I started thinking about this after reading the mayonnaise receipt in the book mentioned above....
This line of culinary reasoning is admitted to be a bit of a conceit.
What if one said, 'why not make Caesar salad dressing with a kind of mayonnaise, partially, in place of the egg or the egg yolk and some or all of the oil normally prescribed?'
Why would one do this? Cut down on egg or egg yolk to oil? Have mayonnaise made for other uses at the same time? Possibly have a thicker, creamier, Caesar dressing?
These are possible reasons that spring to mind.
Then the question becomes, what kind of mayonnaise?
The Charleston Receipts mayonnaise contains a raw and a hard boiled yolk per 8 ounces of olive oil....
That already doubles the 1 yolk I use for 8 ounces of oil for mayonnaise.
So, this is a starting point for a conversation, here.
The Charleston book also, interestingly enough, I just noticed this, also actually has an anchovy salad dressing calling for mayonnaise instead of oil!
So, it seems that I am onto something with an older tradition than I knew. And mayonnaise is used of course in other types of dressings besides Caesar as well.
No comments:
Post a Comment