Homemade Salad Cream
The English Kitchen
The English Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 4 1 ratings

Ingredients

  • 2 weeks in the refrigerator and makes about
  • 1 1/4 cups
  • 10 ounces or
  • 1 TBS plain flour
  • 4 tsp caster sugar (finely granulated)
  • 2 tsp dry English Mustard powder
  • salt
  • 2 large free range eggs
  • 100 ml white wine vinegar (3 1/2 fluid ounces)
  • 150 ml of double cream (5 fluid ounces whipping cream)
  • a squeeze of lemon juice

Instructions

Comments

Log in or Register to write a comment.