Food & Cooking Recipes Lunch Recipes English Salad Cream 4.0 (2) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 2 cups We served this dressing with cold Boiled Lobster Tails. Try it with shrimp or on a green salad. Ingredients 1 large egg, plus 2 large egg yolks ½ cup creme fraiche 1 cup whole milk 6 tablespoons white wine vinegar 1 tablespoon all-purpose flour ½ teaspoon ground mustard 1 teaspoon coarse salt ½ teaspoon freshly ground white pepper Directions Prepare an ice-water bath; set aside. Put all ingredients into a blender, and blend until well combined. 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. Print