Boiled Dressing for Chicken Salad

Ingredients

• 1/2 cup Chicken stock
• 1/2 cup White vinegar
• 1/4 cup Mixed mustard
• 1 teaspoonful Salt
• 1/2 teaspoonful Paprika
• 5 yolks Large eggs
• 1/2 cup Neutral oil (e.g., canola or vegetable) (Originally oil.)
• 1/2 cup Heavy cream (Originally thick, sweet cream.)
• 0 as needed Butter (Quantity estimated (not specified in original recipe))

Instructions

1. 1Simmer the chicken stock in a saucepan over medium heat until it is reduced by half. This should take about 15 minutes.
2. 2In a double boiler, combine the reduced chicken stock, vinegar, and mixed mustard. Add the salt and paprika.
3. 3Beat the egg yolks in a separate bowl. Gradually whisk the egg yolks into the hot mixture in the double boiler, cooking in the same manner as a boiled custard, stirring constantly until thickened. This should take about 10 minutes.
4. 4Remove the mixture from the heat and let it cool completely. Once cold, whisk in the oil until emulsified. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the dressing. If desired, melted butter can be substituted for the oil.
5. 5Serve immediately or chill for later use.