Cooked Salad Dressing Recipe 1

Wednesday, January 7, 2009

The egg yolks 2
2 tablespoons vinegar or1 / 2 teaspoon salt
Lemon juice
1 / 2 teaspoon sugar
The beaten egg white 1 sec
1 / 4 teaspoon mustard
2 tablespoons butter
1 / 4 teaspoon paprika
1 / 3 cup double cream

  1. Beat the egg yolks very light, add seasonings and stir and acidic, while the kitchen hot water until a thick, white to the mixture and return the dish with hot water (remove the beating dry white), while the two are folded together, continue cooking until everything is hot, then beat in butter, a little at a time, and set aside to cool.
  2. If you're ready for the cream.
  3. Remove sauce from heat and add the butter.
  4. Use instead of mayonnaise.
  5. If, for use with sour lemon juice to fruit.

  • Shelf-life: 1 Days
  • Cooking time: 15min
  • Servings: 4
  • Difficulty Level: Moderate
  • Type: Egg


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