Home › The Waldorf Kitchen › Salad Dressing

Salad Dressing

(1). Put the cold yolks of two hard-boiled eggs into a basin, mash them until they are quite smooth, add one teaspoonful each of salt and made mustard, one saltspoonful of sugar, and half that quantity of pepper; mix together well, add by degrees one tablespoonful of cream and vinegar, and, when well incorporated, add one tablespoonful each of salad oil and vinegar, and one dessertspoonful of tarragon vinegar. When well mixed it is ready for use. (2.) Put the yolks of two raw eggs into a basin with one teaspoonful of salt and beat them well; then add, a drop at a time, one pint of the best salad-oil. When the oil is well mixed with the eggs, stir in one teaspoonful of made mustard, one tablespoonful of tarragon vinegar, one tablespoonful of chili vinegar, and three or four tablespoonfuls of plain vinegar. Beat together until all these ingredients are well incorporated, then add a small quantity each of sugar and cayenne pepper. Turn the mixture into a bottle, and keep it tightly corked until wanted.