From billyzonex-traffic@yahoo.com Wed Jul 12 12:07:46 2006 Date: Mon, 10 Jul 2006 16:55:07 +0100 From: Robin McInnes Newsgroups: uk.food+drink.misc Subject: Unsolicited Recipe: 'Salad Cream' As it's the 'summer lull', I thought I'd share this recipe for home-made salad cream. (I'm not sure if that is a Heinz trademark, but as it's made of cream and we use it on salads we call it salad cream!) It may indeed be a common recipe known to all, but I've never seen it anywhere. Whatever, it is tastier than mayonnaise but absolutely nothing like the Heinz stuff at all. It is very more-ish and is wonderful on salads or as a sandwich enhancer. It's so nice I sometimes even make butties of it on it's own... It is easy enough to make, but it does need a long while to cook. With the stuff that's in it, it's certainly not a 'healthy option' though. ------------------------------------------------------------- Home-made 'Salad Cream' recipe Ingredients 115g Butter 115g Sugar 30g English Mustard Powder 2 Eggs 10g Salt 125ml Vinegar 568ml (1 pint) Double Cream You will require a decent sized cooking vessel that can be placed in a pan of boiling water for the cooking process. I use a thick earthenware 2.5 litre biscuit barrel, which is ideal. Method Place the cooking vessel into the pan of water, and bring the water to the boil. Melt the butter and sugar in the cooking vessel. Place the mustard powder & salt in a separate mixing bowl and then add the eggs gradually, stirring to make a cream. Add the vinegar to the mixture and whisk it up. (It doesn't matter if there are lumps in the mixture at this stage; they should disappear whilst cooking.) When the butter and sugar have melted, add all the stuff from the mixing bowl, and then add the cream and stir it all up. Keep the water in the pan on the boil, with the cooking vessel in it, for 2 to 2.5 hours, stirring it occasionally. The water in the pan will require topping up a few times during the cooking. _Do not let it boil dry_. (Top it up with boiling water from the kettle, of course.) After cooking transfer to a Tupperware container to cool, then put the lid on and chill it in the fridge. When it's chilled it should be quite thick. It should keep for up to three weeks or so, if it isn't all gone before then. Cheers, Robin McInnes Cheshire, UK -Si non confectus, non reficiat-