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Rev. Sydney Smith’s Salad Dressing


(first made in 1795)

Yolks of two Hard Boiled Eggs
110g (4 oz.) Boiled Potato
1 Tablespoon Finely Chopped Chives (or finely chopped onion)
1 Teaspoon English Mustard
2 generous Pinches Salt
2 Tablespoons Balsamic Vinegar
2 Anchovies finely chopped
Black Pepper
150ml (5 oz.) Extra Virgin Olive oil


Push every bit of the Egg Yolks and the cooked potato through a sieve into a bowl.

Mix in the chopped chives,mustard, salt, vinegar, anchovies and pepper and stir or beat all these ingredients together until they are a smooth paste.

Using an electric beater (or a strong arm) dribble in the oil beating all the time until the sauce has a mayonaise like consistancy.

If it is a little thick you can add some water to thin it at this stage.

I find because it has more oil than the original this tends to curdle when it has been standing for a while but a quick whisk will make itn smooth again.

This can be used for those recipes when you would use mayonnaise.
It is excellent with cold chicken or salmon, very good with smoked mackerel especially when served with lambs lettuce or watercress.
It is fresher tasting and less cloying than than mayo, in texture like a cross between vinaigrette and mayonnaise.



May 28, 2007 02:50 PM | 0 Comments
  Martin Dwyer
Consultant Chef