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Salad Cream
Salad Cream is a thick and creamy condiment with a tangy flavor. Make it at home and enjoy in salads, on sandwiches, as a dip, and more!
Ingredients
5 uncooked egg yolks
1 tablespoon Dijon mustard
1 teaspoon sea salt
1 tablespoon granulated sugar
1/2 teaspoon white pepper
Pinch cayenne pepper
2 teaspoons corn starch
3 tablespoons champagne vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons grapeseed oil
1 tablespoon good quality extra virgin olive oil
8-ounce container crème fraiche
Instructions
- In a blender, place egg yolks, mustard, salt, sugar, white pepper, cayenne pepper, and corn starch and pulse to combine.
- Add vinegar and lemon juice and blend until smooth.
- With blender running, drizzle in both oils and blend until smooth.
- Add all the crème fraiche and blend until smooth.
- Bring a saucepan half full of water to a boil.
- Pour salad dressing into a metal or glass bowl larger than the opening of the saucepan.
- Place the bowl over the boiling water and whisk vigorously while it heats and thickens, about five minutes.
- Remove from heat and cool to room temperature.
- Refrigerate until chilled then serve with fried fish or as a tangy salad dressing or with a crudité platter.
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Notes
If it is too thick once cooled, whisk in a teaspoon of milk at a time until desired thickness level.
Find it online: https://www.afamilyfeast.com/salad-cream/
