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Salad Dressing
A historical salad from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). when cool thin with cream
A historical salad from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). when cool thin with cream
Preserved exactly as written in the original source
boil until thick
when cool thin with cream
Modern guidance to help you succeed with this vintage recipe
This is a cooked custard-style dressing where egg yolks act as an emulsifier, binding the acidic vinegar with fat from butter and cream. The sugar balances the sharp vinegar while the heat denatures egg proteins just enough to thicken the mixture into a pourable sauce. Cooking the eggs also pasteurizes them, making this dressing safer for longer storage than raw mayo-style dressings.
The cooked base can be made up to 1 week ahead and stored in an airtight container in the refrigerator. Thin with heavy cream just before serving, adding cream gradually until desired consistency is reached.
Store the finished dressing in an airtight container in the refrigerator for up to 1 week. The dressing may thicken when cold; thin with additional cream or milk as needed before serving. Whisk well before each use.
AI-generated tips from Chef Cecil's culinary database
The cooked base can be made up to 1 week ahead and stored in an airtight container in the refrigerator. Thin with heavy cream just before serving, adding cream gradually until desired consistency is reached.
Store the finished dressing in an airtight container in the refrigerator for up to 1 week. The dressing may thicken when cold; thin with additional cream or milk as needed before serving. Whisk well before each use.
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