A historical sauce from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). When ready to serve, thin with cream or milk
Preserved exactly as written in the original source
melt butter and add flour, mustard, salt, pepper and sugar
add vinegar and water, stirring constantly
remove from fire and add egg and juice of one lemon
When ready to serve thin with cream or milk
Modern guidance to help you succeed with this vintage recipe
This historical boiled dressing creates a stable emulsion through heat-thickened starch and egg proteins. The butter-flour roux (at a 2:1 ratio) provides structure and body, while the vinegar's acidity denatures the egg proteins gradually off-heat, preventing curdling. The sugar balances the sharp vinegar, and the mustard acts as both flavoring and emulsifier, helping fat and water molecules bind together into a creamy, shelf-stable sauce.
The dressing can be made up to 1 week ahead. Store in an airtight container in the refrigerator. The mixture will thicken considerably when chilled. Thin with cream or milk just before serving, whisking until smooth.
Store in an airtight container in the refrigerator for up to 1 week. The dressing will become very thick when cold. To use, let sit at room temperature for 10 minutes, then whisk in cream or milk (1-2 tablespoons at a time) until desired consistency is reached. Do not freeze.
AI-generated tips from Chef Cecil's culinary database
The dressing can be made up to 1 week ahead. Store in an airtight container in the refrigerator. The mixture will thicken considerably when chilled. Thin with cream or milk just before serving, whisking until smooth.
Store in an airtight container in the refrigerator for up to 1 week. The dressing will become very thick when cold. To use, let sit at room temperature for 10 minutes, then whisk in cream or milk (1-2 tablespoons at a time) until desired consistency is reached. Do not freeze.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
