Salad Cream Recipes
ENGLISH SALAD CREAM
We served this dressing with cold Boiled Lobster Tails. Try it with shrimp or on a green salad.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Prepare an ice-water bath; set aside. Put all ingredients into a blender, and blend until well combined.
- Transfer mixture to a heatproof bowl set over a pan of simmering water. Whisk until mixture coats the back of a wooden spoon, 4 to 5 minutes. Continue to cook, whisking, 3 minutes.
- Pour mixture into a bowl set in the ice-water bath. Let stand, stirring occasionally, until completely cool.
SALAD CREAM
I remember my mum making this when I was younger. Back in those good old days.... you know the ones, when you are younger and you would sometimes turn up your nose at these things! Well older and wiser and now paying for my own groceries, I have dug this up from the recipe form Mums recipes and now ...shock horror... making and eating it it myself!! My family love this in summer and I always have it on hand. I have never kept it very long when I make it so I am not sure how long it does keep, but I have listed a few variations under the recipe that you can use to jazz it up for different foods also. I also keep my cream in the refrigerator once opened.
Provided by Tisme
Categories < 30 Mins
Time 25m
Yield 1-2 Bottles
Number Of Ingredients 8
Steps:
- Put all ingredients, with pepper (to taste) into a pan and whisk together until blended. Heat gently, whisking all the time until the mixture thickens.
- Pour into hot sterilized jars or bottles and seal.
- Variations~ Add either tomato paste, anchovy sauce, curry powder, chopped hard boiled eggs etc for any flavouring of your preferred choice.
- Add any chopped herbs which compliment the food being served. E.G. Add Tarragon for chicken, Basil for pasta.
- Add chopped capers, gherkins, parsley, tarragon and chervil to make a tartar type cream to serve with fish.
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
EASY CREAMY SALAD DRESSING
This is a super-simple salad dressing with cream and white balsamic vinegar. It tastes great with all sorts of leafy greens. I use sunflower oil or any other plain oil. Olive oil has too strong a taste.
Provided by Ursel
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 3m
Yield 4
Number Of Ingredients 5
Steps:
- Combine balsamic vinegar, oil, sugar, and salt in a cup and mix well. Stir in cream and mix well.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 4.6 g, Cholesterol 10.3 mg, Fat 16.8 g, Protein 0.2 g, SaturatedFat 3.1 g, Sodium 588.1 mg, Sugar 4.3 g
SOUR CREAM SALAD DRESSING
In Ukiah, California, Phyllis Groves blends together a few items to create this tangy dressing for fresh greens. "It's easy to prepare ahead of time...or at the last minute," she says. Tip: You can even eliminate the milk and serve the mixture as a sauce over almost any vegetable, Phyllis suggests.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield about 1 cup.
Number Of Ingredients 6
Steps:
- In a bowl, combine the sour cream, milk, brown sugar, vinegar, mustard and salt. Serve Immediately; refrigerate leftovers.
Nutrition Facts : Calories 46 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 95mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CREAMY GARLIC SALAD DRESSING
Most commercial garlic dressings don't have enough garlic taste for me, but this one always hits the spot. The thick and creamy dressing will jazz up any salad. -Michele Odstrcilek of Lemont, Illinois
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the sour cream, mayonnaise, milk and sugar. Stir in the onions, garlic, salt and pepper. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 33 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 235mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
SALAD WITH CREAM DRESSING
The inspiration for this salad that my wife prepares occasionally at home comes from the area of France where I was raised, near Lyon. It is always better done at home; the dressing lends itself to individual rather than high-volume preparation, and the delicacy required to properly clean and thoroughly dry the greens without bruising them is more easily achieved in the home kitchen. The salad should be cool but not ice cold, and should be tossed at the last minute, just before serving, especially if Boston or red-tipped leaf lettuce is used.
Provided by Jacques Pepin
Categories easy, quick, condiments, salads and dressings
Time 10m
Yield Six servings
Number Of Ingredients 4
Steps:
- Remove and discard any damaged outer lettuce leaves and tear the lettuce into two-inch pieces. Wash in a sink full of cool water, lifting the lettuce from the water and placing it in a salad dryer. Dry thoroughly. You should have about eight cups of greens.
- For the dressing, place the vinegar, pepper, salt and cream in a salad bowl and mix together with a spoon, preferably wooden.
- At serving time, toss the greens with the dressing and serve immediately.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 41 milligrams, Sugar 0 grams
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- Peel and halve the eggs, remove the yolks and set the whites to one side. Juice the half lemon. Put the egg yolks, mustard, sugar and white wine vinegar into a mini blender or high-sided bowl.
- Add about half the cream. Blend slowly, adding more cream as you go. Because of the acidity and speed of the blender, the salad cream will suddenly thicken. Pulse gently, a little at a time, until you have the perfect consistency.
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