Mayonnaise
Ingredients
- 2 egg yolks
- 1/2 pint oil
- 2 tbsp lemon juice
- 1/2 tsp dry mustard
- Seasoning
Method
- Beat together the egg yolks, seasoning and mustard until well blended
- Gradually add half the oil, drop by drop, beating well so that the sauce is smooth and shiny
- Add half the lemon juice again beating well
- Add the rest of the oil a little more quickly, then the remaining lemon juice
- Season to taste and store in an airtight container for up to 2 weeks
French Dressing
Ingredients
- 6-9 tbsp polyunsaturated oil
- 3 tbsp vinegar
- 1/4 tsp dry mustard (optional)
- 1 garlic clove, crushed (optional)
- 1/2 tsp sugar
- Seasoning
Method
- Put all the ingredients in a screw-top jar, shake well until thoroughly blended
- This will keep for several weeks in the fridge but always shake well before use
- The amount of oil can be varied according to taste, as can the type of oil or vinegar
- The oil used most often is olive oil but corn or sunflower oil can also be used, these do not have such a strong flavour
- It is best to use wine or cider vinegar and, if desired, part of the vinegar can be replaced by lemon juice
- Herbs and spices can be added if desired
Basic White Sauce
Ingredients
- 2oz polyunsaturated margarine
- 3/4 pint skimmed milk
- 2oz flour (1oz of which should be wholemeal)
Method
- Melt margarine
- Stir in flour and cook for 2 minutes
- Gradually add milk stirring all the time
- Bring to the boil -keep stirring