THE ORIGINAL ‘RECEIPT’

Salad Dressing (Mrs. Willson)

1 egg, 1 tsp mustard, 1 tsp salt, 2 tbsp sugar, ½ cup vinegar, little butter.   Cook together then add cream.

~Margaret Stewart Morton’s handwritten cook book. Likely from the early 1900’s

THE UPDATED RECIPE

• 1 egg
• 1 tsp. dry mustard
• 1 tsp. salt
• 2 Tb. sugar
• ½ c. vinegar
• 3 tsp. butter.
• cream (for diluting)

Beat the egg lightly with a fork.

Thoroughly blend together the mustard, salt and sugar.

Combine the egg, mustard, salt, sugar, vinegar and butter in a double-boiler, and cook at medium-heat, over boiling water, until the mixture thickens;  stir it constantly, to prevent any lumps.

When cooked, remove from the heat, and allow to cool.

Store in a covered jar, and refrigerate.

To use, dilute the mixture with cream, using two parts dressing to one of cream.

Yield:  approximately 1 cup.

Use this dressing for cabbage salad, Waldorf Salad, or with raw vegetables.

A note from Patricia: Homemade salad dressings simply taste better, and are so much better for you as they’re not full of strange ingredients. Although it takes longer to make them from scratch (vs. cracking open a bottle from the supermarket), I’m always astounded at the flavour and freshness they add to salads when I have taken the time to make it myself. This one is pretty special. I used apple cider vinegar, and made sure to whisk constantly while the dressing was coming together in the double boiler so that I didn’t get bits of cooked egg lumps. I’ll use this dressing on coleslaws and broccoli-slaws too.