Pork loin steaks are one of the cheapest cuts available at the moment. They can also be a bit dry so Sue effectively battered these which held the moisture in the meat and created a very tasty coating.
Probably not something most folk would consider making at home. But we were chatting the other evening and the chef at a pub I used to live at came up in conversation. He used to made his own version of Salad Cream for event buffets as he wasn’t a fan of the wholesale version. So into the kitchen we toddled!
Ingredients:-
Mayonnaise
White Wine Vinegar
Mustard powder
Castor Sugar
Mix and match the quantities to suit your taste.
Method:-
(1) Blend everything!
As this has a high acidity it will keep for quite some time in the fridge. Not much chance here though!
