English Salad Cream

We served this dressing with cold boiled lobster tails. Try it with shrimp or on a green salad.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, August

Ingredients

  • 1 large egg, plus 2 large egg yolks
  • 1/2 cup creme fraiche
  • 1 cup whole milk
  • 6 tablespoons white wine vinegar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground mustard
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground white pepper

Directions

  1. Prepare an ice-water bath; set aside. Put all ingredients into a blender, and blend until well combined.

  2. Transfer mixture to a heatproof bowl set over a pan of simmering water. Whisk until mixture coats the back of a wooden spoon, 4 to 5 minutes. Continue to cook, whisking, 3 minutes.

  3. Pour mixture into a bowl set in the ice-water bath. Let stand, stirring occasionally, until completely cool. Salad cream can be refrigerated in an airtight container up to 2 days.

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