Salad Dressing
Ingredients
Directions
Cook the dressing
Set the salad dressing over the fire to simmer until thick.
Stir constantly and remove from the fire just before it boils to prevent curdling.
Assemble and serve
Prepare some pieces of hot toast and butter them nicely.
Pour the dressing over the toast and serve.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Salad dressing
- Forms the warm sauce that moistens and flavours the toast.
- Toast
- Provides a crisp base that soaks up the warm dressing.
- Butter
- Adds richness and fat to the toast.
The step that matters
Remove the dressing before it boils. Dressings containing egg can curdle when overheated, because the egg proteins set and separate. Stirring constantly spreads heat evenly and helps you catch the moment it thickens, so pulling it off the heat just before boiling keeps it smooth.
“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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