Recipes > Salads > Salad Dressings > Cream Dressing > Cream Dressing

Cream Dressing


  • 1 large tablespoonful of butter
  • 4 tablespoonfuls of vinegar
  • 1/2 teaspoonful of salt
  • 1/2 teaspoonful of dry mustard
  • 2 well-beaten eggs
  • 1/2 pint of cream


Rub together in a china bowl the butter, vinegar, salt, and dry mustard.

Place the bowl in a saucepan full of boiling water over a spirit lamp, or on the range. Stir the mixture carefully till very hot, to prevent the butter from oiling. When hot add the well-beaten eggs; stir till thick, then pour in the cream, stir, remove from the fire, and allow it to get perfectly cold.

Cold sweet-breads are excellent served with this cream Mayonnaise.


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The Century Cook Book (1901).

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