Evening Republican, Volume 20, Number 206, Rensselaer, Jasper County, 28 August 1916 — Creole French Dressing. [ARTICLE]

Creole French Dressing.

Four tablespoonfuls of the best olive oil, one tablespoonful of vinegar, one teaspoonful of dry mustard, yolk of one hard-boiled egg, salt and pepper to taste. Rub the oil into the mustard, a drop at a time, until mustard is moistened and smooth, then alternate the oil and vinegar until all is in. When smooth add the hardboiled egg, salt and pepper to taste, and beat well. If the oil seems to separate, a few drops more of vinegar and a hard beating will make it smooth again.