The Thatched House Tavern’s Salad Dressing (1830)

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • yolks of 2 hard-boiled eggs
  • 1 teaspoon mixed pepper and salt
  • 1


Pound the yolks of eggs, pepper, salt and mustard together to make a smooth dry paste. Stir in the vinegar and then the olive oil. Beat hard for a minute. Alternatively, put all ingredients together into a blender. The dressing should be of the consistency of thin cream and will need no further shaking or stirring even if left to stand.