This was my grandmother's recipe and this style of dressing was popular in the 50's before bottled mayonnaise or classic vinaigrettes became "de rigueur".

Ingredients

• 2 hard-boiled egg yolks
• 1 tablespoon sugar
• 2 teaspoons mustard powder
• 2 tablespoons vinegar (malt is ideal here)
• 1 cup cream

Method

1. Use a fork to mash the egg yolks, sugar and mustard powder together. Gradually mash in the vinegar to form a smooth paste.
2. Whip the cream until it is the texture of a thick pancake batter and stir into the egg yolk paste. Season before serving.

Cooks Tips

Keep in an airtight container in the refrigerator and use within 3-4 days.