Salad Dressing

With Foundation of Béchamel Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About



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.