Emslie’s Salad Dressing

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (7)
  1. In a bowl, combine the egg yolk, pepper, salt, and mustard (dry or made).
  2. Gradually incorporate nearly 3/4 pt. of fresh sweet olive oil into the yolk mixture, working it in carefully.
  3. Add the essence of anchovy, mixed chilli and tarragon vinegar, and French vinegar gradually or alternately to the yolk mixture, blending all together.
  4. In a separate bowl, whip 1/2 pt. of cream with 1 dessertspoonful of powdered sugar until stiff.
  5. Gently fold the whipped cream into the rest of the dressing.
Serving Suggestions
  1. For a salad of beetroot and Spanish onion sliced, pour the salad dressing over the vegetables when in the dish.
  2. For a lettuce salad, toss the dressing well through the leaves to blend.
Original Text
Emslie’s Salad Dressing. (1892.) The yolk of 1 egg, a little pepper, salt, and just a pinch of dry mustard or a little made mustard; work into it gradually nearly 3/4 pt. of fresh sweet olive oil, 3 drops of essence of anchovy, a tea-spoonful of mixed chilli and tarragon vinegar (half and half), and a very little French vinegar. Add these gradually or alternately to the yolk of egg, working them all together carefully. Whip up separately 1/2 pt. of cream with 1 dessertspoonful of powdered sugar, and add it to the rest. For a salad of beetroot and Spanish onion sliced, pour the salad dressing over the vegetables when in the dish; but if for a lettuce salad, toss it well through, to blend.
Notes
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