Summary

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

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Instructions

1. 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.