Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 300 ml beef stock or veal stock
- 300 ml oil, (sunflower oil)
- 200 ml cream
- 100 ml milk
- 80 ml vinegar, (Swiss herb vinegar, Kressi)
- 50 ml vinegar, (salad vinegar Salata)
- 2 ½ tablespoon mayonnaise
- 2 egg yolks
- 1 teaspoon mustard, medium hot
- 1 teaspoon, leveled sugar
- 2 teaspoon, heaped aromatic
- 1 teaspoon, leveled garlic granulate
- 1 teaspoon, leveled onion granules
- 1 lemon (s), juice it, freshly squeezed
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Even as a child, I was crazy about the salad dressings that are available in some Swiss restaurants. Since then, I`ve been looking for a recipe for this sauce. I`ve tried a lot, but unfortunately I never found the right recipe. During my research, however, it became clear that I am not the only one looking for the recipe for the Swiss Salad Sauce. So I kept tinkering and finally came up with this recipe. The preparation is very simple: put all the ingredients in a mixing bowl (the order does not matter) and mix with a hand mixer or a magic wand until a creamy sauce is obtained. The dressing goes best with fresh lettuce and, provided the ingredients are fresh, it can be kept in the refrigerator for up to a week. The recipe makes about 1.2 liters.
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