A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). For simple vegetable salads the French dressing is most appropriate, using onion rather than garlic. Use only the delicate white stalks of celery, the small heart-leaves of lettuce, or tenderest stalks and leaves of the white cabbage. Keep the vegetable portion crisp and fresh until the time for serving, when add the meat.
Preserved exactly as written in the original source
Mix one saltspoon of pepper with one of salt
add three tablespoonfuls of olive oil and one even tablespoonful of onion scraped fine
then one tablespoonful of vinegar
when well mixed, pour the mixture over your salad and stir all till well mingled
Modern guidance to help you succeed with this vintage recipe
This classic French vinaigrette relies on the principle of emulsification, where the scraped onion acts as a natural emulsifier, helping to temporarily bind the oil and vinegar. The 3:1 oil-to-vinegar ratio creates a balanced dressing that coats greens without overwhelming them. Adding the vinegar last prevents it from prematurely breaking down the onion's cell structure, which would release excessive moisture and dilute the dressing.
The dressing can be made up to 2 hours ahead and stored at room temperature. Whisk briefly before using as the oil and vinegar will separate. For best flavor, do not refrigerate, as cold olive oil becomes thick and cloudy.
This dressing is best used immediately or within 2 hours due to the raw onion. If storing longer than 2 hours, refrigerate in an airtight container for up to 24 hours, though the onion flavor will intensify. Bring to room temperature and whisk vigorously before serving. Do not store beyond 24 hours as the raw onion will develop off-flavors.
AI-generated tips from Chef Cecil's culinary database
The dressing can be made up to 2 hours ahead and stored at room temperature. Whisk briefly before using as the oil and vinegar will separate. For best flavor, do not refrigerate, as cold olive oil becomes thick and cloudy.
This dressing is best used immediately or within 2 hours due to the raw onion. If storing longer than 2 hours, refrigerate in an airtight container for up to 24 hours, though the onion flavor will intensify. Bring to room temperature and whisk vigorously before serving. Do not store beyond 24 hours as the raw onion will develop off-flavors.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
