The Salad Cream
From noir 16 years agoIngredients
- 1 hard boiled egg yolk shopping list
- 6 tbsp cream shopping list
- 1 tbsp olive oil shopping list
- 1 tsp Dijon mustard (no seeds) shopping list
- ½ tsp sugar shopping list
- ¼ tsp salt shopping list
- juice of ½ a lemon( or if you prefer white vinegar) shopping list
How to make it
- Mash the egg yolk with the back of a spoon, and add all the rest of the ingredients except the lemon juice.
- Mash furiously with the spoon until you've got a creamy paste. (If you still have any lumps, pass through a sieve, and you'll end up with a perfectly smooth mixture.)
- Add lemon juice/vinegar to taste.
- This is, against all reason, a really excellent salad dressing
- It'll keep in the fridge for about three days.
- It's also extremely good with cold new potatoes, over warm asparagus and on eggs instead of mayonnaise.
The Rating
Reviewed by 7 people-
This is wonderful, Noir! Thanks. :)
rosemaryblue in CollegeTown loved it -
Wowee! This is great for me! *wink* Tops!
pink in USA loved it -
Fabulous Noir!
mystic_river1 in Bradenton loved it
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