Salad Cream Recipe
Salad Cream Recipe with Mustard, Sugar, Pepper, Evaporated Milk, Olive Oil & Vinegar.
INGREDIENTS
1 tsp of French or English Mustard
1 tsp of Castor Sugar
1/2 tsp of Salt
1/4 tsp of White Pepper
1/4 Pint (150ml) of Evaporated Milk
1/4 Pint (150ml) of Olive Oil
2-3 tbsp of Wine Vinegar
METHOD
Put the Mustard, Castor Sugar, Salt, & White pepper together a medium sized bowl. Add the Milk and mix to together. Gradually whisk in the Olive Oil.
Based on the Salad Cream recipe in:
The Constance Spry Cookery Book
by Constance Spry & Rosemary Hulme (1956).