This tasty dressing is great on salads, or it can be turned into a seafood sauce by adding a few simple ingredients. It is also a good substitution for salad cream in sandwiches and the like. You will love this.
2 people made this
2 teaspoons mustard powder or seeds
4 tablespoons white vinegar
3 tablespoons cornflour
250ml boiling water
4 egg yolks
2 tablespoons sugar
1 teaspoon salt
1 tablespoon white vinegar
750ml oil (or your preferred oil)
4 tablespoons white or dark balsamic vinegar (I like dark)
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:4min › Ready in:4min
Boil the first lot of ingredients – the mustard seeds, white vinegar, cornflour and boiling water - in a saucepan on the hob, stirring till thick, then take off the heat.
In blender mix together the second lot of ingredients – the egg yolks, sugar, salt and vinegar.
Then slowly add the first lot of ingredients to the second in the blender, in a thin stream while blender is running. Note: the first lot of ingredients doesn't have to be cooled down for any longer than it takes to process the second lot of ingredients.
When they are all blended together, drizzle in the oil and vinegar, then blend well.