Boiled Dressing II
A dish with yolks 4 eggs and vinegar at the center.
contains dairycontains eggs
Ingredients
US
Metric
- Yolks 4 eggs
- 120 ml olive oil
- 59 ml vinegar
- 15 ml lemon juice
- 7 ml salt
- 15 ml powdered sugar
- 470 ml whipped cream
Make it lactose-friendly
- 1 pint whipped cream → lactose-free cream or coconut cream
Steps
- Beat yolks of eggs slightly, add gradually one-half of the oil and lemon juice. Cook in double boiler until mixture thickens; chill, and add gradually remaining oil, salt, and sugar. Just before serving add cream.
Nutrition (estimated, per serving)
| Calories | 495 |
|---|---|
| Protein | 3.6 g |
| Fat | 49.9 g |
| Carbs | 9.2 g |
| Fiber | 0.0 g |
| Sodium | 975 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States