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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
