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Method Prep:5min › Cook:10min › Ready in:15min
In a saucepan over a medium heat, melt the butter then stir in the flour, sugar, cayenne and mustard.
Add the milk gradually, whisking constantly until the sauce thickens. Remove from the heat and add in the beaten egg, stirring constantly. Return to the heat and cook for several minutes until the sauce is a nice and thick consistency.
Allow the salad cream to cool slightly and then add the vinegar gradually, stirring after each addition.
Pour the salad cream into a sterile bottle and store in the fridge until needed and between uses.
Thanks for this! I was desperately looking for a recipe that didn't use hard boiled eggs as I could never get the texture right. This is good. My hubby who is the salad cream snob suggested I reduce the vinegar slightly next time so I will use 50 ml instead. I quite like it as is though although not the expert on salad cream that he is.
Thanks so much - 17 Apr 2014