Salad Dressing I is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic salad dressing made from an emulsion of mustard and oil mixed with milk and vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Salad Dressing I.
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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).
I.
506. INGREDIENTS.—1 teaspoonful of mixed mustard, 1 teaspoonful of pounded sugar, 2 tablespoonfuls of salad oil, 4 tablespoonfuls of milk, 2 tablespoonfuls of vinegar, cayenne and salt to taste.
Mode.—Put the mixed mustard into a salad-bowl with the sugar, and add the oil drop by drop, carefully stirring and mixing all these ingredients well together. Proceed in this manner with the milk and vinegar, which must be added very gradually, or the sauce will curdle. Put in the seasoning, when the mixture will be ready for use. If this dressing is properly made, it will have a soft creamy appearance, and will be found very delicious with crab, or cold fried fish (the latter cut into dice), as well as with salads. In mixing salad dressings, the ingredients cannot be added too gradually, or stirred too much.
Average cost, for this quantity, 3d.
Sufficient for a small salad.
This recipe can be confidently recommended by the editress, to whom it was given by an intimate friend noted for her salads.
Modern Redaction
Ingredients:
1 tsp prepared mustard
1 tsp powdered sugar
2 tbsp olive oil
4 tbsp milk
2 tbsp vinegar
salt and cayenne pepper, to taste
Method:
Place the mustard in a mixing bowl and beat in the sugar then add the oil, one drop at a time, carefully bating into the mustard mix. Now add the milk, a drop at a time, again beating thoroughly to combine (ensure the milk is added very slowly to prevent curdling). Now add the vinegar in a similar fashion.
