Sardine Dressing
Ingredients
Directions
Pound the yolks of 4 hard-boiled eggs and 3 sardines in a mortar until perfectly smooth.
Add the mixture to mayonnaise or boiled dressing.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Hard-boiled egg yolks
- Their rich, cooked yolk body thickens the dressing and gives it a smooth, creamy texture.
- Sardines
- Their oily flesh adds savoury depth and a strong fish flavour to the dressing.
- Mayonnaise or boiled dressing
- Provides the creamy base that the pounded mixture is blended into, adding fat and moisture.
The step that matters
Pounding until perfectly smooth. If the yolks and sardines are not fully broken down, the dressing will be grainy and lumpy rather than creamy. Thorough pounding gives the fats and proteins time to combine evenly into a uniform paste before it is mixed into the base.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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