Spiced salad cream
By Tom Kerridge
A different take on a nostalgic condiment, Tom adds curry powder to recreate the retro flavours of Coronation sauce
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Prep:5 mins
Cook:10 mins
- Easy
Nutrition per serving
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kcal 84
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fat 6g
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saturates 3g
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carbs 6g
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sugars 5g
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fibre 0g
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protein 1g
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salt 0.1g
Ingredients
- 1 egg
- 40ml white wine vinegar
- squeeze of lemon juice
- ½ tbsp medium curry powder
- ½ tbsp plain flour
- 2 tbsp sugar
- ½ tbsp English mustard powder
- pinch cayenne pepper
- 75ml double cream
Method
Add all the ingredients except the cream to a heatproof bowl with a pinch of salt, then place over a pan of simmering water. Whisk until the mixture becomes thick, then remove from the heat and leave to cool.
In another bowl, whisk the cream until soft peaks form. Once the mixture has cooled, fold the cream in, then pour the salad cream into a container and chill until needed.
