Salad Cream Dressing No. 1

The cooked cream base (steps 1-4) can be prepared up to 1 day ahead and refrigerated. Bring to room temperature before proceeding with adding the egg whites. Once completed, the dressing is best used within 2-3 hours for optimal texture, as the egg whites will begin to deflate over time.

This dressing contains raw egg whites folded in after cooking and is best used immediately. If you must store it, keep refrigerated in an airtight container for no more than 24 hours. The texture will deflate somewhat. Whisk gently before serving, and add the vinegar just before use. Note that the light, fluffy texture will not fully recover after storage.