Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ teaspoon mustard.
  • 1 teaspoon powdered sugar.
  • ½ teaspoon salt.
  • Few grains cayenne.
  • Yolks 2 eggs.
  • ½ cup olive oil.
  • tablespoons vinegar.
  • ½ tablespoon Capers finely chopped.
  • ½ tablespoon Pickles finely chopped
  • ½ tablespoon Olives finely chopped
  • ½ tablespoon Parsley finely chopped
  • ½ shallot finely chopped.
  • ¼ teaspoon powdered tarragon.


    Mix mustard, sugar, salt, and cayenne; add yolks of eggs, and stir until thoroughly mixed, setting bowl in pan of ice water. Add oil, at first drop by drop, stirring with a wooden spoon or wire whisk. As mixture thickens, dilute with vinegar, when oil may be added more rapidly. Keep in cool place until ready to serve, then add remaining ingredients.