Cooked Salad Dressing

Ingredients

• Yolks 4 eggs
• 2 tb. vinegar
• 2 tb. milk or cream
• 3 or 4 tb. butter
• 1 ts. salt
• few grains of cayenne

Method

1. 1

   Beat the yolks of 4 eggs or 2 whole eggs until very light.

2. 2

   Add vinegar and milk or cream.

3. 3

   Set the bowl in a saucepan of hot water and cook, stirring continuously until the mixture is of the consistency of soft butter.

4. 4

   Remove from fire and add butter, salt, and cayenne.

5. 5

   Thin with cream before serving.

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 75. The excerpt below is the record exactly as published.

Cooked salad dressing. 3. French dressing. 2. Mayonnaise. 4. Cream dressing. MINERAL FOODS — SALADS 173 All dressings, with the exception of French dressing, should be just thick enough to coat the particles of food with which they are mixed ; if too thin they will settle in the bottom of the dish ; if too thick, they will not mix well. They should be thinned with either sweet or sour cream to the right consistency just before serving. Dressings are seasoned with salt, cayenne, and paprika, but mustard should be used spar- ingly, if at all. A small amount of sugar may be added for fruit salads, but a dressing for a fish or meat salad should not be sweetened. Cooked Salad Dressing Yolks 4 eggs or 2 whole eggs beaten until very light. Add 2 tb. vinegar and 2 tb. milk or cream. Set the bowl in a saucepan of hot water and cook, stirring continuously until the mixture is of the consistency of soft butter. Do not let the water boil around it, as the high temperature hardens the albumen on the sides of the bowl and tends to make the dressing lumpy. Remove from fire and add 3 or 4 tb. butter, 1 ts. salt, and few grains of cayenne

Cook this with the app: pantry check, scaling, and the assistant.