Spiced salad cream
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
A different take on a nostalgic condiment, Tom adds curry powder to recreate the retro flavours of Coronation sauce
| Nutrient | Unit |
|---|---|
| kcal | 84 |
| fat | 6g |
| saturates | 3g |
| carbs | 6g |
| sugars | 5g |
| fibre | 0g |
| protein | 1g |
| salt | 0.1g |
Ingredients
- 1 egg
- 40ml white wine vinegar
- squeeze of lemon juice
- ½ tbsp medium curry powder
- ½ tbsp plain flour
- 2 tbsp sugar
- ½ tbsp English mustard powder
- pinch cayenne pepper
- 75ml double cream
Method
- STEP 1
Add all the ingredients except the cream to a heatproof bowl with a pinch of salt, then place over a pan of simmering water. Whisk until the mixture becomes thick, then remove from the heat and leave to cool.
- STEP 2
In another bowl, whisk the cream until soft peaks form. Once the mixture has cooled, fold the cream in, then pour the salad cream into a container and chill until needed.
Goes well with
Recipe from Good Food magazine, May 2016
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