No. 8.—Salad Sauce or Dressing for Lettuce

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take the yolks of two hard-boiled eggs, rub them to a paste in a bowl with a tablespoonful of mustard and one of sweet cream; add gradually two tablespoonfuls of sweet oil; when well mixed add the yolk of a raw egg, to give the paste a delicate smoothness; a little salt, a spoonful of sugar, and one tablespoon and a half of fine vinegar.