Cream Salad Dressing
Comments: Excellent served over any fresh green leaf lettuce.
This salad dressing will keep for quite a while, refrigerated into the coldest part of a refrigerator.
Servings: 4 cups [1 L]
IngredientsPreparation
  • 2 hard-boiled eggs
  • 1/4 teaspoon [1 mL] red pepper or more, to taste
  • 1/4 teaspoon [1 mL] paprika
  • 1/2 teaspoon [2.5 mL] mustard
  • 2 tablespoons [30 mL] lemon juice
  • 2 tablespoons [30 mL] vinegar
  • 2 cups [500 mL] heavy cream
  • 2 tablespoons [30 g] sugar or more, to taste
  • Mix together hard-boiled egg yolks, red pepper, paprika and mustard; reserve.
  • Really finely chop hard-boiled egg whites; reserve.
  • Slowly pour lemon juice and vinegar into cream.
  • Mix in sugar.
  • Mix into reserved egg yolks mixture.
  • Mix in reserved finely chopped egg whites.