434. Salad Sauce

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Boil one egg hard, when cold remove the yolk, put it into a basin, bruise it to a pulp with a spoon,—do not use iron, prefer wood,—then add a raw yolk and a teaspoonful of four, a small teaspoonful of salt, a quarter of pepper, then add half a spoonful of vinegar; stir it round, pour over a tablespoonful of oil by degrees, keep stirring, then a little more vinegar, two more of oil, until eight teaspoonfuls of oil and three of vinegar are used; season with half a teaspoonful of chopped onions, two of parsley, half of tarragon and chervil, a pinch of cayenne and six teaspoonfuls of melted butter cold. The white of the egg may be chopped up and added. It will keep for some time if properly corked, and may be used in proportion with any of the above salads; but still I must say I prefer the simplicity and skill of the Italian count’s in preference to this, although this is very palatable. A gill of whipped cream is good in it.