John Myers
Ingredients for 1 servings:
- 300 ml beef or veal stock
- 300 ml oil (sunflower oil)
- 200 ml cream
- 100 ml milk
- 80 ml vinegar (Swiss herb vinegar, Kressi)
- 50 ml vinegar (salad vinegar)
- 2 ½ tbsp mayonnaise
- 2 egg yolks
- 1 tsp mustard, medium hot
- 1 tsp, levelled sugar
- 2 tsp, heaped aromatic
- 1 tsp, leveled garlic granules
- 1 tsp, leveled onion granules
- 1 lemon(s), juice, freshly squeezed
- 1 tsp salt
Instructions
Working time approx. 5 minutes; Total time approx. 5 minutes
Like in Switzerland!
Even as a child, I was crazy about the salad dressing served in some Swiss restaurants. Since then, I’ve been searching for a recipe for this dressing. I’ve tried many things, but unfortunately, the right one never came up. During my research, it became clear that I wasn’t the only one looking for the recipe for “Swiss salad dressing.” So I kept tinkering and finally developed this recipe. It’s very simple to prepare: Place all the ingredients in a mixing bowl (the order doesn’t matter) and mix with a hand mixer or a hand blender until a creamy sauce forms. The dressing goes best with fresh lettuce, and as long as the ingredients are fresh, it will keep in the refrigerator for up to a week. The recipe yields about 1.2 liters.
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