Thread: Decadent Salad Dressing

that sounds wonderful, thanks for posting, Lee
"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.
>
>
>

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

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.
>
>
>

"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

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

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

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

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

"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.
>>
>>
>>
>