English Salad Sauce

Miss Eliza Acton 1845


  • hard-boiled eggs 2
  • salt 1 small saltspoonful
  • pounded sugar 1 large saltspoonful
  • cayenne a few grains
  • cold water 1 teaspoonful
  • sweet cream ΒΌ pint
  • chilli vinegar 1 tablespoonful
  • ordinary vinegar 1 tablespoonful


  1. The first essential for a smooth well-made English salad dressing is to have the yolks of the eggs used for it sufficiently hard to be reduced easily to a perfect paste. They should be boiled at least 15 minutes, and should have become quite cold before they are taken from the shells. They should also be well covered with water when they are cooked, or some parts of them will be tough, and will spoil the appearance of the sauce by rendering it lumpy unless they be worked through a sieve, a process which is always better avoided if possible.
  2. Mash up the hard-boiled yolks to a paste with the back of a wooden spoon.
  3. Well mix in thesalt, sugarand cayenne and blend with the cold water.
  4. Stir in the cream by degrees.
  5. Add the vinegar next, stirring the sauce briskly.