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| How
Do I Make ... ? |
Salad Cream |
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Salad Cream is very easy to make and
the ingredients are common in most kitchens - even Chinese
ones!
Our recipe is for salad cream is a very old one and
differs slightly in method from Mrs Beeton's.
Please note that the similar product 'mayonnaise' is
made with a completely different recipe, and the two
products are very different. Mayonnaise is listed here
Recipe Source:
This is our own recipe as handed down by my Mother. |
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| Equipment: |
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| 1. Mortar and pestle, mixing
bowl and spoon. |
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| Let's get started:- Mama's Salad Cream |
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Ingredients:
• Yolks
of 4 hard-boiled eggs
• 5 tablespoons
olive oil
• 2 tablespoons white
vinegar
• 3 tablespoons cream
• Colman's Prepared Mustard
• garlic
powder
• salt & pepper |
| Method |
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Put the eggs yolks into a mortar and pound with
a pestle or just use a bowl and fork. Put results
in a mixing bowl and stir in the oil until you
have a smooth paste. Season with garlic powder,
salt, pepper and a teaspoon of Colman's Prepared
English mustard. Stir in the vinegar, ensuring
the paste remains smooth. Stir in the cream, adding
a little at a time to prevent curdling
Tips:
1. The eggs should be very well boiled before
extracting the yolks and pounding them. Mrs Beeton
says to boil these for 20 minutes, which is a
very long time.
2. Mrs Beeton mixes in the cream first, and follows
this with the oil and other ingredients.
Since homemade salad cream is uncooked (Like mayonnaise),
be sure to use the freshest eggs possible, and
ones that you are reasonably sure are free from
salmonella. Homemade salad cream will last three
to four days in the refrigerator.
We have not specified the type of oil, but recommend
corn oil to begin with. We also tried this using
olive oil and cider apple vinegar, with palatable
and interesting results.
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This information is as supplied by ourselves, and ably
supported by our friends and various internet portals.
In addition we personally wish to thank my Mother for
sharing with us all her excellent skills and recipe. |
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