EGGLESS MAYONNAISE
by Senator Allen Ellender
1/3 teaspoon paprika
1/4 teaspoon dry mustard
Dash cayenne
1/2 cup cold milk
1 teaspoon plain gelatin powder
1/2 cup hot milk
1/4 cup lemon juice
Salt to taste
Mix dry seasonings in cold milk and dissolve gelatin. Add hot milk and
blend. Add lemon juice. Chill in refrigerator until half congealed.
Beat until fluffy. Return to refrigerator and chill until firm.
Remove, and beat once again. Store in covered jar in refrigerator. Stir vigorously before serving. Thin with (additional) lemon juice as desired and salt to taste.
Makes one cup.
Source: Milwaukee Journal, Thursday, Oct 22, 1964
by Senator Allen Ellender
1/3 teaspoon paprika
1/4 teaspoon dry mustard
Dash cayenne
1/2 cup cold milk
1 teaspoon plain gelatin powder
1/2 cup hot milk
1/4 cup lemon juice
Salt to taste
Mix dry seasonings in cold milk and dissolve gelatin. Add hot milk and
blend. Add lemon juice. Chill in refrigerator until half congealed.
Beat until fluffy. Return to refrigerator and chill until firm.
Remove, and beat once again. Store in covered jar in refrigerator. Stir vigorously before serving. Thin with (additional) lemon juice as desired and salt to taste.
Makes one cup.
Source: Milwaukee Journal, Thursday, Oct 22, 1964
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