Salad Cream

Ingredients

• Butter – 15g (½ oz)
• Plain flour – 1 heaped tbsp
• Hard boiled egg yolks – 2, sieved
• Milk – 300 ml (½ pint)
• Malt vinegar – 1 tbsp
• Salt and white pepper – pinch
• Mustard powder – ½ tsp

Directions

Melt the butter and stir in the flour and gently cook for 1 minute. Remove from the heat and mix in the egg yolks to a smooth paste. Gradually add the milk stirring all the time. Return to the heat, keep stirring and simmer for 1 minute. Allow to cool, add the vinegar and seasonings.

Keep covered and refrigerated until required. Keeps for 2-3 days in the refrigerator.

Makes 300 ml (½ pint)