Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

We served this dressing with cold Boiled Lobster Tails. Try it with shrimp or on a green salad.

Martha Stewart Living, August 2006

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Recipe Summary test

Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Pour mixture into a bowl set in the ice-water bath. Let stand, stirring occasionally, until completely cool.

Cook's Notes

Salad cream can be refrigerated in an airtight container up to 2 days. The eggs in this recipe are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0