A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Some think it improved by adding a little cream when taken from the fire.
Preserved exactly as written in the original source
Beat up two eggs with two tablespoonfuls of sugar
Add a piece of butter the size of half an egg, a teaspoonful of mustard, a little pepper, and lastly a teacup of vinegar
Put all of these ingredients into a dish over the fire and cook like a soft custard
Modern guidance to help you succeed with this vintage recipe
This historical cooked dressing relies on egg yolks as an emulsifier, creating a stable suspension between the vinegar and butter that won't separate. Cooking the mixture gently denatures the egg proteins just enough to thicken the dressing into a pourable custard consistency without curdling. The sugar balances the acidity of the vinegar while the mustard adds both flavor and acts as an additional emulsifying agent, helping to bind the fat and water molecules together for a smooth, creamy texture.
This dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Whisk vigorously before using as it may thicken when chilled. If too thick, thin with a tablespoon of cream, milk, or additional vinegar.
Store in an airtight container in the refrigerator for up to 5 days. Because this is an egg-based dressing, it must be kept refrigerated at all times. Do not leave at room temperature for more than 2 hours. The dressing will thicken when cold; whisk before serving or let stand at room temperature for 10 minutes.
AI-generated tips from Chef Cecil's culinary database
This dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Whisk vigorously before using as it may thicken when chilled. If too thick, thin with a tablespoon of cream, milk, or additional vinegar.
Store in an airtight container in the refrigerator for up to 5 days. Because this is an egg-based dressing, it must be kept refrigerated at all times. Do not leave at room temperature for more than 2 hours. The dressing will thicken when cold; whisk before serving or let stand at room temperature for 10 minutes.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
