Salad Cream (Two Methods)¶

Ingredients¶

Method 1 (No Cook)¶

• 1 tsp mustard (French or English)
• 1 tsp caster sugar
• ½ tsp salt
• ¼ tsp white pepper
• 150 ml evaporated milk
• 150 ml olive oil
• 2–3 tbsp wine vinegar

Method 2 (Cooked Base)¶

• 1 tbsp mustard
• 1 tbsp plain flour
• 1 tbsp sugar
• ½ tsp salt
• 2 eggs
• 120 ml vinegar
• Double cream (adjust thickness)

Instructions¶

1. Method 1: Whisk dry ingredients with milk; slowly whisk in oil; add vinegar to taste.
2. Method 2: Whisk dry + eggs + vinegar over bain-marie until thick; cool; fold in cream.