Dressings and Sauces collected by Diane N. Tran
<escottish140@hotmail.com>
 © 16 August 2001

(Editor's Note: Rebroadcast, redistribution, or reproduction of this document, in whole or in part, is prohibited without prior, written permission. For educational use only.)


From the "O'Reilly Cookbook" and others.


Salad Dressing
  • 2 tablespoons butter, 2 tablespoons flour, 1/2 cup vinegar, 2 yolks eggs, 1 cup milk, 2 teaspoons salt, 2 teaspoons sugar, 2 teaspoons mustard, teaspoons, 1/2 teaspoon pepper, and a little curry powder. Melt the butter cook the flour in it stirring constantly add the vinegar and set to cool. Make a custard of the eggs & milk and when thick, remove & cool. Mix the seasoning and then mix all three together.


    • Mountain Maple Poppy Dressing

  • 4 cups mayonnaise, 3/4 cup maple syrup, 1/2 cup red wine (burgandy) 1/4 cup red wine vinegar, 1/4 cup sugar, and 2 tablespoons poppy seeds. In a large container with a tight-fitting lid, combine all the ingredients, and mix thoroughly. Makes 1/2 gallon.


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  • Boil as many eggs hard as required. cut them into four pieces & put in the following sauce. Chop two onions very fine & put into a saucepan with a small pat of butter let them simmer until nearly done. Then put a spoonful of flour & as much milk as will make it the thickness of cream. Then add a small pinch of salt mace nutmeg & cayenne stir altogether until boiling then throw in the eggs a few minutes before serving.


    • Tartar Sauce

  • Put yolks 4 Eggs into a basin with salt mustard to taste & stir in olive oil one tablespoonful at a time after each T. spoonful put in 1 Teaspoonful of T. vinegar - Keep on doing this till it is the desired consistency then add pepper and bit of cayenne, a couple of shallots, pickled onions & gherkins chopped very fine or capers.


    • White sauces

  • Melt 1 oz butter, & add a dessert scoop of Flour, with salt & white. pepper, stir on fire 2 min, then add a little more than a tumbler full of boiling water stir well a few min. but do not let boil. When serving, stir into the sauce, off the fire, the yolk of an egg beaten up with the juice of 1/4 lemon & strained.
  • Take two parts butter & one flour, mix thoroughly in a pan over the fire & enough veal stock to get a proper consistency & a few button mushrooms cut in two - let boil 10 min: stir in off the fire, yolks 2 eggs, beaten up with the juice of a 1/2 lemon.


    • Hard Sauce

  • 4 tbsp. of Sugar 2 of Butter rub together till quite white & smooth - then add the beaten white of 1 Egg. & flavour with anything you like.


    • Butter Sauce for Puddings

  • 4 Tablespoonfuls of crushed white Sugar 2 Tablespoonfuls of Butter, rub together until very white & smooth; add the beaten white of an egg & any flavoring, rub till you can see no more sugar in the mass.


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  • Grate a quantity of horseradish, boil it in sufficient water to give the consistency of sauce, add a pinch of salt & 2 or 3 tablespoonfuls of Tarragon vinegar, then stir in off the fire a gill of cream beaten up with the yolk of an egg.


    • Sauce Hollandaise

  • Put in a bowl 1/4 lb fresh butter, the yolks of 3 fresh eggs, a little salt & a spoonful of vinegar. Place the bowl in a basic Marie & let the mixture get warm stirring it all the time till it thickens & becomes the proper consistency just before serving add a little lemon juice.


    • Mayonnaise Sauce

  • Carefully strain the yolks of 4 eggs into a basin, place in a cool place (or on ice) then proceed to pour in a few drops at a time, some very good salad oil without ceasing to stir the mixture. When one tablespoonful of oil is well incorporated with the yolks, put in, in the same manner, one teaspoonful of French white or Tarragon, vinegar.
  • Keep on adding oil & vinegar in these proportions until the sauce is the consistency of very thick cream, add salt & white pepper to taste, mix well & the sauce is made.


    • Kedgeree

  • Take equal quantities of rice & fish flaked & free from bone or skin. mix with butter rather less than half the weight of the fish, a good dust of cayenne, & salt to taste. Stir over a clear fire till very hot then mix in a couple of lightly beaten eggs, & serve when they are set - The K. must not boil after the eggs go in -prawns are very good for this dish or any fish


    • Bread Sauce

  • One cup and a half of milk, one onion peeled & shred 4 blades of mace, put on the fire to simmer until the milk is well flavoured. Strain over a slice of bread add spoonful of butter cayenne pepper to taste, salt beat thoroughly, boil up once and serve.


    • Orange Rum Sauce

  • 1 cup sugar, 2/3 cup freshly squeezed orange juice, 2 tablespoon dark rum, 1 tablespoon Curacao, and coarsely grated peel or 1 orange. Combine sugar and orange juice in small saucepan and bring to boil over low heat, stirring constantly. Remove from heat. Blend in remaining ingredients. Let cool completely. Strain into jar with tight-fitting lid. Refrigerate. Reheat syrup before serving.


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