Salad Dressing III is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic salad dressing made from an emulsion of pounded egg yolk with olive oil, mustard, sugar, vinegar and cream. The full recipe is presented here and I hope you enjoy this classic British version of: Salad Dressing III.
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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).
III.
508. INGREDIENTS.—1 egg, 1 teaspoonful of salad oil, 1 teaspoonful of mixed mustard, 1/4 teaspoonful of salt, 1/2 teaspoonful of pounded sugar, 2 tablespoonfuls of vinegar, 6 tablespoonfuls of cream.
Mode.—Prepare and mix the ingredients by the preceding recipe, and be very particular that the whole is well stirred.
Note.—In making salads, the vegetables, &c., should never be added to the sauce very long before they are wanted for table; the dressing, however, may always be prepared some hours before required. Where salads are much in request, it is a good plan to bottle off sufficient dressing for a few days' consumption, as, thereby, much time and trouble are saved. If kept in a cool place, it will remain good for 4 or 5 days.
Beat the egg yolk to a paste with the mustard then stir in the olive oil until well combined. Add the seasonings then work in the vinegar a little at a time. Finally add the cream a little at a time, working into the dressing until smooth.
This dressing can be made in large quantities and bottled. It will keep in the refrigerator for up to 4 days.
