Description

Salad dressing
Salad Cream. This popular UK salad dressing a little bit like mayonnaise, but has a more pronounced sour-sweet and creamy taste. Complements any green salad and will serve a nice cold sauce for boiled eggs, or sandwiches.

Ingredients

  • Flour

    1 Tbsp

  • Powder mustard

    2 tsp

  • Sugar

    4 tsp

  • Salt

    0.25 tsp

  • Chicken egg

    2 piece

  • Vinegar

    80 ml

  • Cream

    150 ml

Cooking

step-0
Flour, mustard powder, sugar and salt to combine in bowl. Drive egg, stir until smooth and enter the vinegar.
step-1
A lot cook in a water bath until thick, stirring constantly with a whisk. This will take 3-4 minutes. Remove from heat and leave to cool.
step-2
In the cooled mass to enter the cream (fat content at Your discretion). The cream can be partially replaced with milk, but not more than 1-2 tablespoons, you can also add a few tablespoons of milk if the sauce is too thick. Try the sauce to taste, if necessary add a few drops of lemon juice. The sauce should be quite thick and rich taste.
step-3
Refueling can be stored in a tightly sealed container in the refrigerator for 1-2 weeks. The basis of the recipe taken from the book of Gary Rhodes New Classics. Bon appetit!
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