A historical salad from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Use butter always when it is difficult to get fresh oil. This is sufficient for a moderate-sized dish of lettuce.
Preserved exactly as written in the original source
Take the yolks of three hard-boiled eggs, and salt and mustard to taste
mash it fine
make a paste by adding a dessertspoonful of olive oil or melted butter (use butter always when it is difficult to get fresh oil)
mix thoroughly, and then dilute by adding gradually a teacupful of vinegar, and pour over the lettuce
Garnish by slicing another egg and laying over the lettuce
Modern guidance to help you succeed with this vintage recipe
Mashing hard-boiled egg yolks with fat creates a stable emulsion similar to mayonnaise, where the lecithin in egg yolks acts as an emulsifier to bind oil and vinegar. Adding vinegar gradually prevents the emulsion from breaking by allowing the yolks to properly coat and suspend the liquid droplets. The cooked yolks provide a rich, creamy base without the food safety concerns of raw eggs, making this a shelf-stable alternative to modern vinaigrettes.
The egg yolk dressing can be prepared up to 1 day ahead and stored in an airtight container in the refrigerator. The mixture may thicken when chilled; thin with a teaspoon of water or additional vinegar before serving. The sliced egg garnish should be prepared just before serving to prevent discoloration.
Once dressed, the salad should be consumed immediately as the vinegar will wilt the lettuce. Undressed components can be stored separately: the dressing in an airtight container in the refrigerator for up to 3 days, and washed, dried lettuce wrapped in paper towels in a produce bag for up to 2 days.
AI-generated tips from Chef Cecil's culinary database
The egg yolk dressing can be prepared up to 1 day ahead and stored in an airtight container in the refrigerator. The mixture may thicken when chilled; thin with a teaspoon of water or additional vinegar before serving. The sliced egg garnish should be prepared just before serving to prevent discoloration.
Once dressed, the salad should be consumed immediately as the vinegar will wilt the lettuce. Undressed components can be stored separately: the dressing in an airtight container in the refrigerator for up to 3 days, and washed, dried lettuce wrapped in paper towels in a produce bag for up to 2 days.
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