Olive Oil Salad Dressing

Ingredients

• Yolk of one egg
• half teaspoon mustard
• half salt spoon of red pepper
• one of black pepper
• half spoonful of sugar
• one of salt

Method

1. 1

   Stir till mixed; pour in oil drop by drop till thick, then about half teaspoon of vinegar to thin it, then oil again drop by drop till thick, then half spoon of vinegar.

2. 2

   Alternate the olive oil with lemon juice, thinning with lemon juice and thickening it with the olive oil.

Nutrition per serving

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 51. The excerpt below is the record exactly as published.

Olive Oil Salad Dressing.— Yolk of one egg, half teaspoon 90 HOW WE COOK IN TENNESSEE. mustard, half salt spoon of red pepper, one of black pepper, half spoonful of sugar, one of salt. Stir till mixed; pour in oil drop by drop till thick so you can cut, then about half tea- spoon of vinegar to thin it, then oil again drop by drop till thick, then half spoon of vinegar. After having used vinegar twice, alternate the olive oil with lemon juice, thinning with lemon juice and thickening it with the olive oil, each several times. — Miss Patty Crook. Shrimp Salad Dressing. — Two eggs, one wineglass oil to each egg, quarter teacup cream, half saltspoon salt to each egg,, half teaspoon mustard

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