Welcome Guest

Sauces for Summer Eating




This first sauce goes really well with poached salmon - or you could buy the salmon I guess!...just joking.  It is one my Nan used to make, she passed it on to the family.  We all make it, but it differs slightly as we each alter the  proportions to suit our taste.



Nan's Salad  Dressing      
 
3 large eggs 
¼ pt vinegar 
¼ pt milk 
1 tbspn sugar     
1 tspn mustard powder 
ground black pepper



Beat the sugar, eggs and mustard powder together with the vinegar - until the sugar is dissolved and the eggs are well incorporated.  Heat the milk in a pan until nearly boiling and then pour into the egg/vinegar mix, stirring continuously.  Return it all to the pan and put back over the heat, stirring until it thickens enough to coat the back of the spoon. 
Take  off the heat and let cool.                     
 

 Vinaigrette
 
4 tbspn oil
2 tbspn tarragon vinegar
½ tspn each of finelychopped gherkin, shallot &
parsley
salt & pepper
  
Mix together the chopped ingredients and season them well. Next whisk together the oil and vinegar to make sure they are well blended.  Now add the chopped
and seasoned ingredients and it is
ready to use.




Carefully remove the solid yolks from the hardboiled eggs, press them through a sieve with a spoon.  Work
them until quite smooth, gradually adding the vinegar.  When the mix is creamy add the grated horseradish,
sugar, salt and the cream.  Blend the
ingredients well and serve.
 Horseradish Sauce

¼ pt wine vinegar
2 boiled eggs
1oz grated horseradish
½ tspn salt
1 tspn sugar
1 tbspn cream