I attempted to assimilate some mayonnaise into the collective yesterday.
1/2 cup mayo (Hellmans)
1/4 cup full milk
2 tsp yellow mustard
couple of dashes of vinegar
I got pretty close, but once it was on the food it didn't have enough kick. I think I'll use less milk and more vinegar next time. Anyone nailed this one?
try also adding a little celery salt. Might help too. I find I need to add quite a bit of vinegar and have never added milk. You could also try adding a bit of yogurt (plain of course) but I've never tried that myself.
My modified recipe
1/2 cup mayo (Hellmans)
2 Tbsp full milk (could also use cream)
2 tsp yellow mustard
1 Tbsp vinegar (I used malt)
Gets pretty bloody close. Try it out and tell me what you think.
Would you like me to send you a bottle of the real stuff? (or is this just a challenge you wanted to take on?)
Stel.
I have a a cookbook I managed to con my mother out of. It's an old "Good Housekeeping" book published in 1952 and it has a recipe for salad cream if you're interested.
1/2 oz sugar
1tsp made mustard
1 tsp salt
1/2 tsp pepper
1 egg
1/4 pint (5 oz!) of milk
1oz butter
2 tbsps vinegar
Mix together sugar,mustard, salt, pepper and beaten egg. Add milk and cook carefully over a gentle heat until thickens. Add butter and vinegar , mix well and leave to cool.
If anyone tries this, let me know how it works out. I'm afraid that at 103F in Az I'm not up to slaving over a hot stove!
4 egg yolks
1 teaspoon salt
2 teaspoons dry mustard
6 tablespoons vinegar
3 cups vegetable oil
3 tablespoons flour or cornstarch
1 cup boiling water
2 tablespoons granulated sugar
1/4 cup white vinegar
1 tablespoon salt
With mixer blend egg yolks, salt, sugar and 2 tablespoons of the vinegar. Very slowly add 1 cup of the oil, a few drops at a time, and mix thoroughly. Add remaining oil a little faster, but be careful to blend each addition before adding more oil. When all oil has been added, add remaining 4 tablespoons vinegar.
Put remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the mayonnaise and blend well. Pour into a container and cool in the refrigerator.
Yields slightly more than 1 quart.
They have salad cream imported at my local Kroger. Tried some about 3 years after I moved here. Nasty stuff it was. I'll take ranch dressing with my salad these days.
Regards
Nigel