Chicken Salad Dressing
A dish where rich chicken stock and vinegar do the work.
contains dairycontains eggscontains meat
Ingredients
US
Metric
- 120 ml rich chicken stock
- 120 ml vinegar
- Yolks 5 eggs
- 30 ml mixed mustard
- 5 ml salt
- 1 ml pepper
- Few grains cayenne
- 120 ml thick cream
- 80 ml melted butter
Make it lactose-friendly
- ½ cup thick cream → lactose-free cream or coconut cream
- ⅓ cup melted butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Reduce stock in which a fowl has been cooked to one-half cupful. Add vinegar, yolks of eggs slightly beaten, mustard, salt, pepper, and cayenne. Cook over boiling water, stirring constantly until mixture thickens. Strain, add cream and melted butter, then cool.
Nutrition (estimated, per serving)
| Calories | 400 |
|---|---|
| Protein | 2.1 g |
| Fat | 42.2 g |
| Carbs | 2.4 g |
| Fiber | 0.1 g |
| Sodium | 1228 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States