Salad Cream

Old fashioned it may be but I think it's delicious!

Ingredients

Milk
42 fl oz
1 litre
Eggs , Large free range
2 each
Vinegar, Malt distilled
10 fl oz
500 ml
Plain Flour
1.5 oz
30 g
Mustard , dry powder
1.5 oz
30 g
Salt, Table
1 oz
25 g
Sugar, White granulated
3 oz
70 g
Pepper, White
1 tsp
Olive Oil
1 fl oz
30 ml

Method

Wash, rinse and put your bottles in a warm oven to dry and sterilise
Sieve the dry ingredients into a large bowl.
Sieve the dry ingredients into a large bowl.
Beat the eggs together in a large jug, pour in the milk and oil and whisk to combine Add the milk mixture to the flour mixture carefully, avoiding lumps if possible
Gradually - and slowly - add the vinegar, stirring all the time
Gradually - and slowly - add the vinegar, stirring all the time
Transfer to a double boiler* and bring the mixture up to a simmer. Stir constantly. Cook at a simmer for around 20 minutes, stirring all the time, or until the mixture has thickened but still creamy. Cook for a further 5 minutes.
Take from the heat and bottle up immediately, sealing will hot.
Take from the heat and bottle up immediately, sealing will hot.
The mixture will thicken more on cooling. Great with salads and as a mix with egg for sandwiches
* I used one preserving pan with the salad cream set over another preserving pan with boiling water in the bottom to about 10cms/4 inches.
* I used one preserving pan with the salad cream set over another preserving pan with boiling water in the bottom to about 10cms/4 inches.
Check the water level during cooking time and top up if necessary.
 Check the water level during cooking time and top up if necessary.

How long will it take to make?

Preparation time:
Cooking time:
Total time:

How much?

6 x 250ml bottles

Look after it

store in cool and dark place for up to 6 months, refrigerate after opening

What to put it in

THE iconic bottle for salad cream - forget squeezy!
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Eggs

Sugar, White granulated

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Nutrition facts: 0 Calories