A Delicate Dressing for Fruit Salads
Ingredients
Directions
Beat the cream until thick.
Slowly beat in the French dressing until it is nearly as thick as mayonnaise.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cream
- Whipped into a thick base that gives the dressing body and a rich, creamy texture.
- French dressing
- Adds acidity and flavour, and its oil and vinegar thin and loosen the whipped cream.
The step that matters
Slowly beat in the French dressing. Adding the dressing gradually lets the cream absorb it without breaking. Pouring it in quickly can cause the emulsion to separate, leaving the dressing thin and greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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