Salad Creams
Posted: Sun Sep 16, 2007 5:34 am
I've been reading all these old messages in kitchen corner and lots of people are missing Heinz Salad Cream. I'm not sure if I have ever tasted a salad cream but I'm sure going to try it. Here are some recipes I found from internet. Don't know which one taste is most closest to Heinz.
Mrs Beeton Salad Cream
4 Hard Boiled Egg Yolks
4 tbsp Cream
1 tsp Prepared Mustard
¼ tsp White Pepper
Vinegar
Salt and Cayenne, to taste
Remove the egg shells, and pound the yolks in a mortar to a smooth paste.
Add the other ingredients, except the vinegar, stir well until thoroughly combined.
Pour in enough vinegar, a little at a time, to make it the consistency of cream.
The mixture will then be ready for use.
Sufficient for a moderate-sized salad.
Note: The whites of the eggs, cut into rings, will serve very well as a garnishing to the salad.
from: http://thefoody.com/mrsbsoups/saladcream.html
A Classic Salad Cream Recipe
1 tsp of French or English Mustard
1 tsp of Castor Sugar
1/2 tsp of Salt
1/4 tsp of White Pepper
1/4 Pint (150ml) of Evaporated Milk
1/4 Pint (150ml) of Olive Oil
2-3 tbsp of Wine Vinegar
Put the Mustard, Castor Sugar, Salt, & White pepper together a medium sized bowl. Add the Milk and mix to together. Gradually whisk in the Olive Oil.
from: http://www.retrofoodrecipes.com/salad_cream.html
Salad Cream without vinegar
1 hard boiled egg yolk
6 tbsp double cream
1 tbsp olive oil
1 tsp Dijon mustard (no seeds)
½ tsp caster sugar
¼ tsp salt
Juice of ½ a lemon
Mash the egg yolk with the back of a spoon, and add all the rest of the ingredients except the lemon juice. Mash furiously with the spoon until you've got a creamy paste. (If you still have any lumps, pass through a sieve, and you'll end up with a perfectly smooth mixture.) Add lemon juice to taste.
from: http://www.gastronomydomine.com/
Mrs Beeton Salad Cream
4 Hard Boiled Egg Yolks
4 tbsp Cream
1 tsp Prepared Mustard
¼ tsp White Pepper
Vinegar
Salt and Cayenne, to taste
Remove the egg shells, and pound the yolks in a mortar to a smooth paste.
Add the other ingredients, except the vinegar, stir well until thoroughly combined.
Pour in enough vinegar, a little at a time, to make it the consistency of cream.
The mixture will then be ready for use.
Sufficient for a moderate-sized salad.
Note: The whites of the eggs, cut into rings, will serve very well as a garnishing to the salad.
from: http://thefoody.com/mrsbsoups/saladcream.html
A Classic Salad Cream Recipe
1 tsp of French or English Mustard
1 tsp of Castor Sugar
1/2 tsp of Salt
1/4 tsp of White Pepper
1/4 Pint (150ml) of Evaporated Milk
1/4 Pint (150ml) of Olive Oil
2-3 tbsp of Wine Vinegar
Put the Mustard, Castor Sugar, Salt, & White pepper together a medium sized bowl. Add the Milk and mix to together. Gradually whisk in the Olive Oil.
from: http://www.retrofoodrecipes.com/salad_cream.html
Salad Cream without vinegar
1 hard boiled egg yolk
6 tbsp double cream
1 tbsp olive oil
1 tsp Dijon mustard (no seeds)
½ tsp caster sugar
¼ tsp salt
Juice of ½ a lemon
Mash the egg yolk with the back of a spoon, and add all the rest of the ingredients except the lemon juice. Mash furiously with the spoon until you've got a creamy paste. (If you still have any lumps, pass through a sieve, and you'll end up with a perfectly smooth mixture.) Add lemon juice to taste.
from: http://www.gastronomydomine.com/