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
- Reducing gelatin makes this mayo more pourable—ideal for salad dressings.
- Use whole milk or cream for a richer version.
- Add herbs or garlic powder for flavor variety.
Nutrition
Calories: 56kcalCarbohydrates: 7gProtein: 4gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 41mgSodium: 81mgPotassium: 141mgFiber: 0.04gSugar: 7gVitamin A: 204IUVitamin C: 0.5mgCalcium: 118mgIron: 0.3mg
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