Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Egg dressing for salad

Proportions for a salad dressing of egg yolk, oil, mustard and vinegar or lemon juice, in two variations. From Erken's Big Cookbook (1949), p. 452.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 452 (falt i det fri)

Be the first to rate

About the dish

The recipe is only a short statement of the proportions, with no method. Simple dressings like this were the basis of many of the salads in the book.

How to make it

  1. 1

    First variation

    Stir 1 hard-boiled and 1 raw egg yolk together with salt, mustard and pepper. Add 3 tbsp oil little by little, and season with 1 tbsp vinegar or lemon juice.

  2. 2

    Second variation

    Use instead 2 raw egg yolks, 6 tbsp oil, ¾ tsp mustard, pepper, salt and 2 tbsp vinegar or lemon juice.

  3. 3

    Note

    Note: Use raw egg yolks only from fresh, good-quality eggs, and do not keep the dressing for long. Pregnant women, the elderly and small children should avoid raw egg.

Changes from the original

The proportions are kept. The order of the method is inferred from the usual way of making an egg dressing.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 452)~87% of the text changedremovedadded
1 stk hardkokt eggeplomme. 1 stk rå eggeplomme. 3 ss olje (6 ss i variant med 2 rå plommer). sennep (¾ ts i variant med 2 rå plommer). pepper (etter smak). salt (etter smak). 1 ss eddik eller sitronsaft (2 ss i variant med 2 rå plommer). Rør Forholdet er 1 hardkokt og eggeplomme, 1 rå eggeplomme sammen med rå, salt, sennep og pepper. Tilsett 3 ss olje litt etter litt, og smak til med spiseskjeer olje, sennep, pepper, 1 ss spiseskje eddik eller sitronsaft.. Bruk i stedet sitronsaft, eller 2 rå eggeplommer, 6 ss spiseskjeer olje, ¾ ts 3/4 teskje sennep, pepper, salt og salt, 2 ss spiseskjeer eddik eller sitronsaft.. Merk: Rå eggeplommer bør bare brukes med ferske egg av god kvalitet, og dressingen bør ikke stå lenge. Gravide, eldre og små barn bør unngå rå egg. sitronsaft.

Note on Modernised

Forholdstallene er beholdt. Rekkefølgen i fremgangsmåten er tolket fra den vanlige måten å lage en eggedressing på.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How much oil do I need?
3 tbsp for one hard-boiled and one raw yolk, or 6 tbsp for two raw yolks.
Can I use lemon juice instead of vinegar?
Yes, the book gives vinegar or lemon juice.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!