COOKED SALAD DRESSING
Improved with Lea & Perrins' Sauce
- 1 teaspoonful of Lea & Perrins' Sauce.
- 2 egg yolks.
- 1/2 teaspoonful of salt.
- 1 teaspoonful of sugar.
- 1/2 cupful of milk.
- 1 cupful of oil.
- 2 tablespoonfuls of vinegar.
Add the dry ingredients to the well-beaten yolks of the eggs. Beat until well blended and then add the milk, vinegar and oil. Cook in the top of a double boiler until smooth and thick and beat with an egg-beater during the cooking so that it will not curdle.
Remove from the fire as soon as it reaches the correct consistency. Plunge pan into cold water and continue beating. Add Lea & Perrins' Sauce. Put into preserve jar for convenient keeping in the ice-box.
- 1 teaspoonful of Lea & Perrins' Sauce.
- 2 egg yolks.
- 1/2 teaspoonful of salt.
- 1 teaspoonful of sugar.
- 1/2 cupful of milk.
- 1 cupful of oil.
- 2 tablespoonfuls of vinegar.
A SALAD DRESSING MADE WITHOUT OIL
Improved with Lea & Perrins' Sauce
By using 2 egg yolks and 1 whole egg and 1 cupful of cream instead of 1/2 cupful of milk, a delicious salad dressing may be made from the above recipe without using any oil at all.
These cooked salad dressings may be varied just as the mayonnaise by the addition of olives, peppers, parsley and other ingredients used as directed under the [Mayonnaise Dressing] recipes.
FRENCH DRESSING
Improved with Lea & Perrins' Sauce
- 2 teaspoonfuls of Lea & Perrins' Sauce.
- 2 teaspoonfuls of vinegar.
- 3 tablespoonfuls of olive oil.
- 1/2 teaspoonful of salt.
First rub a small bowl with ice. Remove and add the salt, the Lea & Perrins' Sauce and 1 tablespoonful of olive oil. Stir well and add the vinegar. As the dressing thickens through stirring, add the rest of the olive oil and continue beating. This may be poured into a bottle and kept in the ice-box, beating or shaking again before it is served.
- 2 teaspoonfuls of Lea & Perrins' Sauce.
- 2 teaspoonfuls of vinegar.
- 3 tablespoonfuls of olive oil.
- 1/2 teaspoonful of salt.
LEMON DRESSING
Improved with Lea & Perrins' Sauce
Use lemon juice in place of vinegar in making the French Dressing and proceed as usual. Serve with fruit salads.
ROQUEFORT DRESSING
Improved with Lea & Perrins' Sauce
Add 3 tablespoonfuls of Roquefort cheese to the French Dressing and use enough paprika to produce a red color.
OLIVE DRESSING
Improved with Lea & Perrins' Sauce
Add 2 tablespoonfuls of finely chopped olives to the French Dressing.
GREEN PEPPER DRESSING
Improved with Lea & Perrins' Sauce
Add 1 tablespoonful of finely chopped green peppers to the French Dressing just before serving.