Instructions: Beat the egg with the sherry sugar melted butter orange juice lemon juice and salt and pepper to taste.

Pour this mixture into a small saucepan and cook over a low heat beating constantly until the mixture thickens. Do not bring to the boil.

Set aside and allow to cool completely. Beat the cream until it stands in soft peaks and fold it into the cooled dressing.

Spoon into a serving bowl and sprinkle with the chopped parsley if using.

This rich creamy and distinctive dressing is perfect to serve with any fruitbased salad or a plain leafy salad assortment that includes Belgian endive or red chicory

Makes 1 cup

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