Ingredientes para Classic English Salad Cream Oil Free Salad Dressing
- 6-8 large eggs
- English Mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Vinegar
- Single Cream
- Lemon Juice
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Como fazer Classic English Salad Cream Oil Free Salad Dressing
- Hard-boil 6-8 eggs (depending on size) for 10 minutes. Immediately transfer to an ice bath to cool.
- Once cool, peel the eggs. Separate the yolks from the whites, reserving the whites for another use (e.g., egg salad).
- Place the egg yolks in a blender or food processor.
- Add 1 teaspoon English or Dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 tablespoon white wine vinegar (or more to taste).
- Add 1/2 tablespoon lemon juice (optional).
- Blend until a smooth paste forms.
- Gradually add 1/4 cup heavy cream (or more, as needed), blending continuously until you reach your desired consistency. Start with less and add more until it is creamy but not too runny.
- Taste and adjust seasoning. Add more mustard, pepper, or vinegar to your liking.
- If the mixture is too thick, add a little more cream. If it's too thin, add a teaspoon of vinegar at a time until it reaches the desired consistency.
- Transfer the salad cream to a clean jar and refrigerate for at least 30 minutes to allow the flavors to meld. Store in the refrigerator for up to 3-4 days.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
1g
Fat
7g
Carbs
0g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Very Low Carbs Sauces Salads Condiments Etc Eggs Dairy Fruit Easy European No Cook Beginner Cook Finger Food Heirloom Historical Holiday Event Kid Friendly Picnic Vegetarian English Scottish Salad Dressings Eggs Dietary Low Sodium Welsh Low Carb Brown Bag Savory Sauces Low In Something Citrus Lemon Brunch To Go Presentation Served Cold Technique
