1 cup boiling water
3 tablespoons vinegar
3 eggs, beaten lightly
1 tablespoon mustard
1 teaspoon salt
Pinch cayenne pepper
1 1/2 teaspoons cornstarch

Pour 1 cup of boiling water into a double boiler; add 3 tablespoons vinegar and bring to a boil. Beat 3 eggs lightly. Mix, with a little cold water, 1 tablespoon of mustard, 1 teaspoonful of salt, a pinch of cayenne pepper, and 1 1/2 to 2 teaspoons of cornstarch.

Beat this mixture up with the eggs, and stir it very slowly into the boiling water and vinegar, after removing the pan from the stove -- in order to prevent possibility of curdling.

Return to the stove; stir constantly until quite thick. Remove from the stove, and immediately add 1 stick of butter; stir until the butter is thoroughly melted. Allow to cool.

Now put the yolks of 1 egg on a plate, and, using a fork, mix gradually with the egg quarter cup of olive oil, stirring it in vigorously. When the 1st mixture is cold, beat the 2nd into it. If more oil is desired, the yolk of another egg must be mixed with it.

This recipe will make about 1 pint of dressing. If less is needed, part of the 1st mixture can be saved in the refrigerator and can be used later by making a fresh supply of the olive oil mixed with the egg yolk.

This recipe is adapted from E.C.'s Salad Dressing, 50 Salads by Thomas J. Murrey.

Submitted by: CM