A super delicious salad cream that I like to make when I want a decadent salad. A good cream that doesn’t come from a shop. Ideal as well with salmon.
For further salad recipes click here.
If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.
Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
- 200 g rapeseed oil
- 2 bunches of dill, without stems
- 15 g of sugar
- 20 g white wine vinegar
- 20 g lemon juice
- 25 g Dijon mustard
- 30 g sweet mustard
- 1 egg yolk
- ½ tsp salt
- ¼ tsp pepper
Place a jug on the lid of the mixing bowl, weigh in rapeseed oil and set aside.
Put the dill in the mixing bowl, chop for 5 seconds / level 8, then fill into another bowl.
Add sugar, white wine vinegar, lemon juice, Dijon mustard, sweet mustard, egg yolk, salt and pepper to the mixing bowl and stir for 5 seconds / level 4.
Switch the Thermomix to level 3 and at the same time pour the oil slowly onto the mixing bowl lid so that it drips past the measuring cup onto the running blade.
Add dill and stir in for 8 seconds / counterclockwise / level 3.
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