Recipe - Mothers Quick And Easy Fresh Mayonnaise

1 Egg yolk
2 tablespoon Vinegar
One fourth teaspoon Mustard
Three fourths teaspoon Salt
1/8 teaspoon Pepper
1 cup Salad oil

Beat egg yolk and add tablespoon vinegar. Add mustard, salt and pepper and
mix well. Drop oil a teaspoon at a time into egg mixture, beating
constantly until One fourth cup oil is added. Then add it in larger quantities,
beating thoroughly after each addition. As the mixture thickens, add the
remaining vinegar a little at a time. Half vinegar and half lemon juice may
be used. Keep in refrigerate covered.

Tootie's Notes: Use the same method and add some of the flavored mustards
for a very unique taste. Dijon is my favorite. Try some of the flavored
vinegarswe make ours with herbs that we grow in our herb bed. For a Fruit
salad Mayonnaise fold in 1/3 cup whipped cream lightly into the above
mayonnaise recipe.

Variations: Red Mayonnaise: add One fourth teaspoon paprika and One fourth cup catchup.

Cucumber Mayonnaise: Add One half cup grated well drained cucumbers.

Horseradish Mayonnaise: Add 2 tablespoons grated horseradish. (WOW)

Jellied Mayonnaise: Use 1 cup slightly liquid aspic jelly in place of egg
yolk. *See below.

Marshmallow Mayonnaise: Substitute marshmallow whip for whipped cream in
fruit salad mayonnaise.

Banana Nut Mayonnaise: Add 1 well mashed banana and 2 tables peanut butter
to recipe for mayonnaise.

Cheese mayonnaise: Add One fourth cup grated American cheese to recipe for
mayonnaise.

Marmalade Mayonnaise: Add One fourth cup orange marmalade to recipe for
mayonnaise. (This works with other marmaladeslime is good.)

*Aspic Jelly: 1 tables gelatin, 1 pint stock, 1 teaspoon salt, 1 teaspoon
mixed spices, 1/8 teaspoon pepper, juice of 1 lemon, 1 egg white, 1
eggshell. Put gelatin in One half cup cold water, soak 30 minutes. Dissolve over
hot water. Add stock, sal, spices, pepper and lemon juice. Heat slowly,
stirring constantly, almost to boiling point. Add egg white and eggshell.
Bring to boil while beating. Boil 1 minute. Strain through cheesecloth.
Pour in mold. Chill until set.

Tootie's notes: When this was made by Mother and grandmother we had our own
chickens. I no longer add the eggshell to the mixture as I do not know the
conditions the egg was laid in. Call me quirky! My Aunt still has chickens
and still uses the eggshell method.

NOTES : Basic Mayonnaise with some ways it was used. I have many more
variations.
Recipe by: MotherSarah Elizabeth Barton Posted to TNT Prodigy's Recipe
Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Apr 27,
1997