This popular in the UK salad dressing is a bit like mayonnaise, but has a more pronounced sweet and sour and creamy taste. Decorate any green salad and serve as a good cold sauce for boiled eggs or sandwiches.
Flour, mustard powder, sugar and salt combine in a Cup. Beat the eggs, stir until smooth and add vinegar.
Mass cook in a water bath until thick, stirring constantly with a whisk. It will take 3-4 minutes. Remove from heat and leave to cool.
In the cooled mass to introduce cream (fat content at your discretion). Cream can be partially replaced with milk, but not more than 1-2 tablespoons. l., you can also add a few spoons 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.
Filling can be stored in a tightly closed container in the refrigerator for 1-2 weeks.