Salad Sauce for Larger Quantities

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine European
Servings (Default: 10)

Ingredients

  • 1 egg (s)
  • 250 ml vinegar (wine-brandy-vinegar or similar)
  • 50 ml water
  • 1 tablespoon mustard
  • 1 tablespoon, leveled wort
  • 0.5 ½ tablespoon, leveled salt
  • 1 pinch (s) pepper
  • nutmeg
  • curry
  • 4 drops Worcestershire sauce
  • 500 ml oil
Salad Sauce for Larger Quantities
Salad Sauce for Larger Quantities

Instructions

  1. Mix all ingredients except the oil in a blender. Allow the oil to run in and emulsify at the highest level for 2 minutes. Makes a good liter of volume. Will keep in the refrigerator for several months. I then add fresh herbs to serve.
  2. The sauce can be varied as desired with various ingredients, e.g., with balsamic vinegar, berry juice (elderberry, blackcurrant, etc.) or similar.
  3. This is my standard sauce, which I always make in this quantity and keep in stock - you can easily make large quantities using this recipe for larger occasions. If you have problems with the raw egg, you can boil it and use it boiled.

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