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  • Homemade Salad Cream - Divalicious Recipes

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    auntychrisnz
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    This recipe provides instructions for making a homemade salad cream dressing in 5 minutes. The dressing is made by mashing 4 hard boiled egg yolks with cream and Dijon mustard, then mixing in white wine vinegar, lemon juice, salt, pepper, and cayenne pepper. It stores in the refrigerator for 3-4 days and makes about 10 servings at 60 calories per 2 tablespoon serving.

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    This recipe provides instructions for making a homemade salad cream dressing in 5 minutes. The dressing is made by mashing 4 hard boiled egg yolks with cream and Dijon mustard, then mixing in white wine vinegar, lemon juice, salt, pepper, and cayenne pepper. It stores in the refrigerator for 3-4 days and makes about 10 servings at 60 calories per 2 tablespoon serving.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    4 views1 page

    Homemade Salad Cream - Divalicious Recipes

    Uploaded by

    auntychrisnz
    This recipe provides instructions for making a homemade salad cream dressing in 5 minutes. The dressing is made by mashing 4 hard boiled egg yolks with cream and Dijon mustard, then mixing in white wine vinegar, lemon juice, salt, pepper, and cayenne pepper. It stores in the refrigerator for 3-4 days and makes about 10 servings at 60 calories per 2 tablespoon serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    HOMEMADE SALAD CREAM

    COURSE: SALAD DRESSING CUISINE: BRITISH


    KEYWORD: SALAD DRESSING PREP TIME: 5 MINUTES
    TOTAL TIME: 5 MINUTES SERVINGS: 10 SERVINGS
    CALORIES: 60KCAL AUTHOR: ANGELA COLEBY

    An easy recipe to make your own salad cream dressing.

    INGREDIENTS INSTRUCTIONS
    4 hard boiled egg yolks 1. In a medium bowl, mash the egg yolks with a knife.
    100 ml cream heavy 2. Add a couple of tablespoons of the cream and mix into a
    (USA)/ double (UK) smooth paste.
    1 teaspoon Dijon mustard
    3. Add the mustard and remaining cream and mix.
    3 tablespoon white wine
    vinegar 4. Add the white wine vinegar, lemon juice, salt, pepper and
    1 tablespoon lemon juice cayenne pepper and mix until smooth.
    ½ teaspoon white pepper 5. Taste and adjust for own preference. If you want it sweeter
    ¼ teaspoon cayenne add low carb sweetener.
    pepper
    ½ teaspoon salt

    NOTES
    1 serving is about 2 tablespoons of dressing

    Store in an airtight jar in the fridge for 3-4 days.

    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar
    alcohols.

    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from
    the individual ingredients in each recipe. Variations may occur for various reasons, including
    product availability and food preparation. We make no representation or warranty of the accuracy
    of this information.

    NUTRITION
    Serving: 1serving | Calories: 60kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Fiber: 1g

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