How to make a versatile salad dressing that is very popular in Britain

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Salad Cream – this salad dressing, popular in Great Britain, is a bit like mayonnaise, but has a more pronounced sweet-sour and creamy taste. It will decorate any green salad and become a good cold sauce for boiled eggs or sandwiches.

Ingredients:

• Wheat flour – 1 tbsp. l.
• Mustard powder – 2 tsp.
• Sugar – 4 tsp.
• Salt – 1/4 tsp.

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• Chicken egg – 2 pcs
• Vinegar (from white wine, 6%) – 80 ml
• Cream – 150 ml

Preparation:

Combine flour, mustard powder, sugar and salt in a cup. Beat the eggs, mix until smooth and add vinegar.

Cook the mass in a water bath until it thickens, stirring constantly with a whisk. This will take 3-4 minutes. Remove from heat and leave to cool completely.

Add cream to the cooled mass (fat content at your discretion). Cream can be partially replaced with milk, but no more than 1-2 tbsp. l. you can also add a few spoonfuls of milk if the sauce is too thick. Taste the sauce, if necessary, add a few drops of lemon juice. The sauce should be quite thick and with a rich taste.

The dressing can be stored in a closed container in the refrigerator for 1-2 weeks.

Delicious!

The recipe is borrowed from the book Gary Rhodes New Classics.