Salad cream: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Nicer than the bottled stuff</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">And this is not chemical tasting, like the Heinz stuff.</span> | |||
<span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span> | |||
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This recipe has been heavily adapted from Mrs Beeton. It tastes nothing like commercial salad cream and is much thicker! | This recipe has been heavily adapted from Mrs Beeton. It tastes nothing like commercial salad cream and is much thicker! | ||
Revision as of 17:31, 18 March 2021
Recipe review
Nicer than the bottled stuff
5/5
And this is not chemical tasting, like the Heinz stuff. The Judge
| Salad cream | |
|---|---|
 |
| Servings: | Servings: 18 - Makes about 350 ml |
| Calories per serving: | 9 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th October 2012 |
This recipe has been heavily adapted from Mrs Beeton. It tastes nothing like commercial salad cream and is much thicker!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 teaspoon mustard powder
- ½ teaspoon caster sugar
- 50 ml cider vinegar
- A large pinch each of white pepper and cayenne pepper
- ½ teaspoon salt
- 150 ml evaporated milk
- 150 ml sunflower oil
Method
- Mix the mustard, sugar, vinegar, white pepper, cayenne and the salt.
- Using a blender, add the evaporated milk, until the mixture is smooth.
- Add the oil, little by little, until you have a creamy consistency.
- Adjust seasoning to taste.
Serving suggestions
With salads of course, but can be used as the basis for other sauces.
Variations
Add chopped, herbs, garlic, horseradish, or whatever you like.
Chef's notes
This will keep for a few days in the fridge.
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