Preparation Time: 20 Minutes
Serves: 4
Mix the flour, pepper, salt and mustard together. Add the olive oil and mix in the caster sugar. Beat the egg into the milk.
Put the flour and mustard mixture into a pan over a low heat. Gradually add the milk mixture, stirring all the time and bringing the mixture to a gentle simmer.
When the mixture has thickened and turned into a nice shiny sauce, add the vinegar, salt and pepper.
Take the pan off the heat and add a squeeze of lemon juice. Then chill.
To serve, have four chilled plates ready. Mix the potatoes with some of the salad cream just enough to cohere. Fold in the watercress and place onto the plates. Cut a boiled egg in half and place on top. Finish with a twist of pepper and serve.
Great with some crusty bread for lunch.
| Energy (kcals) | Protein (g) | Sodium (mmols) | Potassium (mmols) | Phosphate (mmols) |
|---|---|---|---|---|
| 358 | 15.33 | 9.9 | 14.9 | 300 |
The homemade salad cream used for this dish can be stored in the fridge and so can be made in advance. A quick meal when time is limited!