This is adapted from Eliza Acton’s recipe for English Salad Sauce, written in the 1840s. While hers used double cream, the recipe below uses eight per cent fat fromage frais. The vote from the team when we were testing this is that it’s every bit as good as the original.
|3 large eggs|
|2 pinches cayenne pepper|
|5 fl oz (150 ml) 8 per cent fat fromage frais|
|4 teaspoons white wine vinegar|
|Nutritional information:Per serving: 65 kcal, Fat 3.7 g, Saturates 1.1 g, Protein 6.1 g, Carbohydrate 1.8 g.|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from How to Cook Book Three.
First, place the eggs in a saucepan and cover completely with plenty of cold water. Bring the water up to simmering point and give them exactly 9 minutes from the time it starts boiling. Then cool them under cold, running water to stop them cooking any further. Now peel away the shells, cut the eggs in half and place the yolks only in a mixing bowl.
Add a tablespoon of cold water and pound the yolks to a smooth paste with a wooden spoon. Then add the cayenne pepper and ¼ teaspoon salt, and stir in the fromage frais, bit by bit, mixing it smoothly as you go. When it’s all in, add the vinegar, check the seasoning and add more if it needs it. If you think the mixture’s far too runny at this stage, don’t worry. Cover the bowl and leave it for a couple of hours in the fridge, after which time it will have thickened. (It should, in any case, have the consistency of thickish cream, rather than mayonnaise.)
Note: To make a low-fat Tartare Sauce, after chilling the Almost Mayonnaise, add 1 small garlic clove, chopped; ½ level teaspoon mustard powder; 1 dessertspoon lemon juice; 1 tablespoon chopped fresh flat-leaf parsley; 1 heaped tablespoon salted capers and 4 cornichons (baby gherkins), both chopped; and mix together.
Per serving: 65 kcal, Fat 3.7 g, Saturates 1.1 g, Protein 6.1 g, Carbohydrate 1.8 g.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
The way I cook a salmon is extremely slowly, wrapped in foil in the oven. I cannot recommend this method highly enough. With skin and bones, head and tail intact there is not only a captured concentration of flavours, but also a guaranteed succulent
Most Popular recipes
Thermometer and Quiche
09 Feb 2016 15:50
08 Feb 2016 16:44
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
07 Feb 2016 11:32
20 Dec 2015 23:44
07 Feb 2016 11:50
Weekend bird watch
07 Feb 2016 11:44