Auntie Margaret’s salad dressing
The summer season is about to start at Chateau du Chiron, the lettuce is growing in the vegetable garden and the sun is shining so it’s time to start thinking about summery dishes, salads and what better way to start than with just a very simple salad dressing that can be tossed into anything.
My Great Auntie Margaret’s salad dressing is a firm family favourite. I’m not sure of its origin as it’s always been called ‘Auntie Margaret’s salad dressing’ but it’s easy to make and is more like a salad cream than a dressing but 100% better than the bottle bought variety I can assure you.
I would say this can be stored in the fridge for a week as it contains milk and an egg but don’t worry any pregnant people the egg is cooked so it’s fine.
- 1 tablespoon of English mustard powder
- 3 tablespoons of white granulated sugar
- a pinch of salt
- 9 tablespoons of semi skimmed milk
- 7 tablespoons of white wine vinegar
- 1 beaten egg
In a small pan mix together the mustard powder, sugar, salt and egg then over a low heat gradually add the milk and vinegar and bring to a boil whisking constantly. Remove from the heat and chill. This really couldn’t be any easier and is great to keep in the fridge in either an old jam jar or bottle.