French cream salad dressing
Smakota (Smakotainfo.com) brings to your attention a delicate French cream salad dressing.
This creamy sauce will decorate and ennoble almost any salad. You can add this sauce to both green leafy and vegetable salads with the addition of meat, fish and seafood. We hope you like it!
Recipe for cooking French cream sauce for salads
- shallots – 1 piece.
- mustard (Dijon) – 1 tsp.
- vinegar (white balsamic or table vinegar) – 100 g (can be replaced with lemon juice).
- oil (sunflower or linseed) – 150 g.
- cream (not sour, 25-30%) – 1-2 tbsp.
- salt – to taste.
- spices (dry salad herbs) – 1 tsp.
- white pepper – to taste.
Spice “dry salad herbs” for salads – parsley, dill, celery, thyme, marjoram, basil.
Mix salad herbs, salt, pepper, vinegar and oil well. It is better to use a little salt and pepper, so that it would be possible to add to taste during further cooking.
Chop the shallot very finely and add to the sauce. Add mustard and mix well.
Add cream and mix well with a whisk until smooth. If necessary, add salt and pepper to taste.
The sauce is ready. Dress the salads and serve immediately.
The finished sauce can be stored in the refrigerator for up to 1-2 hours. Mix before use.
