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Print Recipe
Salad Dressing Recipe
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.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Flour, mustard powder, sugar and salt combine in a Cup. Beat the eggs, stir until smooth and add vinegar.
    Flour, mustard powder, sugar and salt combine in a Cup. Beat the eggs, stir until smooth and add vinegar.
  2. 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.
    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.
  3. 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.
    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.
  4. Filling can be stored in a tightly closed container in the refrigerator for 1-2 weeks.
    Filling can be stored in a tightly closed container in the refrigerator for 1-2 weeks.

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