Homemade Salad Cream
Tired of the Heinz stuff? Take this from Farmhouse Fare.
1 tablespoonful mustard (assuming this is English?)
1 tablespoonful of sugar
1 teaspoonful flour
half a teaspoonful of salt
2 eggs
three quarters of a breakfastcupful of vinegar
Cream.
[caption id="" align="alignright" width="240" caption="Image by FotoosVanRobin via Flickr"]
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1. Mix mustard, sugar, flour and salt together.
2. Add the eggs, then the vinegar.
3. Let it stand in boiling water and stir until mixture thickens.
4. Allow to get cold then add cream and a little milk if necessary until it is the required thickness. Should keep for 12 months.
1 tablespoonful mustard (assuming this is English?)
1 tablespoonful of sugar
1 teaspoonful flour
half a teaspoonful of salt
2 eggs
three quarters of a breakfastcupful of vinegar
Cream.
[caption id="" align="alignright" width="240" caption="Image by FotoosVanRobin via Flickr"]
[/caption]1. Mix mustard, sugar, flour and salt together.
2. Add the eggs, then the vinegar.
3. Let it stand in boiling water and stir until mixture thickens.
4. Allow to get cold then add cream and a little milk if necessary until it is the required thickness. Should keep for 12 months.
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