3/4 tsp. salt
1/4 tsp. mustard
1/4 tsp. pepper
3 Tb. vinegar
1/4 tsp. paprika
1/2 c. oil
Measure the dry ingredients and place them in a bowl. Measure the
vinegar and oil and add them to the dry ingredients. If possible, place
a piece of ice the size of a walnut in the bowl. Beat with a fork until
the ingredients are thoroughly mixed and the oil and vinegar form an
emulsion that will remain for a short time. The ingredients will
separate if the dressing is allowed to stand, but the colder they are,
the more easily will the emulsion form and the longer will it remain. If
ice cannot be used, have the ingredients as cold as possible before
mixing them.
38. Sometimes a more highly seasoned French dressing is desired. In such
an event, there should be beaten into the dressing just described the
following ingredients:
2 Tb. finely chopped onion or 1 Tb. onion juice
2 Tb. chopped pimiento
1 large green pepper, chopped
2 Tb. chopped parsley
39. MAYONNAISE DRESSING.--Although mayonnaise dressing is prepared
without the application of heat, it is not one of the simplest dressings
to prepare. It meets with much favor, being used almost as extensively
as French dressing, but it is perhaps less desirable with fruit salads
than with others. It is also much used as a basis for numerous other
dressings. Since it requires considerable time for its preparation, a
wise plan is to make more than enough for one meal. However, it should
not be made in large quantities, for the oil separates from the
remainder of the ingredients if it is allowed to stand too long. If it
is thoroughly beaten and kept extremely cold, it may perhaps keep for a
week, but keeping it longer than that is not advisable. Before serving,
it may be thinned by beating either sweet or sour cream into it. It may
be made fluffy and light and its quantity may be increased by beating
whipped cream into it.