Homemade salad cream

    15 min

    This salad cream is easy to make and will last for a few weeks in the fridge. Enjoy with your favourite salad, in a sandwich or with chips!


    Dorset, England, UK
    96 people made this

    Makes: 250 ml salad dressing

    • 1 1/2 tablespoons butter
    • 1/2 tablespoon plain flour
    • 2 1/2 tablespoons sugar
    • 1 pinch cayenne pepper
    • 1 teaspoon mustard powder
    • 180ml milk
    • 1 egg, beaten
    • 60ml vinegar

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a saucepan over a medium heat, melt the butter then stir in the flour, sugar, cayenne and mustard.
    2. 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.
    3. Allow the salad cream to cool slightly and then add the vinegar gradually, stirring after each addition.
    4. Pour the salad cream into a sterile bottle and store in the fridge until needed and between uses.

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    Reviews in English (2)


    Sounds great, my son will enjoy this one. Thank you  -  24 Jul 2014


    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