Salad Mixture, 1817
* 2 cups of white wine vinegar
* 2 tablespoons of salt
* 3 egg yolks
* 1.5 tablespoons of mustard
* 1 cup of extra virgin olive oil
(I would exclude eggs & oil, trying one of these thickeners instead.)
Combine the vinegar with the salt and bring to a simmer, removing any scum that may appear if any. Separately in a bowl run your egg yolks through a fine sieve. To this add the mustard and olive oil. Mix together very well. After allowing the vinegar to simmer for 10 minutes, reduce your heat to low then pour in the above prepared egg, mustard and oil mixture. Stir frequently till it is the consistency of cream. Remove from your heat and bottle up once cold. Be sure to give it a good stir or shake when you are ready to enjoy it, as like most oil and vinegar dressings it does separate.