Salad Sauce "North German"

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	2 d 30 mins
Course	Salad
Cuisine	European
Servings (Default: 10)

Ingredients

Instructions

Make a brew from 250 ml of water, 30 ml of vinegar essence (25%), 125 g of chopped onions, 25 g of salt, 125 g of sugar, 5 white peppercorns, which must then steep for 2 days in the refrigerator. This brew can be kept as good as forever.
Then bring 36 g of cake glaze to the boil with 500 ml of water and allow to cool. Put the finished cake icing with the brew and 2 eggs in the mixer and whip on the highest level with 500 ml of oil.
In my experience, it really works best with Livio. I don`t know why, but give it a try! Almost tastes better to us than the Sylt fresh salad!
And don`t be surprised about the cake topping. It`s just carrageenan. A binder that is often found in molecular cooking.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.