Mrs Wiseheart’s salad dressing
- 1/4 cup white or white wine vinegar
- 1 egg
- 2 Scant tablespoons sugar
- 2 teaspoons flour
- 1 heaped teaspoon mustard powder ((or ready made Hot English or milder Dijon))
- 30g butter, cut into three pieces
This dressing is in the 'salad cream' style – like a lighter version of a bearnaise sauce. It is delicious drizzled over cos lettuce or steamed asparagus.
NOTE: As the dressing contains egg, it should be refrigerated quite quickly after cooking. Store it in the fridge and use it within a few days. It's best made using a mixing bowl placed on top of a saucepan half-filled with simmering water, or in a double boiler. It seems like a bit of a fuss to make, but is actually quite simple, and more forgiving than a mayonnaise. It's a nice change from French-style dressings and you can adjust the sugar/mustard/salt ratio to taste, or use a herb vinegar – tarragon vinegar would work well.
|Mix the vinegar with 1 cup of cold water in a jug or bowl. Whisk the egg in a separate bowl until frothy then whisk in the vinegar mixture a little at a time.|
|Half fill a saucepan with water and bring to a simmer over medium heat. Meanwhile, put the sugar, flour, mustard powder and 1 heaped teaspoon of salt into a mixing bowl that is big enough to sit over the saucepan, or use a double boiler. Add the vinegar and egg mixture to the dry ingredients and mix well. |
Place the bowl over the saucepan, ensuring it is stable, and whisk until the mixture starts to thicken. Add the butter one piece at a time and whisk until it melts and is fully incorporated into the dressing. Stir until the mixture thickens enough to coat the back of a spoon. Remove the bowl from the heat and pour the dressing into a small jug or bowl to cool slightly (about 10–15 minutes). Cover the surface of the dressing with plastic wrap and refrigerate until required.
|Cook's tip – the technique of whisking the ingredients in a double boiler should minimise the risk of the egg curdling; however, a note on the original recipe says, 'If any sign of curdling, beat well with rotary beater (whisk) when off the heat. Add small lump of butter, & beat till smooth'.|