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Salad Dressing


  • yolks of 4 eggs
  • 1/2 cup vinegar
  • 2 tablespoons sugar
  • butter the size of walnut
  • salt and pepper to taste


Beat yolks until light, add sugar and beat again, then add vinegar, butter, salt and pepper. Cook in double boiler until quite thick stirring all the while. When cold thin with cream. A very little flour may be added while cooking. This will keep for several days. Adding cream only as you use it.


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Attributed to Mrs. McGuiness.


Civic League Cook Book (1913).

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