Homemade Salad Cream
Servings: 10 servings
Calories: 60kcal
An easy recipe to make your own salad cream dressing.
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Ingredients
- 4 hard boiled egg yolks
- 100 ml cream heavy (USA)/ double (UK)
- 1 teaspoon Dijon mustard
- 3 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- ½ teaspoon white pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
Instructions
- In a medium bowl, mash the egg yolks with a knife.
- Add a couple of tablespoons of the cream and mix into a smooth paste.
- Add the mustard and remaining cream and mix.
- Add the white wine vinegar, lemon juice, salt, pepper and cayenne pepper and mix until smooth.
- Taste and adjust for own preference. If you want it sweeter add low carb sweetener.
Notes
1 serving is about 2 tablespoons of dressing
Store in an airtight jar in the fridge for 3-4 days.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 60kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Fiber: 1g