Sir James's Beetroot Salad

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• 2 beets, cooked
• 2 egg yolks, raw
• 1/4 teaspoon prepared mustard, english
• 1/4 pint olive oil
• 3/4 tablespoon chili vinegar
• 3/4 tablespoon tarragon vinegar
• 1/4 pint whipped cream
• salt
• pepper

Recipe

• 1 to make the sauce, beat the egg yolks well in a basin, then add the mustard, pepper and salt.
• 2 the drop by drop add the olive oil and the vinegars, beating well with a fork or whisk as for a mayonnaise.
• 3 when the mayonnaise has "taken", add the whipped cream. keep cold.
• 4 just before serving slice the beetroot and cover with the sauce, poured over the salad not mixed inches.
• 5 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.