French Salad Dressing
From Helps for the young housekeeper (1911).
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A historical recipe
Helps for the young housekeeper (1911).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 4 ingredients
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put half a saltspoonful of salt, and a quarter of a saltspoonful of white pepper into a saucer or soup plate.
- Stir one teaspoonful of olive oil, slowly, over the salt and pepper.
- When well mixed, stir in two more teaspoonfuls of oil, and one teaspoonful of vinegar.
- If the flavor of onion is liked, cut a white onion in two and rub one half over the saucer or soup plate, before putting in the salt and pepper.
- If a more acid dressing is desired, add another teaspoonful of vinegar.
- French dressing may be used for all vegetable salads, except celery, which requires a mayonnaise dressing.
Plating
Cookware for this recipe
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Chef's knife
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Wooden spoon