Katie Stewart

Home-Made Salad Cream

Preparation info

  • Makes

    6 dl

    • Difficulty

      Easy

Appears in

top 1000The Times Calendar Cookbook

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Make up salad cream as you require it. This quantity will fill two 3-dl ½ pint) bottles. Store in a cool place or in the refrigerator.

Ingredients

  • 25 g/1 oz plain flour
  • 4 level teaspoons dry mustard

Method

Measure the flour, mustard, sugar and salt into a saucepan and mix together. Gradually stir in the milk and whisk well to make sure there arc no lumps.

Place the pan over the heat and bring slowly to the boil, stirring all the time. As the mixture begins to thicken in the pan, remove from the heat and beat very thoroughly – this helps to make a smooth mixture.

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