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Creamy Salad Dressing

What you need: 

3 teaspoon flour
1/4 teaspoon pepper
1 teaspoon dry mustard powder
10g egg substitute (I used Ener-G Egg Replacer)
1/2 tablespoon olive oil
2 tablespoon sugar or granulated sweetener
1/2 pint soya milk
40 ml soya milk
1/4 pint vinegar (white)

What you do: 

Mix flour, egg replacer, salt, pepper and sugar together, stir in oil, then stir in milk. Very very slowly mix in vinegar, bring to boil the simmer for a few minutes stirring continuously. Leave to cool then bottle in sterilized jar or bottle. It will keep in fridge for about a week but needs a good shake if left at all before use. Tastes just like the real thing! I use gluten free flour as I am a celiac.

Preparation Time: 
4 minutes
Cooking Time: 
Servings: 
3

SO HOW'D IT GO?

hmmm well i was only intent on finding that certain flavour, but i should think maybe thoroughly mixing in a little more oil or milk or even water once it is cool would probably make it more of a pouring consistancy, ive always just spread it on sandwiches or mixed it in with salad. let me know if that works  ;D

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Nice flavour but didn't like the texture. Mine turned out a bit jelly-like when it cooled. Couldn't pour it; more like "one lump or two?" Any suggestions?  Since going Vegan, finding a good salad cream sub has turned into my own personal holy grail! ??? ???

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tastes just like heinz salad cream, without the nasty corporate aftertaste or the eggs ;)

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