Viltoft Dressing

Ingredients

• 2 egg yolks
• Y4 teaspoon dry mustard
• 1 (1-pound) jar mayonnaise
• 3s. cup buttermilk sauce
• Ya cup grated Parmesan cheese
• 1 drop Tabasco sauce
• 1 drop liquid garlic
• 1% cups salad oil
• 3 tablespoons vinegar
• 1 tablespoon plus 1 teaspoons lemon juice
• Ya teaspoon freshly ground pepper
• Dash of salt

Method

1. 1

   In a small bowl of electric mixer, whip the eggs into the mayonnaise at low speed.

2. 2

   Add the buttermilk and cheese.

3. 3

   Increase mixer speed and slowly add the oil, beating until it is fully incorporated.

4. 4

   Reduce the mixer speed and add the vinegar, lemon juice, mustard, Worcestershire sauce, Tabasco sauce, garlic, pepper, and salt.

5. 5

   Reserve about 0.5 cup dressing for the Shipside Salad and refrigerate the remainder.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 52. The excerpt below is the record exactly as published.

VILTOFT DRESSING coarsely torn (approximately) Ya pound mushrooms, sliced 2 tomatoes, each cut (approximately) in 6 wedges 6 canned artichoke bottoms, 2 hard-boiled eg, each cut in half vertically cut in 6 wedges 10 radishes, sliced 3 tablespoons chopped walnuts In a large bowl, mix the lettuce, mushrooms, artichokes, radishes, and walnuts. Toss with the Viltoft Dressing. Top with the tomato and egg and serve immediately. VILTOFT DRESSING 2 egg yolks — Y4 teaspoon dry mustard 1 (1-pound) jar mayonnaise Ya teaspoon Worcestershire 3s. cup buttermilk sauce Ya cup grated Parmesan 1 drop Tabasco sauce cheese 1 drop liquid garlic 1% cups salad oil Ya teaspoon freshly ground 3 tablespoons vinegar pepper 1 tablespoon plus 1 Dash of salt

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