Recipes > Salads > Salad Dressings > E.C.'s Salad Dressing

E.C.'s Salad Dressing


  • 6 tablespoonfuls of vinegar
  • 6 eggs
  • 2 tablespoonfuls of mustard
  • 2 teaspoonfuls of salt
  • pinch of cayenne pepper
  • 1 heaping tablespoonful of corn-starch
  • 1/2 pound of butter
  • yolks of 2 eggs
  • 1/2 pint of olive-oil


Pour one pint of boiling water into a farina boiler; add vinegar; place on the stove. Beat six eggs lightly. Mix, with a little cold water, mustard, salt, cayenne pepper, and corn-starch.

Beat this mixture up with the eggs, and stir it very slowly into the boiling water and vinegar, after having removed the latter from the stove, in order to prevent possibility of curdling. Return to the stove; stir constantly until quite thick. Remove from the stove, and add butter immediately; stir until the butter is thoroughly melted. Now put the yolks of two eggs on a plate, and, using a fork, mix gradually with them the olive-oil, stirring it in vigorously. When the first mixture is cold, beat the second into it. If more oil is desired, the yolk of another egg must be mixed with it.

This recipe will make about one quart of dressing. If less is wished, part of the first mixture can be saved in a cool place, and can be used later by making a fresh supply of the olive-oil mixed with yolk of egg.


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Fifty Salads (1885).

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