- Egg yolk, 1.
- Cooking or olive oil.
- Lemon juice.
- Salt.
- Sugar, 1 tablespoonful.
Into a saucer break the yolk of a fresh egg; add to it a large pinch of salt, and with a fork stir the yolk till it begins to stiffen. Gradually add to the yolk, a drop at a time, cooking oil or olive oil, stirring well after each drop is added. Continue this process till the mixture becomes too stiff to stir, then thin it with lemon juice, and add more salt. The salt helps to stiffen it. Thicken again with oil in the same manner as before, and thin again with lemon juice. Continue this till the desired amount is made. When stiff enough to cut with a knife, add one tablespoonful of sugar.
This will keep for a number of days, if set on ice. Success in making this depends upon the care with which the oil is added; at first, a drop at a time, and towards the last adding two or three drops, and perhaps half a teaspoonful at a time.
Note.—To make it keep well, add one tablespoonful boiling water, beaten in quickly. To keep from curdling, put lemon juice and oil on ice for fifteen minutes before using.
WHITE DRESSING
- Egg yolk, 1, light colored.
- Salt.
- Cracked ice.
- Cream, whipped to stiff froth, 6 tablespoonfuls.
- Oil, 6 tablespoonfuls.
- Lemon juice, 1 tablespoonful.
Drop the yolk into a cold bowl, mix lightly, add a small pinch of salt; then add the oil drop by drop. The dressing should be very thick. Stand the bowl in another containing a little cracked ice, so that you may be constantly reducing the color of the egg. Now add slowly the lemon juice, then stir in the whipped cream. This dressing, if properly made, should be almost as white as whipped cream, while having the flavor of mayonnaise. Serve with Waldorf salad.
BOILED SALAD DRESSING
- Eggs, 5.
- Melted butter, ¼ cup.
- Lemon juice, 4 tablespoonfuls.
- Salt, 1 level teaspoonful.
- Sugar, 1 level teaspoonful.
- Rich cream, 1 cup.