Sauce for Salads
A rich, creamy salad dressing made with hard-boiled egg yolks, mustard, oil, and vinegar. This Victorian-era dressing is similar to a mayonnaise-based sauce with added complexity from Worcestershire and tarragon vinegar.
Ingredients
- 4 whole Eggs, hard-boiled (Only yolks will be used)
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 2.5 tablespoons Prepared mustard (2 to 3 tablespoons depending on taste)
- 4 tablespoons Oil, vegetable or olive
- 1 dessertspoon (2 teaspoons) Worcestershire sauce
- 1.5 tablespoons White wine vinegar
- 1 dessertspoon (2 teaspoons) Tarragon vinegar
- 1 teaspoon Cornstarch or flour (Optional, for thicker consistency)
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Instructions
- 1Place eggs in a pot, cover with cold water, bring to a boil, then remove from heat and let stand covered for 10 minutes. Transfer to ice water to cool completely.
- 2Peel the cooled eggs, cut in half, and remove the yolks. Place the yolks in a mixing bowl and mash them thoroughly with a fork until completely smooth with no lumps.
- 3Add the pepper, salt, sugar, and prepared mustard to the mashed egg yolks. Rub and mix thoroughly until all ingredients are well combined and form a smooth paste.
- 4Add the oil very gradually, about 1 teaspoon at a time, stirring constantly in the same direction. Continue stirring and adding oil slowly until all 4 tablespoons are incorporated and the mixture is smooth and creamy.
- 5Stir in the Worcestershire sauce, white wine vinegar, and tarragon vinegar. Mix well until fully combined. The sauce is now ready to use.
- 6If a thicker consistency is desired, place cornstarch in a small cup and add the vinegars (before adding them in step 5). Place the cup in a saucepan of boiling water and stir constantly until the vinegar thickens to desired consistency, about 2-3 minutes. Let cool slightly, then gradually mix this thickened vinegar into the egg mixture in place of the plain vinegars.
