Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 teasp. castor sugar
  • 1 teasp. salt
  • 1 level


Mix the sugar, salt, mustard and pepper. Stir in the oil, then the well-beaten egg yolks. Add the vinegar gradually and lastly the milk or cream. Cook in the top of a double saucepan, or in a basin placed in a saucepan containing sufficient boiling water to come half-way up the basin, stirring it all the time until the mixture thickens like custard. Re-season when cold.