Jam and Preserve Recipes
Salad Cream
Old fashioned it may be but I think it's delicious!
Ingredients
Milk
42 fl oz
1 litre
Eggs,
Large free range
Large free range
2 each
10 fl oz
500 ml
Plain Flour
1.5 oz
30 g
Mustard,
dry powder
dry powder
1.5 oz
30 g
Salt, Table
1 oz
25 g
Sugar, White granulated
3 oz
70 g
Pepper, White
1 tsp
Olive Oil
1 fl oz
30 ml
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Method
- Wash, rinse and put your bottles in a warm oven to dry and sterilise
Sieve the dry ingredients into a large bowl.- Beat the eggs together in a large jug, pour in the milk and oil and whisk to combine
- Add the milk mixture to the flour mixture carefully, avoiding lumps if possible
Gradually - and slowly - add the vinegar, stirring all the time- Transfer to a double boiler* and bring the mixture up to a simmer. Stir constantly.
- Cook at a simmer for around 20 minutes, stirring all the time, or until the mixture has thickened but still creamy. Cook for a further 5 minutes.
Take from the heat and bottle up immediately, sealing will hot.- The mixture will thicken more on cooling.
- Great with salads and as a mix with egg for sandwiches
* I used one preserving pan with the salad cream set over another preserving pan with boiling water in the bottom to about 10cms/4 inches.
Check the water level during cooking time and top up if necessary.
How long will it take to make?
Preparation time:
10 mins
Cooking time:
20 mins
Total time:
30 mins
Soaking overnight
not included in total time
How much?
6 x 250ml bottles
Look after it
store in cool and dark place for up to 6 months, refrigerate after opening
Useful links
THE iconic 250ml sauce bottle for salad cream - forget squeezy!
