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French Salad Dressing

Erken's French salad dressing from 1914: 3 tablespoons oil, 1 tablespoon vinegar, 1/4 tsp salt and 1/8 tsp white pepper shaken together in a corked bottle and kept cold until serving. Optionally add 1/16 tsp mustard stirred into the vinegar and 5 drops onion juice. A simple base dressing for leaf salad; must be shaken again if the oil separates.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 409 (falt i det fri)

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About the dish

The recipe appears in the chapter on salads, right after Erken's general advice on handling salad: the leaves should be completely dry, the salad is torn apart and the sauce is put in the bowl first, so everything is mixed right before serving. Erken also gives standard ratios for other salad dressings: 3 parts oil to 1 part vinegar, or 3 parts cream to 1 part vinegar.

How to make it

  1. 1

    Mix in a bottle

    Pour the oil, vinegar, salt and white pepper into a bottle or a tight jar through a small funnel. Put in the cork or lid.

  2. 2

    Chill

    Set the bottle cold, preferably on ice, until the dressing is to be used.

  3. 3

    Shake together

    Shake the bottle vigorously right before serving, until everything is well mixed. If the dressing stands, the oil separates, and it must be shaken again.

  4. 4

    Variation

    If you want mustard and onion juice in the dressing, stir the mustard into the vinegar before everything is poured into the bottle.

Changes from the original

The measures have been converted to modern teaspoon/tablespoon and deciliter thinking; "bottle with cork" has been kept as the method, but a tight glass/jam jar is mentioned as an alternative. Mustard and onion juice have been listed as optional ingredients.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 409) → Modernisert~81% av teksten endretfjernetlagt til
¼ teske salt 3 spiseskeer spiseskjeer olje ⅛ teske (gjerne olivenolje). 1 spiseskje eddik. 0,25 teskje salt. 0,13 teskje hvit pepper. 0,06 teskje sennep (valgfritt). 5 dråper løksaft (valgfritt). Hell olje, eddik, salt og hvit pepper 1 spiseske eddik Dette er det almindelige; bland alt paa på en flaske gjennem eller et tett glass gjennom en liten tragt, sæt kork trakt. Sett i og sæt flasken koldt kork eller paa lokk.. Sett flasken kaldt, gjerne på is, til den sausen skal brukes. Nu rystes brukes.. Rist flasken sterkt, kraftig rett før servering, til alt er godt blandet. Blir sausen staaende, vil olje skilles ut. — Andre liker at tilsætte sausen ¹⁄₁₆ teske stående, skiller oljen seg ut, og den må ristes om igjen.. Ønsker du sennep og 5 draaper løksaft; løksaft i sausen, rør da sennepen ut med eddiken, eddiken før den haves paa alt helles på flasken.

Note til Modernisert

Målene er omregnet til moderne teskje/spiseskje og desiliter-tenkning; «flaske med kork» er beholdt som metode, men et tett glass/syltetøyglass er nevnt som alternativ. Sennep og løksaft er ført opp som valgfrie ingredienser.

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Frequently asked questions

What is the ratio of oil to vinegar in this dressing?
Three tablespoons oil to one tablespoon vinegar, that is, 3:1. In addition, 1/4 teaspoon salt and 1/8 teaspoon white pepper.
Why should the bottle stand cold before use?
The 1914 recipe recommends mixing everything in a bottle through a small funnel, corking it and setting it cold or on ice until it is to be used. Right before serving, the bottle is shaken vigorously until everything is mixed.
What do I do if the dressing separates?
That is normal - if the dressing stands, the oil separates. Shake the bottle vigorously again right before you use the dressing.
Can the dressing be varied?
Yes, some add 1/16 teaspoon mustard and 5 drops onion juice. In that case stir the mustard into the vinegar before it is poured into the bottle.

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