Mustard Dressing a la Ericsson Hammond

Ingredients

• Yolks of three eggs
• juice of one lemon
• juice of a small onion
• two teaspoons mustard
• half cup chicken broth
• half cup butter
• cayenne pepper
• salt
• four tablespoons rich cream

Method

1. 1

   Mix eggs, pepper, salt, lemon, onion juice, mustard, and broth in a saucepan.

2. 2

   Beat until thickening, then add melted butter gradually.

3. 3

   Finally, add cream and let stand until cold.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 466. The excerpt below is the record exactly as published.

Mustard Dressing a la Ericsson Hammond Assaisonnement a la Moutarde, a la Ericsson Hammond Yolks of three eggs, juice of one lemon, juice of a small onion, two teaspoons mustard, half cup chicken broth or stock if at hand, half cup butter, cayenne pepper and salt, four tablespoons rich cream

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