.I whakaputaina aunoatia ēnei kuputuhi tuhinga, e kitea ai pea ētahi hapa i roto. Tirohia te whārangi katoa kia kitea te āhuatanga taketake o te tuhinga.
Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/periodicals/NZLIST19401129.2.81

Bibliographic details
Ngā taipitopito pukapuka

New Zealand Listener, Volume 3, Issue 75, 29 November 1940, Unnumbered Page

Word count
Tapeke kupu
155

EASY MAYONNAISE New Zealand Listener, Volume 3, Issue 75, 29 November 1940, Unnumbered Page

EASY MAYONNAISE New Zealand Listener, Volume 3, Issue 75, 29 November 1940, Unnumbered Page

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