Advertisement
Salad Dressing
With Foundation of Béchamel Sauce
- Difficulty
Easy
Published 1861
Ingredients
1 2 ½ pt.
Method
Beat the egg or egg yolks. Cool the Béchamel sauce until the hand can be placed in comfort on the bottom of the pan. Stir in the egg and cook without boiling. Wring through muslin and, when cooled a little, stir in the vinegars gradually and the seasoning and sugar. Leave until quite cold, then taste and re-season if necessary.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe