Tyneham Salad Dressing

Tyneham Salad Dressing from Devon Dishes is typical of traditional English dressings in its incorporation of anchovy, cayenne, cream and mashed egg yolk. A good eighteenth century formula. It requires neither explication nor notation except to observe that the boiled egg need not stand in cold water for an hour.

            “Hard boil an egg and let it stand in cold water for an hour. Take the yolk, 1 teaspoon of Anchovy sauce and a small quantity of Cayenne Pepper. Mix well with a wooden spoon. Add 2 tablespoons of Cream and lastly 2 tablespoons of Vinegar. Stir well together and pour over the salad. Garnish with the white of an egg cut into rounds.”