Fruit Salad Dressing
📜 Collection: John B. Collection | ✍️ Attribution: Mrs. Easte | 📂 Category: Sauces A classic, rich fruit salad dressing made with eggs, lemon, and butter, finished with whipped cream. This elegant sauce provides a creamy, tangy contrast to fresh seasonal fruit.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 15 mins | None | 6 servings |
🔪 Key Equipment
- Double boiler
- Whisk
- Mixing bowl
Ingredients
Dressing Base
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 | Eggs | or 4 yolks |
| 5 tablespoons | Sugar | granulated |
| 1 | Lemon | juiced |
| 2 tablespoons | Butter | melted |
Finishing
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 pint | Cream | whipped |
Instructions
Step 1: Cooking the Base
- Combine the 2 eggs (or 4 yolks), 5 tablespoons sugar, juice of 1 lemon, and 2 tablespoons melted butter in a double boiler.
- Cook over simmering water, whisking constantly, until the mixture is thick enough to coat the back of a spoon.
Step 2: Finishing
- Remove from heat and allow to cool slightly.
- When ready to serve, fold in the 1/2 pint whipped cream to thin and lighten the dressing.
💡 Make-Ahead & Storage: The cooked base can be refrigerated for up to 2 days; fold in the whipped cream immediately before serving.
Original Recipe Scan
