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Thread: Decadent Salad Dressing

  1. #1
    Cheri Guest

    Default Decadent Salad Dressing


    I got this out of the newspaper and tried it yesterday on a spinach salad.
    It's really good, but I left the sugar out for personal preference.

    Decadent Salad Dressing

    2 hard cooked eggs, mashed with a fork while still warm
    1/2 tsp salt
    1 1/2 tsp sugar
    1 TBS coarsely ground black pepper
    1 clove garlic, crushed
    1/2 cup virgin olive oil
    1 TBS Dijon mustard
    5 TBS heavy cream
    1/4 cup red wine vinegar

    Instructions:

    One at a time and in order, thoroughly blend all other ingredients into
    mashed eggs. Do not substitute. When blended, whisk until very smooth. Makes
    1 3/4 cups.




  2. #2
    Storrmmee Guest

    Default Re: Decadent Salad Dressing

    that sounds wonderful, thanks for posting, Lee
    "Cheri" <[email protected]> wrote in message
    news:i[email protected]..
    >
    > I got this out of the newspaper and tried it yesterday on a spinach salad.
    > It's really good, but I left the sugar out for personal preference.
    >
    > Decadent Salad Dressing
    >
    > 2 hard cooked eggs, mashed with a fork while still warm
    > 1/2 tsp salt
    > 1 1/2 tsp sugar
    > 1 TBS coarsely ground black pepper
    > 1 clove garlic, crushed
    > 1/2 cup virgin olive oil
    > 1 TBS Dijon mustard
    > 5 TBS heavy cream
    > 1/4 cup red wine vinegar
    >
    > Instructions:
    >
    > One at a time and in order, thoroughly blend all other ingredients into
    > mashed eggs. Do not substitute. When blended, whisk until very smooth.
    > Makes 1 3/4 cups.
    >
    >
    >




  3. #3
    Susan Guest

    Default Re: Decadent Salad Dressing

    x-no-archive: yes

    On 5/6/2011 3:02 PM, Cheri wrote:
    >
    > I got this out of the newspaper and tried it yesterday on a spinach
    > salad. It's really good, but I left the sugar out for personal preference.
    >
    > Decadent Salad Dressing
    >
    > 2 hard cooked eggs, mashed with a fork while still warm
    > 1/2 tsp salt
    > 1 1/2 tsp sugar
    > 1 TBS coarsely ground black pepper
    > 1 clove garlic, crushed
    > 1/2 cup virgin olive oil
    > 1 TBS Dijon mustard
    > 5 TBS heavy cream
    > 1/4 cup red wine vinegar
    >
    > Instructions:
    >
    > One at a time and in order, thoroughly blend all other ingredients into
    > mashed eggs. Do not substitute. When blended, whisk until very smooth.
    > Makes 1 3/4 cups.
    >
    >
    >


    WOW, that sounds GOOD! Except for that load of sugar, but YUM.

    Thanks!

    Susan

  4. #4
    Ozgirl Guest

    Default Re: Decadent Salad Dressing

    When you say whisk, do you mean with a hand whisker? I'm a bit confused
    as to whether it is blended using a stick blender etc or not. I can't
    see cooked eggs becoming smooth without a blender. Like you, I also
    can't see that it would need sugar or even sweetener.

    "Cheri" <[email protected]> wrote in message
    news:[email protected]..
    >
    > I got this out of the newspaper and tried it yesterday on a spinach
    > salad. It's really good, but I left the sugar out for personal
    > preference.
    >
    > Decadent Salad Dressing
    >
    > 2 hard cooked eggs, mashed with a fork while still warm
    > 1/2 tsp salt
    > 1 1/2 tsp sugar
    > 1 TBS coarsely ground black pepper
    > 1 clove garlic, crushed
    > 1/2 cup virgin olive oil
    > 1 TBS Dijon mustard
    > 5 TBS heavy cream
    > 1/4 cup red wine vinegar
    >
    > Instructions:
    >
    > One at a time and in order, thoroughly blend all other ingredients
    > into mashed eggs. Do not substitute. When blended, whisk until very
    > smooth. Makes 1 3/4 cups.
    >
    >
    >


  5. #5
    Cheri Guest

    Default Re: Decadent Salad Dressing

    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    > When you say whisk, do you mean with a hand whisker? I'm a bit confused as
    > to whether it is blended using a stick blender etc or not. I can't see
    > cooked eggs becoming smooth without a blender. Like you, I also can't see
    > that it would need sugar or even sweetener.


    The recipe says whisk, but I did use my stick blender. I don't like to whisk
    if I don't have to since I have painful wrists at times.

    Cheri


  6. #6
    Peppermint Patootie Guest

    Default Re: Decadent Salad Dressing

    In article <[email protected]>,
    Susan <[email protected]> wrote:

    > x-no-archive: yes
    >
    > On 5/6/2011 3:02 PM, Cheri wrote:
    > >
    > > I got this out of the newspaper and tried it yesterday on a spinach
    > > salad. It's really good, but I left the sugar out for personal preference.
    > >
    > > Decadent Salad Dressing
    > >
    > > 2 hard cooked eggs, mashed with a fork while still warm
    > > 1/2 tsp salt
    > > 1 1/2 tsp sugar
    > > 1 TBS coarsely ground black pepper
    > > 1 clove garlic, crushed
    > > 1/2 cup virgin olive oil
    > > 1 TBS Dijon mustard
    > > 5 TBS heavy cream
    > > 1/4 cup red wine vinegar
    > >
    > > Instructions:
    > >
    > > One at a time and in order, thoroughly blend all other ingredients into
    > > mashed eggs. Do not substitute. When blended, whisk until very smooth.
    > > Makes 1 3/4 cups.
    > >
    > >
    > >

    >
    > WOW, that sounds GOOD! Except for that load of sugar, but YUM.
    >
    > Thanks!
    >
    > Susan


    Maybe I'm just loose in my control, but 1.5 teaspoons of sugar doesn't
    seem like a whole lot to me. Wouldn't be missed, either.

    Priscilla
    --
    "What you fail to understand is that criticising established authority by means
    of argument and evidence is a crucial aspect of how science works."
    - Chris Malcolm

  7. #7
    Susan Guest

    Default Re: Decadent Salad Dressing

    x-no-archive: yes

    On 5/9/2011 3:46 PM, Peppermint Patootie wrote:

    > Maybe I'm just loose in my control, but 1.5 teaspoons of sugar doesn't
    > seem like a whole lot to me. Wouldn't be missed, either.
    >


    It's only 6 gms of carbs for the recipe, Priscilla, but it would taste
    like candy to me, and I just don't like the taste. But shared, I can't
    imagine it would be a big deal bg wise.

    Susan


  8. #8
    Ozgirl Guest

    Default Re: Decadent Salad Dressing

    Not a lot at all. If I liked sweet vinaigrettes a lot I would keep the
    sugar in. The sweet vinaigrette I do like is a raspberry one but haven't
    made it at home, only had it in restaurants.

    "Peppermint Patootie" <[email protected]> wrote in message
    news[email protected]..
    > In article <[email protected]>,
    > Susan <[email protected]> wrote:
    >
    >> x-no-archive: yes
    >>
    >> On 5/6/2011 3:02 PM, Cheri wrote:
    >> >
    >> > I got this out of the newspaper and tried it yesterday on a spinach
    >> > salad. It's really good, but I left the sugar out for personal
    >> > preference.
    >> >
    >> > Decadent Salad Dressing
    >> >
    >> > 2 hard cooked eggs, mashed with a fork while still warm
    >> > 1/2 tsp salt
    >> > 1 1/2 tsp sugar
    >> > 1 TBS coarsely ground black pepper
    >> > 1 clove garlic, crushed
    >> > 1/2 cup virgin olive oil
    >> > 1 TBS Dijon mustard
    >> > 5 TBS heavy cream
    >> > 1/4 cup red wine vinegar
    >> >
    >> > Instructions:
    >> >
    >> > One at a time and in order, thoroughly blend all other ingredients
    >> > into
    >> > mashed eggs. Do not substitute. When blended, whisk until very
    >> > smooth.
    >> > Makes 1 3/4 cups.
    >> >
    >> >
    >> >

    >>
    >> WOW, that sounds GOOD! Except for that load of sugar, but YUM.
    >>
    >> Thanks!
    >>
    >> Susan

    >
    > Maybe I'm just loose in my control, but 1.5 teaspoons of sugar doesn't
    > seem like a whole lot to me. Wouldn't be missed, either.
    >
    > Priscilla
    > --
    > "What you fail to understand is that criticising established authority
    > by means
    > of argument and evidence is a crucial aspect of how science works."
    > - Chris
    > Malcolm



  9. #9
    Peppermint Patootie Guest

    Default Re: Decadent Salad Dressing

    In article <[email protected]>,
    Susan <[email protected]> wrote:

    > x-no-archive: yes
    >
    > On 5/9/2011 3:46 PM, Peppermint Patootie wrote:
    >
    > > Maybe I'm just loose in my control, but 1.5 teaspoons of sugar doesn't
    > > seem like a whole lot to me. Wouldn't be missed, either.
    > >

    >
    > It's only 6 gms of carbs for the recipe, Priscilla, but it would taste
    > like candy to me, and I just don't like the taste. But shared, I can't
    > imagine it would be a big deal bg wise.
    >
    > Susan


    *nods*

    PP
    --
    "What you fail to understand is that criticising established authority by means
    of argument and evidence is a crucial aspect of how science works."
    - Chris Malcolm

  10. #10
    Ellen K. Guest

    Default Re: Decadent Salad Dressing


    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    > When you say whisk, do you mean with a hand whisker? I'm a bit confused as
    > to whether it is blended using a stick blender etc or not. I can't see
    > cooked eggs becoming smooth without a blender. Like you, I also can't see
    > that it would need sugar or even sweetener.
    >


    At Passover I make my own sort-of-mayonnaise -> one raw egg yolk, one
    hardboiled egg yolk, lemon juice, salt, olive oil, mash the first four
    ingredients until smooth in a small glass bowl using a plastic fork, then
    keep mashing while adding the olive oil v-e-r-y s-l-o-w-l-y. Zero
    problem mashing the cooked yolk into the rest.

    > "Cheri" <[email protected]> wrote in message
    > news:[email protected]..
    >>
    >> I got this out of the newspaper and tried it yesterday on a spinach
    >> salad. It's really good, but I left the sugar out for personal
    >> preference.
    >>
    >> Decadent Salad Dressing
    >>
    >> 2 hard cooked eggs, mashed with a fork while still warm
    >> 1/2 tsp salt
    >> 1 1/2 tsp sugar
    >> 1 TBS coarsely ground black pepper
    >> 1 clove garlic, crushed
    >> 1/2 cup virgin olive oil
    >> 1 TBS Dijon mustard
    >> 5 TBS heavy cream
    >> 1/4 cup red wine vinegar
    >>
    >> Instructions:
    >>
    >> One at a time and in order, thoroughly blend all other ingredients into
    >> mashed eggs. Do not substitute. When blended, whisk until very smooth.
    >> Makes 1 3/4 cups.
    >>
    >>
    >>

    >



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