Salad Cream

Melt the butter and stir in the flour and gently cook for 1 minute. Remove from the heat and mix in the egg yolks to a smooth paste. Gradually add the milk stirring all the time. Return to the heat, keep stirring and simmer for 1 minute. Allow to cool, add the vinegar and seasonings.


Keep covered and refrigerated until required. Keeps for 2-3 days in the refrigerator.


Makes 300 ml (½ pint)