A Salad Sauce - Recipe From George Mason's Gunston Hall
TAKE the yolks of two eggs boiled hard, a deſsert spoonful of grated Parmesan cheese, a little made mustard, a deſsert spoonful of Tarragon vinegar, and a large spoonful of catchup. When well incorporated, add four spoonfuls of salad oil, and one spoonful of elder vinegar. Beat, so as to incorporate the oil with the other ingredients.
OBS.
This mixture must not be poured upon the lettuce, or vegetables used in the salad, but be left at the bottom, to be stirred up when wanted. This method preserves the crispneſs of the lettuce. Observe, that the liquid ingredients must be proportioned to the quantity of vegetables used. The Romans had a raw salad, very similar to this, compounded from the Agreste Olus, and made savoury with liquamen, oil, and vinegar. The liquamen was something like our anchovy liquor, but much stronger.
Alexander Hunter. Culina famulatrix medicinae. 1804
Adaptation (graded x3)
4 eggs, hard boiled
1 tsp parmesan cheese, grated
2 tsp mustard, made
1 tsp tarragon vinegar
1 Tbsp Worcestershire sauce or 18th century catsup
4 Tbsp olive oil
1 tsp elderflower vinegar (rice or white wine vinegar)
4-5 cups mixed greens
1. Add the yolks of the eggs to the basin of a food processor, or mash in a bowl. Add the cheese, mustard, vinegar, and sauce. Stir or blend until well combined. Add the the olive oil and elderflower vinegar. Blend until emulsified.
2. Pour the dressing to the bottom of your serving dish. Layer the greens on top, and egg whites if desired. Mix at the time of serving, not before.