Orange Salad Cream recipe

Ingredients

• 2 large oranges, juiced (about 1 cup of orange juice)
• 1 tablespoon orange zest
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1/4 cup heavy cream or Greek yogurt
• 1/4 teaspoon Dijon mustard (optional, for tang)
• Pinch of salt

Instructions

1. In a medium saucepan, combine the orange juice, orange zest, egg yolks, sugar, and a pinch of salt. Whisk together until smooth.
2. Place the saucepan over low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Do not let it boil.
3. Remove the saucepan from the heat and allow it to cool for about 5 minutes.
4. Stir in the heavy cream (or Greek yogurt) and Dijon mustard if using. Mix until smooth and creamy.
5. Transfer the orange salad cream to a bowl or jar, cover, and refrigerate for at least 30 minutes to chill and thicken further.
6. Serve drizzled over fresh greens, roasted vegetables, or as a dipping sauce for fruit.

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