Sir James's Beetroot Salad
photo by Rita1652
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 beets, cooked
- 2 egg yolks, raw
- 1⁄4 teaspoon prepared mustard, English
- 1⁄4 pint olive oil
- 3⁄4 tablespoon chili vinegar
- 3⁄4 tablespoon tarragon vinegar
- 1⁄4 pint whipped cream
- salt
- pepper
directions
- To make the sauce, beat the egg yolks well in a basin, then add the mustard, pepper and salt.
- The drop by drop add the olive oil and the vinegars, beating well with a fork or whisk as for a mayonnaise.
- When the mayonnaise has "taken", add the whipped cream. Keep cold.
- Just before serving slice the beetroot and cover with the sauce, poured over the salad not mixed inches.
- Theodora Fitzgibbon notes: Sir James remarks: "A spendthrift for oil, a miser for vinegar, and a lunatic to mix it!" Nowadays, of course, a good mechanical mixer may be used in place of the lunatic.
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