Directions:
- For the salad dressing: Mix dry ingredients well; add vinegar and water slowly, stirring constantly and cook until thickened and smooth.
- Beat eggs or egg yolks slightly; add a little of the hot mixture to the eggs gradually, stirring well.
- Then add remaining hot mixture and cook over low heat for another five minutes.
- Add butter, transfer to a container or glass jar and allow to remain uncovered until cool.
- When ready to serve, thin with cream to desired consistency.
- Flake fish, add celery and one cup of the salad dressing.
- Season to taste with salt and pepper; blend thoroughly.
- Place on salad greens on a chilled plate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 298.81 Kcal (1251 kJ) | ||
| Calories from fat | 89.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.96g | 15% | |
|---|---|---|---|
| Cholesterol | 124.71mg | 42% | |
| Sodium | 610.7mg | 25% | |
| Potassium | 613.89mg | 13% | |
| Total Carbs | 17.46g | 6% | |
| Sugars | 13.64g | 55% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 32.17g | 64% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 41.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 135.85 Kcal (569 kJ) | ||
| Calories from fat | 40.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.53g | 15% | |
|---|---|---|---|
| Cholesterol | 56.7mg | 42% | |
| Sodium | 277.63mg | 25% | |
| Potassium | 279.09mg | 13% | |
| Total Carbs | 7.94g | 6% | |
| Sugars | 6.2g | 55% | |
| Dietary Fiber | 0.4g | 4% | |
| Protein | 14.63g | 64% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.2mg | 3% | |
| Calcium | 18.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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