Salad Dressing II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic salad dressing made from an emulsion of pounded egg yolks mixed with mustard, cream and vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Salad Dressing II.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
SALAD DRESSING (Excellent).
II.
507. INGREDIENTS.—4 eggs, 1 teaspoonful of mixed mustard, 1/4 teaspoonful of white pepper, half that quantity of cayenne, salt to taste, 4 tablespoonfuls of cream, vinegar.
Mode.—Boil the eggs until hard, which will be in about 1/4 hour or 20 minutes; put them into cold water, take off the shells, and pound the yolks in a mortar to a smooth paste. Then add all the other ingredients, except the vinegar, and stir them well until the whole are thoroughly incorporated one with the other. Pour in sufficient vinegar to make it of the consistency of cream, taking care to add but little at a time. The mixture will then be ready for use.
Average cost, for this quantity, 7d.
Sufficient for a moderate-sized salad.
Note.—The whites of the eggs, cut into rings, will serve very well as a garnishing to the salad.
