This vintage Special Mayonnaise recipe from the kitchen of Mary M. Donald brings back the wholesome charm of homemade condiments. A delightful twist on classic mayonnaise, this version incorporates gelatin for a unique texture and stability, making it perfect for spreading on sandwiches or using as a base for dressings and salads. The recipe likely dates back to the mid-20th century when home cooks prized economical and creative recipes. It's rich, tangy, and creamy, with just the right hint of mustard and sweetness. A true family treasure passed down through generations.
Ingredients
- ½ tsp gelatin
- 1½ cup evaporated skim milk
- 2 egg yolks
- 2 tbsp sugar
- 1½ tsp dry mustard
- 1 tsp salt
- ¼ cup mild vinegar
Instructions
Step 1: Soften Gelatin
- Soak ½ tsp gelatin in ¼ cup cold milk (from the 1½ cups total).
Step 2: Heat Milk
- Heat the remaining 1¼ cups milk in a double boiler until just scalding.
- Remove from heat and stir in the softened gelatin until fully dissolved.
Step 3: Mix Eggs and Seasonings
- In a bowl, beat together 2 egg yolks, 2 tbsp sugar, 1½ tsp dry mustard, and 1 tsp salt.
Step 4: Temper Eggs
- Gradually stir a small amount of the hot milk mixture into the egg mixture.
- Slowly blend in the remaining milk mixture.
Step 5: Cook Mixture
- Return everything to the double boiler.
- Cook over low heat, stirring constantly for about 10 minutes, until thickened.
Step 6: Add Vinegar and Cool
- Remove from heat and stir in ¼ cup mild vinegar slowly.
- Allow mixture to cool completely, then refrigerate until firm.
Tips
- Use whole evaporated milk for a richer flavor.
- Add a pinch of paprika for color and mild smokiness.
- Substitute apple cider vinegar for a fruitier tang.
- Stir in fresh herbs (dill, tarragon, parsley) after cooling for a green mayonnaise.
- Add a teaspoon of lemon juice for extra brightness.
- Use as a base for potato salad, chicken salad, or coleslaw.
Transcription of the Original Recipe
Read or copy the transcription
Here's what's cookin' Special Mayonnaise Recipe from the kitchen of ___ Mary M. Donald ½ tsp gelatin 1½ cups evaporated Skim milk 2 egg yolks 2 tbsp sugar 1½ tsp. dry mustard 1 tsp salt ¼ cup mild vinegar Soak gelatin in ¼ cup cold milk Scald milk in double boiler. Remove from fire & dissolve gelatin in it. Beat together egg yolks, sugar, dry mustard & salt. Stir into this a little of the hot milk & gelatin mixture. Blend & add remainder of milk mixture. Return these ingredients to double boiler & cook & stir over low flame 10 minutes. Remove & add vinegar slowly. (It thicken as it cools) Allow to cool - then refrigerate
From Transcription to Instructions
Hi, we’re the folks behind Salvaged Recipes, and the original directions were a short, practical note: soak gelatin, scald the milk, dissolve the gelatin, beat yolks with sugar, mustard and salt, add a little hot milk, cook 10 minutes, add vinegar and chill. We broke that quick note into our instructions so you can cook without guessing: we show that 1/4 cup of the milk softens the gelatin while the remaining 1 1/4 cups are scalded, we walk you through tempering the yolks with a bit of hot milk before returning everything to the double boiler to stir for about 10 minutes, then adding the vinegar slowly and chilling.
Nutrition
Calories: 24kcalCarbohydrates: 2.2gProtein: 1.1gFat: 0.8gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 14mgSodium: 147mgPotassium: 38mgSugar: 2gVitamin A: 90IUVitamin C: 0.5mgCalcium: 32mgIron: 0.1mg
