Salad Dressing With Foundation of Béchamel Sauce

This is the best dressing to use for a potato salad.


  • 1 egg or 2 yolks
  • ½ pt. Béchamel sauce (made with all milk)
  • 2 tablesp. wine or malt vinegar
  • 1 tablesp. tarragon vinegar
  • salt and pepper
  • a little castor sugar


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.