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
Print Recipe
Pin Recipe Instructions
- 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.
- The sauce can be varied as desired with various ingredients, e.g., with balsamic vinegar, berry juice (elderberry, blackcurrant, etc.) or similar.
- 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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