News9 mins ago
Salad cream equivalent
11 Answers
I know nothing tastes as good as Heinz salad cream, but what would be the nearest substitute in flavour and (?) texture, when mixed through a salad? Definitely not mayo on its own.
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For more on marking an answer as the "Best Answer", please visit our FAQ.I haven't tasted Miracle whip chazza, is it anything like mayo? Maybe I should buy a jar to taste, then see if I can adjust to get the flavour near to Heinz. What do you think? I'm trying to give a particular recipe to an American beejaybee, so that is why I need to get a taste as near to salad cream as poss.
Thanks for your input. :O)
Thanks for your input. :O)
-- answer removed --
http://www.thefoody.com/mrsbsoups/saladcream1. html recipe to make your own salad cream - not mayo - from Mrs Beeton, bless her.
Or try this: 2 - 4 eggs or yolks only
500ml vinegar
1 cup cream (ordinary or sour)
1/2 cup sugar
1 tblsp mustard
1 tsp pepper
2 tsp salt
1/2 cup flour or cornflour
Beat eggs well, add vinegar, stir in sugar, flour and seasonings. Cook until thick, then add cream. Allow to cool. Very good with potato salad, use in coleslaw, etc.
Or try this: 2 - 4 eggs or yolks only
500ml vinegar
1 cup cream (ordinary or sour)
1/2 cup sugar
1 tblsp mustard
1 tsp pepper
2 tsp salt
1/2 cup flour or cornflour
Beat eggs well, add vinegar, stir in sugar, flour and seasonings. Cook until thick, then add cream. Allow to cool. Very good with potato salad, use in coleslaw, etc.
Hi JP - worth trying and see how you get on with the home-made, if only as a trial.
Vary the amount of sugar - there is quite a lot in the above, but as a US recipe, it could be just a cultural thing - reduce til you get the balance you like - same with the eggs - the whites will give a lighter finish, but a heavier style may be preferred which you'll get with the yolks alone. If you want to bump up the colour, add a very little saffron, soaked in milk.
Watch out for the amount of cornflour too, by the way - Half a cup of that is not the same as half a cup of regular flour . ..
Enjoy!
Vary the amount of sugar - there is quite a lot in the above, but as a US recipe, it could be just a cultural thing - reduce til you get the balance you like - same with the eggs - the whites will give a lighter finish, but a heavier style may be preferred which you'll get with the yolks alone. If you want to bump up the colour, add a very little saffron, soaked in milk.
Watch out for the amount of cornflour too, by the way - Half a cup of that is not the same as half a cup of regular flour . ..
Enjoy!
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