Total Time
15mins
Prep 15 mins
Cook 0 mins

Use this sauce on potatoes, fish or chicken. If you're concerned about uncooked egg yolk, please feel free to substitute Eggbeaters or use pasteurized eggs. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Mash cooked egg yolk very well or rub through a sieve; add uncooked egg yolk.
  2. Beat in salad oil gradually; add vinegar, Worcestershire and seasonings.
  3. Just before serving, fold in whipped cream and dill seed.

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