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Salad Dressing I

A creamy salad dressing made from cooked and raw egg yolk, oil, vinegar, mustard and stiffly whipped cream, poured over the salad. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 387.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 387 (falt i det fri)

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About the dish

The recipe sits among the sauces in the 1949 edition and is brief: just yolks, oil, seasoning and cream. The amount of cream is not stated in the book.

How to make it

  1. 1

    Whisk the yolks

    Whisk the egg yolks with the sugar until stiff. Add the oil, vinegar, salt, mustard and pepper.

  2. 2

    Add the cream

    Fold the stiffly whipped cream into the dressing.

  3. 3

    Serve

    Pour the dressing over the salad.

  4. 4

    Note

    Note: Raw egg yolk can carry salmonella. Use very fresh, good-quality eggs, and avoid serving this sauce to small children, pregnant women, the elderly or the ill.

Changes from the original

Tablespoons and teaspoons are written as tbsp and tsp. The missing amount of cream in the original has not been added. A final food-safety note about raw egg has been added.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 387) → Modernised~85% of the text changedremovedadded
1 stk kokt eggeplomme eggeplomme. 1 stk rå eggeplomme eggeplomme. 3 spiseskjeer olje ss olje. 1 spiseskje eddik 1/2 teskje salt 1/2 — sennep ss eddik. 0,5 ts salt. 0,5 ts sennep. 1 knivsodd klype pepper (en knivsodd). 1 — sukker Eggeplommene vispes ts sukker. fløte (stivvispet; mengden er ikke oppgitt). Visp eggeplommene med sukkeret til det blandingen blir stivt, tilsettes stiv. Tilsett olje, eddik, salt, sennep og pepper.. Vend den stivvispede fløte. Helles fløten inn i sausen.. Hell sausen over salaten. salaten.. Merk: Rå eggeplomme kan bære salmonella. Bruk helt ferske egg av god kvalitet, og unngå sausen til små barn, gravide, eldre og syke.

Note on Modernised

«Spiseskje» og «teskje» er skrevet som ss og ts. Fløtemengden mangler i originalen og er ikke tilføyd. Et siste steg med mattrygghetsråd om rå egg er lagt til.

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Frequently asked questions

How much cream goes into the dressing?
The book does not give a quantity. It only says that stiffly whipped cream is added at the end; use as much as gives a pleasantly creamy dressing.
What is the dressing used for?
According to the book, it is poured over the salad.
Why both a cooked and a raw yolk?
That is how the book has it: one cooked and one raw yolk. Follow that to keep the texture of the dressing.

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