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Salad cream

updated

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Ingredients for 1 servings:

  • 3 m.-sized eggs
  • 2 tbsp lemon juice or white wine vinegar
  • 200 g crème fraîche
  • salt and pepper
  • Mixed herbs, to taste, chopped
  • n. B. water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Boil the eggs for about 10 minutes, then rinse and peel. Remove the yolks. Finely dice the egg whites and sprinkle over the salad. Whisk the egg yolks with all the other ingredients until smooth, either in a food processor or with a whisk. If the cream is too thick, add a few tablespoons of water.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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