Sir James's Beetroot Salad

Recipe by Mia in Germany
READY IN: 35mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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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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