Food & Cooking Recipes Lunch Recipes English Salad Cream 4.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print