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FRENCH   DRESSING
Photo: Charles Deluvio

FRENCH DRESSING

13 ingredients 3 steps internet_archive
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Estimated Nutrition (whole recipe, rough)

223
Calories
7g
Protein
20g
Fat
6g
Carbs
What these numbers assume — 7 portions →
Ingredient Portion assumed kcal
Olive Oil 1 tbsp (14g) 119
Egg 1 large egg (50g) 78
Lemon juice of 1 lemon (48ml) 12
Chili 1 tsp (2.7g) 8
Mustard 1 tsp (5g) yellow 3
Vinegar 1 tbsp (15ml) distilled 3
Salt 1 tsp (6g) 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • one-fourth teaspoon mustard
  • one-fourth teaspoon red pepper
  • four tablespoons cold olive oil
  • one teaspoon salt
  • one-fourth teaspoon paprika
  • one cup olive oil
  • one-half tea- spoon salt in a bowl
  • two eggs
  • one-fourth tea- spoon mustard
  • two table- spoons vinegar
  • salt
  • lemon juice
  • vinegar

Directions

1

This is a plain salad oil dressing made with merely the oil, lemon juice and seasoning. Put one-fourth teaspoon mustard, one-fourth teaspoon red pepper, one-half tea- spoon salt in a bowl. Rub well together these dry in- gredients. Then add slowly four tablespoons cold olive oil. Beat this well together and then add the juice of half a lemon, stirring constantly. This should be about as thick as cream and is a useful dressing for a plain lettuce salad or any kind of vegetable salad.

2

MAYONNAISE.

3

Yolks of two eggs, one teaspoon salt, one-fourth tea- spoon mustard, one-fourth teaspoon paprika, two table- spoons vinegar, juice of half a lemon, one cup olive oil. The eggs and oil should be cold before putting together. Put the yolks of eggs and a little salt together in a bowl, beat a little, add the oil drop by drop, beating con- stantly. Stir in the mustard, paprika and remaining salt before it thickens very much. After about half the oil is in the dressing will become quite stifif, then add lemon juice little by little, then more oil, then the vinegar. The success depends on carefully putting together. The egg and oil will not thicken if they are warm, or if put together hastily. Betty Hill.

By Chicago. Bethany union church. Woman's society. [from old catalog] · Recipe sourced from internet_archive

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