With ginger in it.
Let’s face it, there was some weird stuff, foodwise, comin’ out of the mid-century, but this seemed as tho it might could be worth a try – and it’s certainly easy to make.
Whisk the ingredients together (I used my immersion blender) and stash in a jar in the fridge until needed.
How’s it on burgers?
I have no idea.
But, I was working on another mid-century recipe for a beef liver spread so tried it in that, and it was pretty frikkin’ fantastic.
Oh, you want the liver spread recipe?
Check it out, tomorrow. I was gonna do both in one post, but really think this ginger cream deserves it’s own feature.