Englishsaladdressing Recipes
CLASSIC ENGLISH SALAD CREAM - OIL FREE SALAD DRESSING
The salad cream that most of us in the UK know, love and use was invented by Heinz in 1914 and was very popular with working classes; a truly socialist salad dressing if you will. However, its popularity waned in the latter part of the century, with the arrival of the decadent mayonnaise, flaunting its Continental French and Spanish roots and pushing the humble salad cream to one side. However, like any good socialist, salad cream would not go away and still remains a firm favourite in the UK with people who have refused to climb that social ladder to mayonnaise!! My recipe for homemade salad cream comes from Mrs Beeton's cookbook originally, but I have made some modifications. Mrs Beeton uses quite a lot of vinegar in my humble opinion, but the recipe is flexible so add more if you wish. I prefer salad cream when I am trying to cut back on fat - plus I rather like it's tangy flavour, and it is truly wonderful when spooned over hard boiled eggs or fresh lettuce leaves. Or, try it in sandwiches and dips, for a lighter taste to mayonnaise.
Provided by French Tart
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- To start you will need to hard boil some eggs, I normally do 6 or 8 depending on the size of the egg. (Fresh salad cream will only last for about 3 to 4 days in the fridge, so it's pointless making a huge batch.).
- Boil the eggs for about 10 minutes then place in ice cold water to cool. Once cooled remove the shells and slice in half, place the yolks in a bowl and wrap the whites in cling film and place in the fridge, you can do something else with them.
- To the egg yolks add a teaspoon of English or Dijon mustard, a pinch of salt and pepper, and a splash of vinegar. You can also add a sqeeze of lemon juice too if you want. Blend all these together to form a thick paste. Now start to add some cream, do it slowly and keep mixing. You don't want the sauce too thick or too runny.
- When you think it's nearly at the right consistency, stop and do a taste test. Now is the time to add more mustard or pepper if your taste buds demand it. Finish off by adding a little more vinegar until you acheive the right consistency.
- Of course if you don't want to add more vinegar add a little more cream, as I said earlier this is a flexible recipe so make it how you like it.
- Store in a clean jam jar in the fridge for up to 3/4 days. Use in sandwiches, salads, dips, dressings etc.
Nutrition Facts : Calories 73.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3
ENGLISH SALAD DRESSING
Make and share this English Salad Dressing recipe from Food.com.
Provided by Andi Longmeadow Farm
Categories Salad Dressings
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all dressing ingredients in the blender or food processor; process until smooth and creamy.
ENGLISH ROOM SALAD DRESSING
Years ago, there was restaurant called the English Room on Newbury Street in Boston. They would serve a big bowl of salad at every table with this wonderful dressing. I found this recipe a long time ago in one of the Boston newspapers.
Provided by Alan in SW Florida
Categories Salad Dressings
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 12
Steps:
- Mix together sugar, dry mustard, paprika, celery seed, and salt.
- Add onion and grated orange peel.
- Blend in honey.
- Combine lemon juice, orange juice and red wine vinegar in seperate bowl; blend well; add to mixture.
- Add salad oil in a slow stream, beating constantly with a hand mixer or whisk.
Nutrition Facts : Calories 1131.8, Fat 87.1, SaturatedFat 12, Sodium 239.1, Carbohydrate 95.1, Fiber 0.8, Sugar 92.9, Protein 0.9
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