SALAD CREAMS RECIPES

SALAD CREAM RECIPE - FOOD.COM

Salad Cream Recipe - Food.com image

I remember my mum making this when I was younger. Back in those good old days.... you know the ones, when you are younger and you would sometimes turn up your nose at these things! Well older and wiser and now paying for my own groceries, I have dug this up from the recipe form Mums recipes and now ...shock horror... making and eating it it myself!! My family love this in summer and I always have it on hand. I have never kept it very long when I make it so I am not sure how long it does keep, but I have listed a few variations under the recipe that you can use to jazz it up for different foods also. I also keep my cream in the refrigerator once opened.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1-2 Bottles

Number Of Ingredients 8

Ingredients

3/4 cup milk
1/2 cup white wine vinegar
2 tablespoons sugar
1 tablespoon French mustard
125 g butter
4 medium eggs
1/4 teaspoon salt
fresh ground white pepper

Steps:

Put all ingredients, with pepper (to taste) into a pan and whisk together until blended. Heat gently, whisking all the time until the mixture thickens.
Pour into hot sterilized jars or bottles and seal.
Variations~ Add either tomato paste, anchovy sauce, curry powder, chopped hard boiled eggs etc for any flavouring of your preferred choice.
Add any chopped herbs which compliment the food being served. E.G. Add Tarragon for chicken, Basil for pasta.
Add chopped capers, gherkins, parsley, tarragon and chervil to make a tartar type cream to serve with fish.

Nutrition Facts : Calories 1364.2, FatContent 125, SaturatedFatContent 73.5, CholesterolContent 1037.2, SodiumContent 1633.1, CarbohydrateContent 35.1, FiberContent 0, SugarContent 26.6, ProteinContent 29.2

CLASSIC ENGLISH SALAD CREAM - OIL FREE SALAD DRESSING ...

Classic English Salad Cream - Oil Free Salad Dressing ... image

The salad cream that most of us in the UK know, love and use was invented by Heinz in 1914 and was very popular with working classes; a truly socialist salad dressing if you will. However, its popularity waned in the latter part of the century, with the arrival of the decadent mayonnaise, flaunting its Continental French and Spanish roots and pushing the humble salad cream to one side. However, like any good socialist, salad cream would not go away and still remains a firm favourite in the UK with people who have refused to climb that social ladder to mayonnaise!! My recipe for homemade salad cream comes from Mrs Beeton's cookbook originally, but I have made some modifications. Mrs Beeton uses quite a lot of vinegar in my humble opinion, but the recipe is flexible so add more if you wish. I prefer salad cream when I am trying to cut back on fat - plus I rather like it's tangy flavour, and it is truly wonderful when spooned over hard boiled eggs or fresh lettuce leaves. Or, try it in sandwiches and dips, for a lighter taste to mayonnaise.

Total Time 15 minutes

Prep Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 -8 free-range fresh eggs
English mustard or Dijon mustard
salt
pepper
vinegar, of your choice
single cream
lemon juice (optional)

Steps:

To start you will need to hard boil some eggs, I normally do 6 or 8 depending on the size of the egg. (Fresh salad cream will only last for about 3 to 4 days in the fridge, so it’s pointless making a huge batch.).
Boil the eggs for about 10 minutes then place in ice cold water to cool. Once cooled remove the shells and slice in half, place the yolks in a bowl and wrap the whites in cling film and place in the fridge, you can do something else with them.
To the egg yolks add a teaspoon of English or Dijon mustard, a pinch of salt and pepper, and a splash of vinegar. You can also add a sqeeze of lemon juice too if you want. Blend all these together to form a thick paste. Now start to add some cream, do it slowly and keep mixing. You don’t want the sauce too thick or too runny.
When you think it’s nearly at the right consistency, stop and do a taste test. Now is the time to add more mustard or pepper if your taste buds demand it. Finish off by adding a little more vinegar until you acheive the right consistency.
Of course if you don’t want to add more vinegar add a little more cream, as I said earlier this is a flexible recipe so make it how you like it.
Store in a clean jam jar in the fridge for up to 3/4 days. Use in sandwiches, salads, dips, dressings etc.

Nutrition Facts : Calories 73.5, FatContent 5, SaturatedFatContent 1.6, CholesterolContent 211.5, SodiumContent 70, CarbohydrateContent 0.4, FiberContent 0, SugarContent 0.4, ProteinContent 6.3

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