Salad Cream Recipe
Ingredients
| Eggs | 2 | |
| Sugar | 2 Teaspoon | |
| Butter | 1 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Vinegar | 3⁄4 Cup (12 tbs) | |
| Salt | 1 Teaspoon | |
| Cayenne pepper | 1 Pinch (Small Pinch) | |
| Dry mustard | 1 Teaspoon | |
| Cornstarch | 2 Teaspoon |
Nutrition Facts
Serving size
Calories 126 Calories from Fat 66
% Daily Value*
Total Fat 7 g11.5%
Saturated Fat 3.8 g18.8%
Trans Fat 0 g
Cholesterol 119.5 mg39.8%
Sodium 543.7 mg22.7%
Total Carbohydrates 8 g2.7%
Dietary Fiber 0.08 g0.34%
Sugars 5.7 g
Protein 5 g10.2%
Vitamin A 6.8% Vitamin C 0.22%
Calcium 8.2% Iron 3%
*Based on a 2000 Calorie diet
Directions
1. Take a bowl and separate the egg yolks from the egg whites.
2. Place the yolks, butter, sugar and 2/3rds of the milk along with the vinegar and the seasonings on top of double boiler.
3. Blend the ingredients over the boiling water by stirring continuously.
4. Take another bowl and combine the rest of the milk with cornstarch until it blends properly.
5. Add it to the previous mixture and thicken it by stirring.
6. Cool it and fold in the egg whites.
SERVING
7. Serve cold.
Chef
